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NNPG List Of Forums => Food Preservation, Storage and Recipes => Topic started by: TWP on September 24, 2017, 09:57:45 AM
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This from a thread, author is "S610"
http://www.survivalistboards.com/showthread.php?t=781417 (http://www.survivalistboards.com/showthread.php?t=781417)
Recipe:
After trying a few different recipes for flour tortillas and being disappointed with the results I came across this recipe and it is great. They come out very soft, chewy and full of glutony goodness (the secret is the generous amount of lard/crisco, reducing the fat means a dryer less chewy tortilla)
Ingredients:
2 cups flour (bread flour or all-purpose)
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt (optional)
3 tablespoons lard or vegetable shortening
3/4 cups warm water
Mix flour, salt, baking powder and lard (or Crisco) in a bowl. Break up/blend the lard/flour with your hand until the mixture is crumbly.
Add WARM water (warm melts/blends the lard), adjust exact amount as needed, stir and then knead by hand for a minute until the dough is smooth. Dough quAfter trying a few different recipes for flour tortillas and being disappointed with the results I came across this recipe and it is great. They come out very soft, chewy and full of glutony goodness (the secret is the generous amount of lard/crisco, reducing the fat means a dryer less chewy tortilla)
Ingredients:
2 cups flour (bread flour or all-purpose)
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt (optional)
3 tablespoons lard or vegetable shortening
3/4 cups warm water
Mix flour, salt, baking powder and lard (or Crisco) in a bowl. Break up/blend the lard/flour with your hand until the mixture is crumbly.
Add WARM water (warm melts/blends the lard), adjust exact amount as needed, stir and then knead by hand for a minute until the dough is smooth. Dough quickly becomes very soft and has a velvety texture.
Let it sit for 10-15 minutes. Divide into little balls and roll flat with a rolling pin or by hand.
Pan fry each side until it bubbles and gets little golden brown areas (takes roughly 1 min per side)
Makes 8-10 medium sized tortillas. Best served fresh.
A good fast/easy alternative to bread even during a power outage or camping.ickly becomes very soft and has a velvety texture.
Let it sit for 10-15 minutes. Divide into little balls and roll flat with a rolling pin or by hand.
Pan fry each side until it bubbles and gets little golden brown areas (takes roughly 1 min per side)
Makes 8-10 medium sized tortillas. Best served fresh.
A good fast/easy alternative to bread even during a power outage or camping.
If you browse down the thread, you'll find another recipe (http://www.survivalistboards.com/showpost.php?p=16069433&postcount=7) (post #7) which fits well with having some cooking skills and minimal cooking equipment.
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We often add maybe 1/3 corn flour (not meal). Keeps it soft but give it more flavor.