Flour Tortillas

Page 218

| Course Type: Breads

(1 review)

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Recipe Review

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.

(2) useful  

Comments

Catbatty - 6th September 2015
Thank you! I may have to break down and try these AND buy some coconut oil. (Is it the kind you melt? If so, I may have some and have never screwed up the courage to use it.) No coconut taste in the tortillas I take it? You say you have tried other recipes? Would you say this is your fav?

Queezle_Sister - 6th September 2015
The recipe actually calls for shortening, and I substituted coconut oil. Yes, its the solid stuff, but does become liquid if your house is really warm. I often scoop it into a glass measuring cup and melt it in the microwave to get the right volume (yesterday it was liquid in my house).

I think if you were really sensitive, you might be able to detect a bit of coconut flavor. Just substitute any other fat.
There is a recent article on "the salt" about thick tortillas that my daughter showed me. My husband loves locally-produced thick home made tortillas, but at $5/pack of 8, this recipe's 16 tortillas are every bit as good (better?), at a fraction of the price, plus no driving.

I have tried other recipes, look here, this recipe is available on line. This king Arthur flour recipe is good but makes fewer. I was really happy that after dinner we still had a stack of tortillas. This recipe also suggests lard. I think any fat will work fine.

Good luck and let me know if you give them a try.

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