Flour Tortillas

Page 218

| Course Type: Breads

(1 review)

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Recipe Reviews

This makes a nice sized batch, and the tortilla cook up quickly and remain flexible. I think the secret is the fat - which here is butter and coconut oil.

I've been making flour tortillas from various recipes, and two important steps have emerged. These are (1) let the dough sit - really - the flour goes from sticky to nice; and (2) cook in a hot pan - for me that is a setting of 7/10 (induction) on a heavy cast iron frying pan. Its OK when they balloon up - no need to pop - it takes care of itself.

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