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Old 03-29-2010, 03:02 PM   #11
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Could someone share the ratios of ingredients?
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Old 03-29-2010, 03:05 PM   #12
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I only made tortillas once BD, many years ago, but what I remember was that it was more of a feel thing, kind of like making bread. Each time you do it it might be a little different. Sorry I could not be more help.
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Old 03-29-2010, 03:13 PM   #13
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I know that flour water reaches its own level. I was more concerned with the oil. (drizzle, cup, tanker?)
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Old 03-29-2010, 07:21 PM   #14
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Some rough approximations would be helpful - not only how much oil, but I'm guessing it should be a thick dough, like bread, right? And do you knead it? How much gluten development is wanted?
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Old 03-29-2010, 10:42 PM   #15
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This recipe looks great.... drooling....


Homesick Texan: March 2007



Texas Flour Tortillas

(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)


Ingredients:

Two cups of all-purpose flour
(can make them whole wheat by substituting one cup of whole-wheat flour for white flour)

1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.

Slowly add the warm milk.

Stir until a loose, sticky ball is formed.

Knead for two minutes on a floured surface. Dough should be firm and soft.

Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they arenít touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.

(Itís very important to let the dough rest, otherwise it will be like elastic and wonít roll out to a proper thickness and shape.)

After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until itís thin and about eight inches in diameter. (If you roll out pie crusts youíll have no problem with this.)

Donít over work the dough, or itíll be stiff. Keep rolled-out tortillas covered until ready to cook.

In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when itís done.

Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.

While you probably wonít have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

Makes eight tortillas.
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Old 03-29-2010, 11:07 PM   #16
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Here's the Rick Bayless recipe. Looks easy to do.

http://www.rickbayless.com/recipe/view?recipeID=207
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Old 03-30-2010, 09:27 AM   #17
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The Rick Bayless recipe is just about the proportions

I use. I may use a little more shortening because I don't use lard. You don't knead the dough at all. Just mix the flour salt and shortening together very well. Like a pie crust but you want the shortening almost completely mixed in. I learned from the Two Hot Tamales show. She actually rubbed the flour and shortening between her hands. Then add the slightly warm water and mix just until combined. Dough will be rough looking. Portion out into small balls for rolling then cover with a towel and let rest for 15 to 30 minutes. This resting is very important. When you go to roll them out they roll very easily.
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Old 03-30-2010, 10:57 AM   #18
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Thanks for the great tips. Hopefully, I will get it right next time.

Ratio is hard to post here, because I just keep adding the water or milk to the flour until it is so it can stick together and be rolled into balls.

I just put a splash of oil and a pinch of salt in.
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Old 03-30-2010, 12:27 PM   #19
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Quote:
Originally Posted by Mel! View Post
Thanks for the great tips. Hopefully, I will get it right next time.

Ratio is hard to post here, because I just keep adding the water or milk to the flour until it is so it can stick together and be rolled into balls.

I just put a splash of oil and a pinch of salt in.
This is a good idea..good luck on your next tortilla
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