{"id":964,"date":"2024-01-06T16:18:24","date_gmt":"2024-01-06T16:18:24","guid":{"rendered":"https:\/\/recipes.eliteelise.com\/?p=964"},"modified":"2024-01-06T16:18:24","modified_gmt":"2024-01-06T16:18:24","slug":"flour-tortillas","status":"publish","type":"post","link":"https:\/\/recipes.eliteelise.com\/index.php\/2024\/01\/06\/flour-tortillas\/","title":{"rendered":"Flour Tortillas"},"content":{"rendered":"

\n

\nCook Time: 1 hour
\nServings: 16
\n<\/div>
\n

Ingredients<\/h4>
  • 3 cups all-purpose flour<\/li>
  • 1 teaspoon kosher salt<\/li>
  • 1 teaspoon baking powder<\/li>
  • 1\/3 cup olive oil (or other neutral-flavored oil)<\/li>
  • 1 cup warm water<\/li><\/ul><\/div>
    \n

    Directions<\/h4>Combine flour, salt and baking powder in a mixing bowl and stir until well combined.<\/p>\n

    Make a well in the center of the dry ingredients and add the oil and water. Mix until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.<\/p>\n

    Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Alternatively, knead in a stand mixer on low for 1-2 minutes.<\/p>\n

    Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.<\/p>\n

    After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don\u2019t stack uncooked tortillas on top of each other or they will stick together.<\/p>\n

    When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it\u2019s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.<\/p>\n

    Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.<\/p>\n

    Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.<\/div>
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