EASY 3 STEP FLOUR TORTILLA WITH BROWN BUTTER | MY FOOD MEMOIRS
Provided by: Angela
Total time: 37 minutes
Prep time: 20 minutes
Cook time: 17 minutes
Yield: Makes 7
|Plain flour 248g (1 1/2 cups plus 4 tbsps)|
|Baking powder 13g (1 tbsp)|
|Salt 2g (1/2 tsp)|
|Milk at room temperature 150ml (1/2 cup)|
|Unsalted Butter 50g (3 1/2 tbsp)|
- Sift/whisk to combine all the dry ingredients and set aside
- Melt the butter over medium heat in a stainless steel pan, stirring constantly. The butter will first melt then become frothy. It should start to change color after about 8 minutes. There will be little brown solid bits formed at the bottom of the pan and when it is a nice deep amber color, take it off the stove.
- Pour the browned butter over the milk and add this mixture to the dry ingredients. Using a wooden cooking spoon, mix the flour and milk mixture until combined then tip the dough onto a lightly floured surface and knead for 5 minutes or until it becomes smooth. Try to avoid using too much extra flour on the kneading surface.
- Wrap the dough in cling film and let it rest for 10 minutes
- Portion the dough into 7 pieces, each weighing 70g, and roll them into balls
- Roll the balls on a very lightly floured surface as thin as you can get them without tearing
- Heat your cast iron until its piping hot
- Place the rolled dough onto the cast iron while on high heat and turn after 30 seconds, let the other side cook for 30 seconds as well.
- Store the cookies tortilla in an airtight food container, however when you are done cooking all the tortillas- pile them up and wrap them with cling film to retain moisture and softness.
Calories , CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent , UnsaturatedFatContent
OUR FAVORITE SOFT FLOUR TORTILLAS
Provided by: Adam and Joanne Gallagher
Total time: 40 minutes
Prep time: 30 minutes
Cook time: 10 minutes
Yield: Makes 10 (8-inch) tortillas
|2 cups (260 grams) all-purpose flour|
|1 teaspoon fine sea salt|
|2/3 cup very warm water|
|5 tablespoons neutral flavored oil, melted shortening, melted lard or melted butter|
- Add the salt to the warm water and stir together until the salt has dissolved.
- In a large bowl, use a fork to combine the flour with the oil (or other fat) until it looks crumbly. Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water.
- When the dough comes together, transfer to a floured work surface and knead until smooth, two to three minutes. Cover with a clean dish cloth and leave for at least 15 minutes and up to an hour or two. Resting the dough makes rolling it out easier.
- Divide the dough into ten equally sized blobs and then shape into small disks. Use a rolling pin to roll each small disc into 8-inch rounds or use a tortilla press. The thinner the better, here. If you happen to get 9-inch tortillas, don’t worry! We also don’t worry too much about making them perfectly round. (See our video to watch us do it.)
- Stack the rolled tortillas with a piece of parchment paper between them. Alternatively, you can roll and cook the tortillas at the same time. Roll one tortilla out, then while it cooks, roll the next tortilla out.
- Make ahead: Divide the dough into smaller balls (this recipe makes ten 8-inch tortillas), wrap them very well, and then place into the refrigerator up to three days. About thirty to forty minutes before you are ready to cook the tortillas, take the balls out of the refrigerator and let them come to room temperature before rolling them out.
- Heat a wide, heavy-bottomed skillet over medium-high heat. When it’s hot, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles forming.
- When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks dry around the edges. Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan starts to smoke or brown the tortillas too quickly, turn the heat down a bit.
- Transfer the cooked tortilla to a dish towel and cover it then continue with the remaining tortillas, adjusting the heat as needed.
- Store leftover tortillas in a resealable plastic bag for a day or two or freeze if needing to store longer. Fresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again.
ServingSize 1 (8-inch) tortilla, Calories 92, FatContent 0.4g, SaturatedFatContent 0g, CholesterolContent 0mg, SodiumContent 233.8mg, CarbohydrateContent 19.1g, FiberContent 0.7g, SugarContent 0.1g, ProteinContent 2.6g