Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great alternative for those of you who are allergic to soy products. Add a bowl of green chili and then get ready to sop it up with a tasty tortilla. Store tortillas in the refrigerator in a gallon-size plastic bag or place in the freezer.
Mix flour, baking powder, and salt together in a large bowl.
Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.
Per Serving: 166 calories; protein 3.7g; carbohydrates 27.4g; fat 4.3g; sodium 237.1mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.