Flour Tortillas

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Category : Breads

Recipe : Flour Tortillas

This dough is easier to handle than the dough for corn tortillas, so you might want to
try this recipe before preparing corn tortillas. The tortillas freeze well, so prepare
enough to have on hand as you need them.

Makes 12 servings

2 1/4 cups all-purpose flour
2 tablespoons corn oil
3/4 teaspoon salt

In a small freezer-safe bowl, combine 1/3 cup of the flour and the oil, stirring
well. Freeze, covered, 1 hour.
Spray medium bowl with nonstick cooking spray.
In separate medium bowl or food processor, combine all but 1 tablespoon of the
remaining flour and the salt; with on-off motion, pulse processor until mixture is
blended. Add reserved flour-oil mixture and 1/2 cup water; knead well or process
until dough is soft and smooth, but not sticky; add more water, 1 teaspoon at a
time, if needed.
Divide dough into 12 equal pieces. Form each piece into a ball; place in prepared
bowl. Let stand, covered, 30 minutes.
Heat medium nonstick griddle or heavy nonstick skillet over medium heat until a
drop of water dances on surface.
Sprinkle work surface with remaining 1 tablespoon flour; transfer 1 dough ball to
prepared surface. With rolling pin, flatten dough into 6" circle about 1/8" thick.
Carefully transfer tortilla to heated griddle.
Cook tortilla 5 seconds; turn over carefully. Cook 5 seconds longer, until
underside of tortilla is opaque and spotted with brown, and tortilla is slightly
puffed. Transfer cooked tortilla to tea towel-lined serving bowl or basket.
Repeat with remaining dough balls, making 11 more tortillas.

EACH SERVING (1 TORTILLA) PROVIDES: 1/2 Fat, 1 Bread

PER SERVING: 106 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 138
mg Sodium, 18 g Total Carbohydrate, 1 g Dietary Fiber, 2 g Protein, 4 mg Calcium