Preparation
Add the flour, salt, baking soda and a bowl. Mix mix with a whisk for 30 seconds until the dry ingredients. Add the butter and work into the flour with a fork or cutter until crumbs are the size of peas.
Pour mix of hot water and mix with a fork. Pour blended mixture to a lightly floured surface and knead with your hands for 3-4 minutes to a smooth paste. Return to bowl cover with a cloth and let stand for 15 minutes.
To make the dough into 8 balls and roll between your palms as smoothly as possible. With a rolling pin, roll each ball of dough into a thin circle about 6-7 inches in diameter.
Heat a dry cast iron or nonstick skillet over medium heat. Place the tortilla in the hot pan and cook for a minute or until small bubbles appear. Turn and cook for a minute, then finish one last time again for another minute. Sources during the third minute of Tortilla rule and formed gold dots on the surface.
Remove to cool a plate. Once completed, the tortillas are ready to eat or can be frozen for later use.
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