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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Yep. But it still stuck. I rolled out the dough on a cutting mat, and it stuck to the mat.
Cornmeal is perfect for keeping dough from sticking to a pizza stone.
About your pizza, did you dust the bottom of the crust with cornmeal? We rarely buy a Papa Murphy pizza one of those take and bakes. I half unwrap it flip it over and peel off the baking tray it come in, dust the bottom with cornmeal, put the tray back on and flip it back over. Makes for a crispy, crunchy crust. Only once have I had a big spill out that I used to my advantage. I ended up putting my favorite toppings in one spot and made sure I got that piece.
PattyK
You're welcome
What do you mean by 'we put 2 on pans to prevent that from happening again'
Forgot to mention--I have a Club Aluminum griddle that I make the tortillas on. It was very warped when I inherited the Club Aluminum set. My friend Don took it and hammered it back flat. As well as some other large skillets I had.
I'm glad you shared that, I've been loving making tortillas. And milling my own flour. My breads, flat or yeast, have a whole new character with the whole milled wheat berry. I made pizza for a party last weekend, and everyone LOVED my whole wheat dough.
I had a little disaster with getting the pizza onto the pizza stone, without a peel. My dough was a little too sticky. So 2 of the pizzas turned into calzones! Still good, though. And we put 2 on pans to prevent that from happening again.
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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