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Saturday, May 4, 2013

Mini Flour Tortillas

There is something about fresh flour tortillas that everyone loves. These are perfect for all types of dips especially queso. If you do not have a tortilla press I would strongly suggest picking one up at your local hispanic grocery store, some Wal-Mart's even carry them. The tortilla press will help produce perfect bite-sized tortillas.

1 3/4 cups all purpose flour
1/2 teaspoon salt
1/4 baking powder
3 1/2 Tablespoons vegetable oil
1/2 cup hot water

1. Mix flour, salt, and baking powder in a medium sized bowl with the tips of your fingers.

2. Cut in vegetable oil and continue to mix dough.

3. Lastly add all the water and stir until a ball forms, add flour a teaspoon at a time if the dough is too wet. Now knead for 3 minutes, let rest covered for 15 minutes.

4. Next, divide dough into 'grape' sized balls, using flour on hands to prevent the dough from sticking to fingers.

5. Heat a cast iron skillet to medium-high heat and spray with non-stick spray. Line tortilla press with foil on the top and bottom of the plates and spray with non-stick spray. Arrange 2 to 3 dough balls (depending on the size of your tortilla press, I used a 5'' size tortilla press) on foil and close tortilla press firmly until you have nice, flat, tortillas. lift the piece of foil that the tortillas are stuck to and put dough side down in the pan, once the tortillas start to bubble up and have golden spots the foil should easily pull away from the tortillas once this happens, quickly flip them to cook the other side until golden. Repeat with the entire batch.

Store in a ziplock bag for up to 7 days, or freeze for a couple of months. These are also delicious with chili but I like to eat them hot with butter, yum!


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