Flour Tortillas

3.0 (6)

Freshly made flour tortillas are flavorful and tender, spectacularly antithetic from astir grocery-store options. As with truthful galore past recipes, the simplest ingredients are astatine play present — flour, water, abdominous and salt. Bread flour carries much proteins and helps to physique gluten and clasp the tortillas together, portion keeping them airy capable truthful they blister. Warm h2o encourages the fats to melt and harvester with the flour. Just a small brackish elevates the spirit of the tortilla portion excessively overmuch makes the tortilla hard to form.

Traditionally, lard is utilized and it makes a silky, tender tortilla. Try bacon oregon duck abdominous if you’re each retired of lard. All food works well, and nutrient writer Cathy Barrow finds them the astir delicious and precise somewhat sweet.

The tortillas made with butter, vegan food and/or shortening tin beryllium stored astatine country temperature, tightly wrapped, for up to 4 days; the tortillas made with carnal fats volition support for up to 2 days. Warm the tortillas straight implicit a state stove’s unfastened occurrence for 10 seconds per broadside oregon connected a blistery ungreased griddle oregon skillet for 20 seconds per side. Frozen, the tortillas volition support for 2 months. Defrost and reheat arsenic usual.

From nutrient writer Cathy Barrow.

Ingredients

Nutritional Facts

Per serving

• Calories

  235

• Fat

  10 g

• Saturated Fat

  4 g

• Carbohydrates

  30 g

• Sodium

  94 mg

• Cholesterol

  9 mg

• Protein

  5 g

• Fiber

  1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Cathy Barrow.

Tested by Ann Maloney.

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