New Improved Easy Flour Tortillas
- Carbohydrate 23.309575 g
- Cholesterol 0 mg
- Fat 5.91356 g
- Fiber 0.969230014308542 g
- Protein 3.164815 g
- Saturated Fat 0.416996 g
- Serving Size 1 1 Serving (48g)
- Sodium 10.29645 mg
- Sugar 22.3403449856915 g
- Trans Fat 0.344739999999999 g
- Calories 160 calories
Step-by-step
- Mix all ingredients EXCEPT boiling water (I mix all the dry ingredients first, then add the oil and mix).
- You want to mix until the oil has formed little balls in the mixture.
- While you are mixing, place 1 cup of water in the microwave for a minute or 2 (it's ok if it's boiling, just be careful as you're mixing it that you don't burn youself).
- Add around 3/4 C. of the water to other ingredients and mix.
- If too dry, keep adding water.
- Should form nice warm dough ball.
- Break off ping pong size pieces, and roll out nice and thin, fry on medium high frying pan (dry pan, no oil or butter) until brown spots form on both sides.
- Should make 10 - 12 medium size tortillas
Flour, salt, oil, and water measurements do not reveal the physical mechanics required to hydrate wheat dough properly. Boiling liquid is mandatory here because thermal energy gelatinizes starches instantly, creating the structural elasticity needed for rolling thin discs without tearing. Cold tap water yields a stiff, crumbly mass that snaps back under a rolling pin.
Hydration and Fat Distribution
Whisking dry components thoroughly ensures the quarter cup of oil disperses evenly rather than pooling in pockets. Rubbing fat into flour until sandy particles form coats the gluten strands, limiting excessive toughness when heat hits the skillet. Pouring hot liquid gradually prevents sudden over-hydration, yielding a warm, pliable ball that shapes effortlessly.
Heat Control and Cooking Mechanics
Preheating a dry skillet to medium-high without added fat or butter prevents frying and promotes proper blistering. Rolling individual dough portions to roughly six inches across guarantees even cooking through the center. Toasting each round for roughly thirty to forty-five seconds per side until dark brown spots appear creates the characteristic charred aroma without drying out the interior crumb.
