Flour and potato tortillas
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| Wed, 07-25-2012 - 4:15pm |
This is interesting. Adding a small amount of instant potato flakes to your tortilla dough will make them stay fresh longer.
In my bread baking adventures, I learned the value of dough enhancers and conditioners. So I started looking for substitutes that I would not have to go to the health food store for. Lecithen, from egg yolk, is recommended as a dough conditioner. But so is a crushed vitamin c tablet. And instant potato flakes.
My sources said to make sure you buy potato flakes, not granules or buds. I'm going to try this tonight.
Flour and Potato Tortillas
2 cups flour (all purpose)
3/4 cup water
2 Tbsp olive oil
1 tsp salt
1/4 cup instant potato flakes
Mix into a soft dough and divide into 8 pieces. Roll each piece into a ball then into a flat disk with a rolling pin or tortilla press. Heat a dry heavy skillet or griddle to med high and brown each tortilla, 1-2 minutes per side, and move them to a clean towel, flipping one end over the tortillas to keep them warm.
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I've seen those tortilla makers. I'd like to have a press, but I like my griddle for cooking them. My brother and I are collaborating on a Mexican dinner this weekend, I thought about making the tortillas for our enchiladas.
Most of the recipes I have use baking powder in the tortilla.
I like these, I've been looking for alternatives to the usual flour tortillas you see at the stores, these fit that role.
Whole Grain Soaked Tortillas
They may not look as pretty and perfect as store bought, but they are nice, soft, pliable, and nutritious and at a fraction of the cost!
3 cups whole wheat or kamut flour
1 cup warm filtered water
1 Tbsp acid medium (kefir, whey, buttermilk, yogurt, apple cider vinegar, lemon juice)
1/4 cup coconut oil or butter, melted
1/4 tsp. baking powder
1 tsp. salt
Directions:
1.Combine flour, water, melted coconut oil or butter and 1 Tbsp of acid medium. Cover and allow to soak at room temperature for 12-24 hours.
2.After soaking, add baking powder and salt to soaked flour mixture, kneading in the flour until the dough is workable but not too stiff.
3.Shape into 8 – 10 balls and let stand 10 more minutes.
4.Roll to form a 10 inch circle or use a tortilla press.
5.Bake on a lightly greased griddle till done (not browned). Toast for about 20-30 sec. per side.
Makes 8-10 tortillas.
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