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flour tortillas with less fat

May 13, 2012

To summarize my last 2 posts on tortilla making,  I made recipe variations based on type of flour, type of fat, and whether I had added some baking powder.  Using Diana Kennedy’s recipe as a starting point,  I could not sense a drastic difference in the results.  I’m varying in small increments, so I wasn’t surprised.  I could detect a small difference according to  the type of flour used.  Bread flour can extend out more easily, resulting in a thinner tortilla.

This next batch of 4 recipes repeats  with 3/4 amount of fat and no baking powder.  So the ingrediants would be  4 cups flour (bread or all-purpose),  3 ounces fat (lard or vegetable shortening), 3 teaspoons Kosher salt, and about 1 1/2 cups water instead of 1 cup.   The extra 1/2 cup was necessary to make up for the missing 1 oz. of fat.  The dough would have been too dry to mix properly.  Again, there were no big discernible differences in texture or flavor between these and the previous recipes.  I did notice however that the dough was trickier to roll out to a nice round shape.  The tortillas also  seemed to cook faster, that is, they tended to burn quicker .

The next batch will be these same recipes with baking powder.

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