Flour Tortillas

DerHusker · 01-19-2016, 05:12 PM

I’ve made plenty of corn tortillas before but this is my first attempt at flour tortillas. Here are the ingredients.

1 3/4 cups of AP flour
1/4 cup of butter flavor Crisco. (You can regular Crisco, lard, bacon fat or even oil)
1/4 tsp. of salt
1/4 tsp. of baking powder
1/4 cup of hot water (approx. 105 degrees)

Mix the dry ingredients and then add the shorting.

Mix that in with one of these pastry blender things

until it is completely incorporated.

Now add the hot water and stir it in with a fork.

Now scoop out onto a floured mat and knead it for approximately 3 minutes and then set aside to rest for 15 to 20 minutes covered with a damp towel.

Once it has rested, place on your mat.

Cut it in half, then each half in half and then each quarter in half.

Roll each 1/8th into a ball and cover with a damp towel until you need them. I then covered my tortilla press with plastic wrap and placed a ball onto the back third of the press and pressed it down with my fingers to make a disk.

Now flatten it with the press, pressing down firmly on the handle. (But not with any extreme force or you can break the handle. Don’t ask me how I know this.

)

Take it from the press and place it on a hot griddle for approx. 1 minute. (it may start to bubble)

Now flip it and wait another minute.

I placed all 8 into a tortilla warmer and proceeded with the rest of my meal.

Thanks for looking.

THoey1963 · 01-19-2016, 05:38 PM

My preference of tortillas is flour. I am going to have to make my own one day. Thanks for the recipe.

landarc · 01-19-2016, 06:07 PM

That looks simple enough

ssv3 · 01-19-2016, 07:03 PM

Bookmarked! I'd love to see the corn tortilla recipe. I've yet to make them myself.

Titch · 01-19-2016, 07:06 PM

We made corn tortilla the other night for the first time.
I need to make flour ones, the corn seemed a bit mouthy gritty to me,
Tasted great but?

Porcine Perfection · 01-19-2016, 07:10 PM

Quote:

Originally Posted by landarc

That looks simple enough

But it's not!

I had a terrible time learning to make these. They would either turn out chewy as hell or you could use them as frisbees. I am not sure what happened but one day it clicked.

Free Mr. Tony · 01-19-2016, 07:33 PM

Those look great. I've always made mine out of this book.

Grilled Pizzas and Piadinas: Craig Priebe, DK: 9780756636791: Amazon.com: Books

It's more Italian based obviously, but a piadina shell is basically a flour Tortilla. I make larger ones to make chicken Cesar wraps. Different than store bought, and much fresher tasting. They turn out great every time, and the grilled pizza dough is fantastic as well.

01-19-2016, 05:12 PM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	Flour Tortillas I’ve made plenty of corn tortillas before but this is my first attempt at flour tortillas. Here are the ingredients. 1 3/4 cups of AP flour 1/4 cup of butter flavor Crisco. (You can regular Crisco, lard, bacon fat or even oil) 1/4 tsp. of salt 1/4 tsp. of baking powder 1/4 cup of hot water (approx. 105 degrees) Mix the dry ingredients and then add the shorting. Mix that in with one of these pastry blender things until it is completely incorporated. Now add the hot water and stir it in with a fork. Now scoop out onto a floured mat and knead it for approximately 3 minutes and then set aside to rest for 15 to 20 minutes covered with a damp towel. Once it has rested, place on your mat. Cut it in half, then each half in half and then each quarter in half. Roll each 1/8th into a ball and cover with a damp towel until you need them. I then covered my tortilla press with plastic wrap and placed a ball onto the back third of the press and pressed it down with my fingers to make a disk. Now flatten it with the press, pressing down firmly on the handle. (But not with any extreme force or you can break the handle. Don’t ask me how I know this. ) Take it from the press and place it on a hot griddle for approx. 1 minute. (it may start to bubble) Now flip it and wait another minute. I placed all 8 into a tortilla warmer and proceeded with the rest of my meal. Thanks for looking. __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.

01-19-2016, 05:38 PM	#2
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	My preference of tortillas is flour. I am going to have to make my own one day. Thanks for the recipe. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

01-19-2016, 06:07 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	That looks simple enough __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-19-2016, 07:03 PM	#4
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Bookmarked! I'd love to see the corn tortilla recipe. I've yet to make them myself. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

01-19-2016, 07:06 PM	#5
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	We made corn tortilla the other night for the first time. I need to make flour ones, the corn seemed a bit mouthy gritty to me, Tasted great but? __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

01-19-2016, 07:33 PM	#7
Free Mr. Tony is One Chatty Farker Join Date: 07-30-15 Location: Fort Wayne, in	Those look great. I've always made mine out of this book. Grilled Pizzas and Piadinas: Craig Priebe, DK: 9780756636791: Amazon.com: Books Grilled Pizzas and Piadinas: Craig Priebe, DK: 9780756636791: Amazon.com: Books It's more Italian based obviously, but a piadina shell is basically a flour Tortilla. I make larger ones to make chicken Cesar wraps. Different than store bought, and much fresher tasting. They turn out great every time, and the grilled pizza dough is fantastic as well.