Wednesday, April 28, 2010
A few days ago I was blog browsing and ran across a recipe for homemade flour tortillas. I was mesmerized as Ellie from Home Cooking in Montana took 5 ingredients and turned them into beautiful flour tortillas.
Hooray, the Witch thinks, something new to make! Trying to find flour tortillas with out hydrogenated oils is hard. Oh sure the package MIGHT say 0 grams trans fat per serving but did you know that according to the FDA if there is >.5 g of trans fat they (food manufacturers) can claim that it has 0 grams? That means is that your 'trans fat free' tortilla can have up to .5 grams of trans fat in it. Am I the only one who sees a problem with this? Read your labels everyone. If you see the following words PARTIALLY HYDROGENATED OR HYDROGENATED OIL, put it down and walk away. The health risks of trans fats aren't worth it, in this Witches' opinion.
I decided to pair my flour tortillas with chicken fajitas and spicy black beans. Click on the links if you'd like the recipes. I highly recommend them, and the tortillas as well. They have a very soft and slightly chewy texture, something I really liked. They reminded me of fresh tortillas from a good Mexican restaurant, something you know wasn't sitting in a plastic bag for a week before it hit your plate.
Honestly, the hardest thing about these tortillas was rolling them out, but anytime you have to roll something out its hard. To me at least. I wasn't able to get them round but that's OK, it adds to the rustic homemade effect.
makes 8-9 tortillas
2 cups of all-purpose flour
1 1/2 teaspoons of baking powder (I use non aluminium type)
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
In the work bowl of a food processor add the dry ingredients. Pulse to combine. Slowly drizzle in the milk and oil. You want this to form a dough ball, I had to add about 2 T additional milk as mine was too dry with 3/4 c.
Run machine 2 minutes longer to knead dough. Once its kneaded put the dough ball into a bowl, cover with plastic wrap and allow to rest for 20-30 minutes.
Divide dough into 8-9 balls (about 2 oz ea)
Roll each ball out until its very thin, less than 1/8 inch thick. Stack rolled tortillas with plastic or parchment between layers.
Heat a cast iron (or other heavy bottomed skillet) pan or griddle over medium high heat. Once hot add the tortilla. Cook about 1 minute on 1st side. It will bubble up with air blisters. Press the tortilla down to make as much contact with the pan as possible. Once browned, flip and cook on 2nd side.
Once 2nd side is browned remove tortilla. Continue cooking remaining tortillas.
Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Total Fat 2.2 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.1 g
Cholesterol 1.6 mg
Sodium 348.5 mg
Potassium 29.9 mg
Total Carbohydrate 22.4 g
Dietary Fiber 0.8 g
Sugars 1.0 g
Protein 3.5 g