Ingredients:
3 cups Bread Flour
1 tsp Salt
1 tsp Baking Powder
1/3 cup Vegetable Oil
1 cup Warm Water
Directions:
1. Combine about 2 - 2 1/2 cups of the flour, salt, and baking powder in a large mixing bowl. The amount of flour you start with will depend on your area, temperature, and humidity. If you're not sure start with 2 cups. Slowly stir in the water and oil (or if you're using a mixer with dough hooks have it on a low speed and add). If you've read my Skor Bit Cookie post you know that I've blown up my mixer so I've had to made these completely by hand. It's not hard to do and doesn't take that much more time.
2. Once the water and oil is added, you'll probably need to mix in more flour. You're looking for the dough to be well combined and smooth with a slight tack. If you're hand kneading start the knead in the bowl, once the flour is pretty much combined into the ball, turn out onto a floured surface (use the left over measured flour) and keep kneading and adding flour for about 10 minutes. For those using a mixer slowly add the flour a bit at time on a medium/low speed until the dough is smooth and pulls away from the bowl (about 6 minutes)
Directions:
1. Combine about 2 - 2 1/2 cups of the flour, salt, and baking powder in a large mixing bowl. The amount of flour you start with will depend on your area, temperature, and humidity. If you're not sure start with 2 cups. Slowly stir in the water and oil (or if you're using a mixer with dough hooks have it on a low speed and add). If you've read my Skor Bit Cookie post you know that I've blown up my mixer so I've had to made these completely by hand. It's not hard to do and doesn't take that much more time.
2. Once the water and oil is added, you'll probably need to mix in more flour. You're looking for the dough to be well combined and smooth with a slight tack. If you're hand kneading start the knead in the bowl, once the flour is pretty much combined into the ball, turn out onto a floured surface (use the left over measured flour) and keep kneading and adding flour for about 10 minutes. For those using a mixer slowly add the flour a bit at time on a medium/low speed until the dough is smooth and pulls away from the bowl (about 6 minutes)
3. Once your dough is smooth cut into your desired size. I cut it into 16 pieces for taco size (about 8 inches in diameter) and into 12 for wrap size (about 12 inches). Let the pieces rest covered with some plastic wrap for 10 - 15 minutes.
4. Roll each piece on a very lightly floured surface so it's very thin, basically you should almost be able read the paper through it or see the pattern of your counter top.
5. Preheat a non greased skillet of an appropriate size on a higher temperature (on my stove I find that just slightly over the medium mark is perfect) and carefully place your tortilla's in. Keep an eye on the first one and adjust your temperature accordingly. You want the dough to slowly puff up and cook to a light brown and then flip with tongs and brown the other side. Each side should only take about 2 - 3 minutes to brown. If you find there's a build up of loose flour in your pan after a few, carefully wipe it away with a dry kitchen towel.
6. I keep the finished tortilla's on a plate beside the frying pan covered with kitchen towel just to keep them warm while the other's a being cooked.
Stay Sweet!
Tammy
4. Roll each piece on a very lightly floured surface so it's very thin, basically you should almost be able read the paper through it or see the pattern of your counter top.
5. Preheat a non greased skillet of an appropriate size on a higher temperature (on my stove I find that just slightly over the medium mark is perfect) and carefully place your tortilla's in. Keep an eye on the first one and adjust your temperature accordingly. You want the dough to slowly puff up and cook to a light brown and then flip with tongs and brown the other side. Each side should only take about 2 - 3 minutes to brown. If you find there's a build up of loose flour in your pan after a few, carefully wipe it away with a dry kitchen towel.
6. I keep the finished tortilla's on a plate beside the frying pan covered with kitchen towel just to keep them warm while the other's a being cooked.
Stay Sweet!
Tammy
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