Help with Homemade Tortillas

[kimbe]

DH loves to make his own tortillas, but he stinks at it. Even though they are MUCH better than store bought, they aren't anything like real ones.

Right now we use a recipe that uses just flour and olive oil. (Which we like.) And then we heat them up in a frying pan.

Is there a better way to do this? How do we get them thin enough DH thinks that we need a cast iron pan to heat them with. Should we?

Any suggestions!

TIA!

[Jo..]

I've been toying with the idea of getting a tortilla press and trying to make my own too. I HATE store bought tortillas, they're never as good as the fresh restaurant ones.

Have a look at the press here, there are also tips on making your own tortillas from people who reviewed it

http://www.amazon.com/gp/product/B00004UE8E/qid=1146159205/sr=1-3/ref=pd_bbs_3/104-8898059-6372769?%5Fencoding=UTF8&s=home-garden&v=glance&n=1055398

[Moneypenny]

This recipe is pretty good. It does call for a cast-iron skillet.

Whole-Wheat Flour Tortillas
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup unbleached flour
1/2 teaspoon salt
3 tablespoons canola oil
1/2 cup warm water -- to 3/4 cup

Combine whole-wheat flour, unbleached flour, and salt in a large bowl. Sprinkle in oil and blend thoroughly with a fork. Gradually add 1/2 cup water, stirring to moisten evenly. If the dough is too dry to gather into a ball, add more water. Turn out onto a floured surface; knead briefly. The dough should be soft and easy to knead.

Divide the dough into 8 even pieces. Flatten each one between lightly floured palms into a 3-inch disk. Cover with plastic wrap and let rest for 30 minutes.

On a lightly floured surface, using a rolling pin, roll out each tortilla into a 7- to 8-inch rough circle. Keep tortillas covered with a damp towel as you work. (You can stack them with parchment or wax paper between each layer.)

Heat an 8-inch or larger skillet, preferably cast-iron, over medium-high heat until hot. Cook each tortilla until it is speckled with brown spots and puffed, about 45 seconds on each side.

Source:
"Eating Well, Spring 2003"

Susan
mama to my cutie pie, Avery
http://www.gynosaur.com/assets/ribbons/ribbon_emerald_18m.gif[/img][/url]

[kimbe]

Hmm, only 12.99. Not too much of an investment. We might have to get one.

You should definitely try making them. They are really easy to put together...it is just the thickness that DH can't master. Sometimes it is like eating a large pizza roll! LOL.

[kimbe]

Thanks for the recipe. It sounds like a good one. We try to stay away from the ones that call for lard!!! :)