Small Batch Tortilla Recipe

Knead briefly turn the dough onto a lightly floured surface like a counter or cutting board knead it just enough to form a cohesive ball if the dough feels too sticky sprinkle in a little more flour divide and shape split the dough into 4 or 5 equal portions and shape each into a round ball

Pour 1 4 to 1 3 cup batter onto hot surface depending upon how big thick you want your tortillas use the back of measuring cup to spread and thin the batter to about 5 6 tortillas after about 2 minutes cooking on the first side flip and cook the remaining side

Instructions in a stand mixer combine all purpose flour and salt mix to combine add lard vegetable oil or butter to the flour mixture mix until you get a crumbly texture slowly add room temperature water to the mixture while mixing at a low speed mix for about 3 to 4 minutes until a soft dough forms

Instructions place all ingredients in a large bowl stir together with a spoon until a dough is formed 3 tablespoons oil 2 cups all purpose flour 1 cup water 1 2 teaspoon salt turn out onto a lightly floured surface and knead the dough just a few times until smooth

2 1 2 cups 300g king arthur unbleached all purpose flour plus additional as needed 1 teaspoon baking powder 1 2 teaspoon table salt 1 4 cup of any one of the following 4 tablespoons butter room temperature 57g shortening 48g lard 57g or vegetable oil 50g

1 add the salt to the warm water and stir together until the salt dissolves 2 in a large bowl use a fork to combine the flour with the oil or other fat until it looks crumbly pour in almost all of the salty water and stir until a shaggy dough forms if the mixture seems dry add a bit more of the water

Cover with a clean kitchen towel and let the dough rest for 10 minutes form the dough balls use a knife to cut the dough into 12 equal wedges use your hands to roll a wedge into a roughly shaped ball then use a rolling pin or a tortilla press to roll the dough ball out into a 6 inch tortilla cook the tortillas

In a large mixing bowl combine flour salt and baking powder whisk to combine add vegetable oil and warm water to the dry ingredients mix until the dough starts to come together into a ball turn the dough onto a lightly floured work surface and knead until it becomes smooth and soft about 1 to 2 minutes

Cover for 10 15 minutes on a lightly floured surface roll out each piece of dough to a 10 12 round add extra flour to rolling pin and surface as needed tip for perfect rounds a sharp knife or pizza cutter are extra helpful preheat a large skillet over medium heat place one tortilla at a time

Instructions in a large bowl combine the all purpose flour and masa harina and whisk until combined and the oil and use a spatula to mix until completely incorporated dissolve the salt in the water and pour ⅔ cup of it over the flour mixture and mix with a fork the dough will be clumpy

1 in a bowl combine the flour baking powder and salt add the butter then pour over the hot water stir until a shaggy dough begins to form 2 turn the dough out onto a floured counter use your hands to knead the dough for 1 2 minutes until it forms a smooth ball

Just work the fat into the flour until it resembles a coarse meal add the hot water and combine with your hands when the dough is shaggy and somewhat combined dump it out onto a clean surface bring it together to form a ball then set a timer for 10 minutes and knead the dough until it s soft and supple

Heat a large nonstick sauté pan over medium high heat roll out one piece of dough into an 8 inch circle then transfer it to the hot pan cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides transfer the tortilla from the pan into a towel and

Instructions combine all dry ingredients with the butter into mixer with dough hook mix until roughly combined add water and mix until smooth dough forms about 2 minutes remove and divide into 10 12 portions roll out into circles on lightly floured board with floured rolling pin aim for dime thickness

Coat your hands and a large bowl with a bit of olive oil remove the dough from the mixer and place into the bowl cover with a moist towel and let rise until double about 45 min to just over an hour depending on your home divide the dough into 12 balls using your hands gently flatten each ball into a disk

Tear into golfball sized chunks rolling between your hands to shape them into smooth balls use a rolling pin to roll them out approximately 5 6 inches in diameter heat a comal griddle to medium high temperature and add a tortilla cook each side for 45 60 seconds or until light brown spots form

How to make flour tortillas add flour salt and baking powder to the bowl of a stand mixer with the dough hook attachment and mix on low for 30 seconds to incorporate the dry ingredients with the mixer running on medium low add the vegetable oil and warm water and continue to mix until the mixture forms a smooth ball

Combine dry ingredients begin by whisking together the flour salt and baking powder add butter use your hands to work the softened butter into the flour until you have a sandy texture add water while you work the dough with your hands drizzle in hot water be careful and go slowly adding a little at a time

Turn dough out onto a lightly floured work surface and knead until smooth about 1 minute cover with a damp cloth or plastic wrap and let rest for 10 minutes divide dough into 8 equal pieces roll each piece of dough into a ball cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes

Divide the dough into 1 tablespoon balls roll out each piece to ⅛ inch thick lightly flour your work surface if necessary 4 heat a large skillet over medium high heat working in batches place the tortillas in the hot skillet cook until they begin to brown 1 to 2 minutes per side 5

Stir in the water until combined for whole wheat tortillas you ll need to add upwards of 1 cup of water to achieve a dough that is soft and smooth similar to the consistency of playdough white flour tortillas will need less water a lot depends on the humidity elevation etc but right around 3 4 cup 2 tablespoons water is perfect

In a medium sized bowl whisk together flour baking powder and salt add butter if you re using oil instead add it in step 2 use your fingers to work the butter into the flour until the mixture resembles wet sand

After either method lightly sprinkle salt over the wedges place the tray in the oven and bake for 8 to 12 minutes after about 4 minutes rotate the tray so that the tortilla wedges brown evenly remove the tray from the oven when cool enough to handle remove the tortilla chips from the tray and enjoy

Serve your soup hot top it with crispy tortilla strips diced avocado sour cream and fresh cilantro enjoy your homemade creamy chicken tortilla soup tips tricks storing get better at making creamy chicken tortilla soup with these tips let it cool before putting it in a container it keeps fresh in the fridge for 3 days