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Have you made Flour Tortillas (coleen)?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Flour Tortillas (coleen)

Date Added: January 04, 2014

Ingredients:

2 Cups All-Purpose Flour 2 Cups All-Purpose Flour up to /2 - 4 1/2
1/2 Teaspoon Salt 1/2 Teaspoon Salt approximately
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus 1 teaspoon
4 Tablespoons Butter 4 Tablespoons Butter cut into pieces
1/2 Cup Water 1/2 Cup Warm water
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Directions:

1. Mix the top four ingredients as for a pie crust.

2. The butter must be worked into the flour to make a pebbly meal.

3. Slowly add the water, mixing only enough to make it all stick; the dough should be soft, not at all stiff so add enough water.

4. DO NOT KNEAD. You want to treat this like a pie crust, else the tortillas will be tough.

5. Roll the dough lightly into a "log" and cut it into 12 equal pieces.

6. Roll the pieces lightly in flour to keep them from sticking together.

7. Cover with plastic while you prepare the fajitas.

8. The tortillas need time to rest before you roll them or they won't stretch enough.

9. When the dough has relaxed (at least 15 minutes later) start heating a cast iron skillet.

10. The skillet needs to be medium-hot to hot (but not as hot as for corn tortillas).

11. On a well-flowered surface, roll each little ball of dough, flipping it and turning it to form a perfect round, thin tortillas.

12. It will take practice before you get this right and learn what is too thin or too thick.

13. I usually roll my tortillas until they are about 6-7 inches in diameter.

14. After each tortillas is rolled, you must keep them moist by layering them between plastic (I use plastic supermarket produce bags) or layers of wax paper.

15. When all tortillas are made, you can start baking them in the iron skillet.

16. Place one tortilla at a time in the skillet and flip with a thin metal spatula.

17. You want little air pockets to form and pressing lightly on the tortillas with the back of the spatula as it cooks will encourage steam to form and the tortilla to "balloon".

18. Cook only until there are light brown patches on both sides.

19. Place each tortilla in a towel lined basket and cover with another towel.

20. This will steam the tortillas. Enjoy tortillas (both kinds) plain, buttered, or stuffed with an almost infinite variety of fillings.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten allergies.
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