13 Jun 2010 South Texas Flour Tortillas
 |  Category: Breads  | Tags: ,

I saw this post at Om-Nom-Nomnivore, laughed out loud, and took up the challenge. Thirty minutes later I am sitting here with soft and warm flour tortillas bathed in melted butter. YUM! There’s only 2 teaspoons vegetable oil in the whole batch of one dozen tortillas, so I’m not feeling too badly about the melted butter on top…

I need some practice, no doubt about it. I have no idea how to roll a 2 oz. ball of dough into an even 6 inch circle, but what the heck. These tasted good. They were easy. They’d be great for the kids or company to make while you pulled together the meat, fish, beans, veggies, guacamole, salsa…, whatever, to wrap in the tortilla for taco night or burrito night.

I read these keep for 5 days wrapped in plastic in the refrigerator. Not sure mine will last that long. Think I will try some cinnamon and sugar on top of this melted butter now-(always been a favorite of mine) and maybe when Abby comes home she’ll spread a bit of peanut butter on hers…, and we do have a lot of leftover BBQ chicken in the refrigerator.

I think I’ll show my 19 year olds how to make these, college students do run out of money from time to time. It would be good for them to know how to make these, just in case.

I’m just going to copy the post from the Om-Nom-Nomnivore site…, maybe it will inspire you to crank out your first batch, too!

South Texas Flour Tortillas

2 1/4 cups all purpose flour (NOT bread flour)
2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup hot milk

1. Light up the stove or griddle. Get a large non-stick surface hot and ready to go. I like these to cook fast, so fire that baby on up. Set out a heavy plate (that will hold heat) and a spatula to handle the hot bread.

2. Put a smidgen over 3/4 cup of milk into the micro and set on high for 60 seconds and leave it. We’ll cover why it’s just over 3/4 cup shortly…

3. Measure out all of the dry ingredients into the mixer of your Kitchen Aid or a large bowl that you can mix in by hand.

4. Add in 2 tsp of vegetable oil. Yes, vegetable oil. No, I don’t mean butter. It works, trust me. Now mix those items together just a bit.

5. Slowly mix the hot milk in until the dough ball comes away cleanly. You may need to add a little more or less and you may need to adjust with additional flour.

6. Mix the dough for 3-4 minutes then turn out on a floured surface and knead once or twice to shape it some. (Note: To this point you should have taken no more than 5 minutes tops! Yes, the clock is running, come’on! Didn’t you read the post title?)

7. Divide the dough into 12 equal balls, if you are measuring with scales each ball will be somewhere around 2 oz in size.

8. Here’s the fun part! You may want some help with the first couple of times. Roll each ball into a 6″ circle on a lightly floured surface and cook them on the skillet/griddle. Each one will take about 30 seconds per side to cook so you can put one on and roll out a second tortilla. Once the second one is ready you can flip the first one and place the second one on the surface. By the time the third one is ready the first will come off and the second will be ready to flip. Lather, rinse, repeat until done.

9. Be standing at the door, when your SO walks in, with one of these lathered up in butter and waiting for him/her. Don’t ever send him/her to the store again for something that’s so easy for you to whip out. Seriously, that’s just mean :)

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