![]() ![]() Alternatively, you can roll and cook the tortillas at the same time. (See our video to watch us do it.)ĥStack the rolled tortillas with a piece of parchment paper between them. If you happen to get 9-inch tortillas, don’t worry! We also don’t worry too much about making them perfectly round. Use a rolling pin to roll each small disc into 8-inch rounds or use a tortilla press. Resting the dough makes rolling it out easier.ĤDivide the dough into ten equally sized blobs and then shape into small disks. Cover with a clean dish cloth and leave for at least 15 minutes and up to an hour or two. If the mixture seems dry, add a bit more of the water.ģWhen the dough comes together, transfer to a floured work surface and knead until smooth, two to three minutes. Pour in almost all of the salty water and stir until a shaggy dough forms. How to freeze flour tortillas: Store them, stacked with a small sheet of parchment paper between them, in a freezer-safe bag or container.ġAdd the salt to the warm water and stir together until the salt has dissolved.ĢIn a large bowl, use a fork to combine the flour with the oil (or other fat) until it looks crumbly. If I have extra, I freeze them.įresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again. I simply keep mine in a resealable bag and try to eat them within a day or two.
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