Wednesday, March 25, 2009

Flour Tortillas

Whenever we have leftover roasted whole chicken, I will make flour tortilla for wraps. This is better than the store-bought white flour tortilla we once had and MUCH healthier as I use atta flour as well as white flour.

This yields 3 servings.

3 tablespoons and 1­3/4 teaspoons all­-purpose flour
3/4 cup and 2 tablespoons and 1 teaspoon atta flour
1 tablespoon and 2­1/4 teaspoons shortening
1/4 teaspoon salt
a large pinch of baking powder
1/3 cup boiling water
all­-purpose flour for rolling

1. In a large bowl, stir together all­-purpose flour, the atta flour, baking powder and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
2. Cover dough with a cloth. Let stand for at least 1 hour, or up to 8 hours. Then divide the dough to make 3 balls.
3. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time.
Place on the griddle for 10 seconds, as soon as you see a bubble on
the top, flip the tortilla over. Let it cook for about 30 seconds, then flip
and cook the other side for another 30 seconds. Roll out the next
tortilla while you wait for that one to cook. Repeat until all of the balls
have been cooked.

Tortillas can be refrigerated or frozen.

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