Did you realize you can make your own seasoned tortillas? Not exclusively is it madly simple, yet the flavor prospects are perpetual. Today we're making spinach, sun dried tomato, and cooked garlic flour tortillas! Custom made wraps and sandwich have never been so scrumptious.
Since moving to the Netherlands, something I miss the extremely most about living in San Antonio is the Mexican nourishment.
That is to say, there's an itty bitty "universal" area in our supermarket that crunches together the Indian/Chinese/Mexican/American (the American is fundamentally wieners and marshmallows). However, I need Mexican nourishment. Enormous, delicate tortillas to stuff with beans and cheddar and treats. Also, in light of the fact that no such tortillas exist inside a heavy sweep of me, we're simply going to make them!
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INGREDIENTS
Base
- 2 ½ cups all-purpose flour 300 g
- 2 ½ tsp baking powder 12 g
- 1 tsp salt 5 g
- ½ cup unsalted butter room temperature, can sub vegetable shortening, 115 g
Flavor (choose one)
- For sun dried tomato flavor: ¾ cup warm water + ¼ cup sun dried tomatoes
- For spinach flavor: ½ cup warm water + ½ cup fresh spinach
- For roasted garlic flavor: 1 cup warm water + 1 bulb roasted garlic* use cloves only
INSTRUCTIONS
- Base: Sift together flour, baking powder, and salt. Add the room temperature butter and mix together with forks or a pastry cutter until dough forms loose crumbs.
- Flavor: To make flavor add-ins, blend together water and your flavor addition of choice to form a smooth liquid. If the blended mix is below 1 cup, add warm water to reach 1 cup total.
- Combine: Stir flavored water into the dough until a loose ball is formed. Transfer to a floured surface and knead about 50 times until a smooth dough is formed, adding more flour as needed to prevent the dough from sticking.
- Rest: Place dough in a greased bowl, cover with plastic wrap, and let rest 15 minutes.
- Roll: Cut ball into 16 pieces, then roll into balls. Cover with plastic wrap and let rest for another 15 minutes.
- Cook: Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll a dough ball out 6 to 8 inches then transfer to the pan (leave remaining dough under plastic). Cook for about 2 minutes until bubbles have formed on top and bottom has light tan spots. Flip and continue cooking another 1 minute. Adjust heat as needed to avoid burning. Wrap cooked tortillas in a towel until you’ve finished cooking them all.
For More Details : bit.ly/2y1qAnu
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