Flour Tortillas
Ingredients:
4 cups all-purpose flour
1 1/2 teaspoons salt
1 2/3 cups hot water
1/4 cup vegetable oil
1 1/2 teaspoons salt
1 2/3 cups hot water
1/4 cup vegetable oil
Directions:
In a large bowl, whisk together the flour and salt.
Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like in texture, but not sticky.)
Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.
Divide the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.
Heat a large nonstick sauté pan over medium-high heat.
Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.
Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like in texture, but not sticky.)
Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.
Divide the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.
Heat a large nonstick sauté pan over medium-high heat.
Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.
Notes:
A tortilla press works about a million times better than rolling them out by hand.
Traditionally, flour tortillas are made with manteca (that's lard to you, gringo). I'm not saying that using vegetable oil is so much better for you, but it is.
Traditionally, flour tortillas are made with manteca (that's lard to you, gringo). I'm not saying that using vegetable oil is so much better for you, but it is.