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Flour Tortilla's




Source of Recipe


BETTY W
Flour Tortilla's

Here are two recipes for making flour Tortilla's that are fairly easy. These taste better then corn tortilla's but are not as good for you. Typical.
The first is an authentic recipe from a Mexican cook book so the ingredients are by weight rather then the US method of using volume. The second uses a bread making machine to do the kneading for you.



5 oz of Flour
3 oz of Butter
1 tea salt
1 egg
1 Cup Milk

Sift the flour into a bowl and add the salt, 1/2 of the butter melted, and the egg. Beat until smooth adding milk or warm water if the batter becomes to thick. It should be about the same consistency as pancake batter.

Put a frying pan on the heat and lubricate with some of the remaining butter. Cook just like a pancake or crepe. Turning once.

Soft Wrap Bread
Flour Tortillas ala Bread Machine



Recipe By :The Baking Sheet-King Arthur Flour


1 cup milk
1/4 cup honey -- or light corn syrup
1/4 cup butter -- or shortening
1 teaspoon salt
1 teaspoon sugar -- up to 2 tablespoons
1/4 cup water
2 teaspoons instant yeast
4 cups all-purpose flour -- unbleached
1 large egg

Bread Machine Method: Scald the milk, and let it cool to lukewarm. Place all of the ingredients, including the lukewarm milk,
into the pan of your bread machine in the order directed by the manufacturer's instructions. Program the machine for manual or dough, and press start. Allow the machine to complete its cycle. If the dough isn't doubled by the end of the cycle, allow it to remain in the machine for 30 minutes more, or until it's doubled.

Shaping: Turn the dough out onto a lightly greased surface and knead briefly, then divide it into 16 equal pieces. Roll each piece into a ball, and let the balls rest, covered, for 15 minutes. Roll each ball into an 8-10 inch round; the dough will be very thin.

Heat a griddle or heavy non-stick pan over medium heat. Lightly brush the pan with oil. Dry-fry each bread for 1 1/2-2 minutes per side; the breads should remain mostly white on the first side, and have small brown patches on the second side. Transfer each round to a rack to cool, then wrap tightly to store.