Thick and Fluffy Flour Tortillas Recipe

I wont to live for visits to Mexican restaurants that created thick, recent tortillas from scratch.  I’d hardly care what I ordered, see you later as I may receive a gentle provide of stacks upon stacks of tortillas.

Thick, eating house vogue tortillas area unit therefore terribly totally different from the skinny, tasteless packaged  tortillas you get within the food market.  That’s few battercake the least bit in my book.

Some Mexican restaurants area unit even switch to corn tortillas, like Frontera Cocina down here at film maker Springs in Orlando.  

Don’t get American state wrong; i am keen on corn tortillas, however there'll forever be an area in my heart for the fluffiest, thickest flour tortillas.

So, years ago, I explored a direction for tortillas created while not lard.  This was virtually virtually a decade past.  I jotted down the fundamentals of the direction and are operating to master it ever since.  I would like I knew the first supply, but, alas, it’s been lost to time.

Ingredients

• 2 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon sea salt
• 2 teaspoons extra virgin olive oil or your preferred vegetable oil
• 3/4 cup warm milk

Instructions

1. Stir together the flour, baking powder, and salt. Drizzle with the olive oil and stir again. Add the milk and stir, scraping down the sides and bottom of the bowl, until dough comes together. It should be a little sticky, but not extremely sticky. If it is extremely sticky, sprinkle on a tiny bit of flour until it is just a little sticky.
2. Knead dough for 2 minutes, then form it into a large ball. Place in a clean bowl and cover the bowl tightly with plastic wrap. Let the dough rest for 20 minutes.
3. Cut the dough into 8 equal sections and roll each section into a ball. Place the dough balls back in the bowl, cover tightly with plastic wrap, and let it rest for 15 minutes.
4. Heat a nonstick skillet on medium low for 5 minutes. While you are preheating the skillet, roll out a dough ball into a round shape, as thin as you can manage without making it so thin it will tear.
5. Place the tortilla in the skillet. Wait 30 seconds or so until the tortilla puffs up, and the side facing down has little golden brown spots. Flip it. Cook another 30 seconds or so until a few golden brown spots appear. Put on a plate and cover loosely with foil (add your cooked tortillas to this stack as you go, so they stay warm and moist until ready to serve).

Recipe From : Recipe For Perfection