I know that flour tortillas are traditionally rolled and that only corn is pressed, but when making a dozen or 20 of these babies, my tortilla press is awesome. We were out of masa or I'd have been making corn...
As it happens, I came across a recipe that comes very close to mirroring the recipe used at the Frontier. It uses 3 C flour, 4-6 Tbsp Shortening, 2 tsp baking powder, 1 tsp salt and 1 1/4 cups warm water. I mix it up and let it rest. This makes a very soft, light dough. Rolling it will produce more air in your tortillas, but the press is fast for a nice tortilla with great mouth feel. The tortillas from the press also keep well and can be re-heated.
Yum!
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3 comments:
You're bringing back a blocked memory of the time I tried to make homemade flour tortillas in a frying pan. Yikes.
Very nice!
Hmm... I cook them in a frying pan, but you cook them "dry" without oil. Actually, I have an omlette pan that my brother gave me for christmas years ago. It has a very flat bottom and low edges. That range-top griddle I mentioned in the post above would come in very handy for making tortillas quicker than one at a time. :)
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