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tortillas with less fat and added baking powder

June 9, 2012

The flour tortillas from this  round of recipes comes closest to what I eat at my family’s table. The general ratio of ingrediants is:

4 cups flour

3 oz. fat

1/2 t. baking powder

2 t. Kosher salt

1 1/2 cups plus 2-3  T.  lukewarm water

The recipes varied in type of flour (bread or all-purpose) and fat (lard or vegetable shortening).

After making the dough ,  I portioned them out to 2.5 oz. and let them rest 1 hour. These came out fluffier than all previous recipes.  They cooked more evenly, that is, they had much less of the patches of dough that didn’t cook completely. I’m sure this is due to there being much less shortening or lard and with the baking powder being able to work with the flour better.  The variation using vegetable shortening and  all-purpose flour  seemed to be closest to home.  If I were making tortillas for guests, this is the version I’d make so far.  If anyone wants a more detailed recipe, I will gladly  write it in a post.

The next round will be made with less fat.

3 Comments leave one →
  1. August 4, 2012 7:54 pm

    We’ve just tried this and, although the appearance and texture were great the huge amount of salt made them impossible to eat. Did you actually use 3 whole teaspoons?

    • August 4, 2012 9:48 pm

      Hi there, So sorry for the typo! 2 teaspoons salt is more like it. Thanks for reading and trying the recipe.

  2. August 5, 2012 5:22 pm

    Hi Fiona Joy Wild, looking at other’s tortilla recipes from books, the amount of salt ranges from 1 tsp. to 2 tsp. per 4 cups flour. It is a matter of taste of course. But oh no, we don’t want salty tortillas!

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