Flour Tortillas With Sesame Seeds Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs), unbleached | |
| 2 tablespoons nonfat dry milk powder | ||
| Sesame seeds | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 2 tablespoons butter, margarine, or solid shortening | ||
| Lukewarm water | 3/4 Cup (16 tbs) | |
Directions
Combine flour, milk powder, sesame seeds, and salt.
With a pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs.
Slowly pour in water, mixing lightly with a fork.
On a floured board, knead dough until smooth and elastic .
Shape into a ball, cover, and let stand for 10 minutes.
Divide and shape dough into 8 balls for 9 inch tortillas, 12 balls for 6 inch tortillas.
Keep balls covered to prevent them from drying out.
On a lightly floured board, roll out one ball at a time as thin as possible.
As each tortilla is shaped, place on a griddle or heavy frying pan preheated over medium high heat.
Almost immediately, blisters should appear.
Use a wide spatula to press gently but firmly all over top.
Blisters will form over most of surface as you press.
Turn and cook other side until blisters are golden brown.
Stack cooked tortillas in a tightly covered dish or wrap tightly in foil to keep them soft.
Serve warm; or let cool, wrap airtight, and refrigerate.
To reheat, wrap with foil and heat in a 350° oven for 15 minutes.
Makes eight 9 inch tortillas or twelve 6 inch tortillas.
Whole Wheat Tortillas.
Prepare Flour Tortillas with Sesame Seeds, but substitute 2 cups whole wheat flour for unbleached all purpose flour.
Omit milk powder and sesame seeds.
Increase butter to 4 tablespoons; reduce water to 1/2 cup.
With a pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs.
Slowly pour in water, mixing lightly with a fork.
On a floured board, knead dough until smooth and elastic .
Shape into a ball, cover, and let stand for 10 minutes.
Divide and shape dough into 8 balls for 9 inch tortillas, 12 balls for 6 inch tortillas.
Keep balls covered to prevent them from drying out.
On a lightly floured board, roll out one ball at a time as thin as possible.
As each tortilla is shaped, place on a griddle or heavy frying pan preheated over medium high heat.
Almost immediately, blisters should appear.
Use a wide spatula to press gently but firmly all over top.
Blisters will form over most of surface as you press.
Turn and cook other side until blisters are golden brown.
Stack cooked tortillas in a tightly covered dish or wrap tightly in foil to keep them soft.
Serve warm; or let cool, wrap airtight, and refrigerate.
To reheat, wrap with foil and heat in a 350° oven for 15 minutes.
Makes eight 9 inch tortillas or twelve 6 inch tortillas.
Whole Wheat Tortillas.
Prepare Flour Tortillas with Sesame Seeds, but substitute 2 cups whole wheat flour for unbleached all purpose flour.
Omit milk powder and sesame seeds.
Increase butter to 4 tablespoons; reduce water to 1/2 cup.
Chef
