Scale...Once you have one you will not live without one.
Silicone Pastry Rolling Mat...Allows you to roll perfect circles.
Tortilla Press...You will use this for more than just making tortillas.
French Rolling Pin..This is a nice addition to your baking equipment. It is tapered on the ends making it perfect for rolling circles.
Large heavy bottom skillet... like a 10 inch cast iron skillet.
- 2 1/3c. + 1T. Hard White flour (341g)
- 1 1/2 tsp. Baking Powder
- Pinch of Ginger
- 1 tsp. Salt
- 1/4c. + 1T. Water (77g)
- 1/2c. + 2T. Milk (162g)
- 3 T. Coconut Oil (42g) - Warmed in microwave
- 1 tsp. Lecithin (available at the Co-Op)
Makes (9) 9 inch tortillas wt 69g
Makes (8) 10 inch tortillas wt. 78g
- Combine flour, salt and baking powder in the bowl of a stand mixer. With the paddle attached mix dry ingredients until well combined.
- Put the dough hook on the mixer and add milk and water with mixer running at a low speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.
- Add the warmed coconut oil and lecithin to the bowl and knead until the dough comes together. It will not take long. The dough will be fairly stiff but smooth to the touch.
- Remove the dough from the bowl onto the counter. Divide the dough into 9 or 8 pieces depending on how large you want your tortillas. Form each piece into a ball and cover with a piece of plastic so it does not dry out while you are working with the dough. You can leave them in the refrigerator if you are not going to cook them right away just make sure they are covered.
After trial and error I have found a system that works fairly well. After you have your balls of dough divided and covered. There are a few tricks that have worked for me.
- Place your dough into the tortilla press and press down. Peel off the plastic and place on the plastic 10 inch plastic square which is laying on the rolling mat.
- Roll the tortilla to 9 or 10 inches round following the lines on the mat.
- Remove the dough from the mat by lifting the 10 inch square plastic piece which is under the dough, by the corner. This will allow you to easily lift the formed tortilla, leaving the plastic laying on the mat. Drape the tortilla over your greased hand.
- Place the tortilla into the prepared heated pan. It will be ready to flip in 2 minutes or so. If it's cooking to fast turn the heat down, you want the tortilla to be soft but have a few small pale golden brown spots on surface.
- As that is cooking take the next ball and press out with the press, and lay on the mat for rolling. Check the stove.
- Flip the tortilla on the stove and cook a minute then remove and place it to cool. I use 2 linen towels one on the bottom and one to cover the tortillas as I make them. I just stack them up as I take them off the stove top.
- The tortillas will keep stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. I make sure they are completely cooled and put them into a zip lock bag. They do not stick together and are easy to remove one at a time from the bag.