Making flour tortillas at home is a straightforward process, and you only need a few basic ingredients. Here's a simple recipe for homemade flour tortillas:
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons vegetable oil or melted lard
3/4 cup warm water
★1.Mix Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder.
★2. Add Wet Ingredients:
Add the vegetable oil (or melted lard) to the dry ingredients and mix well.
★3. Gradually Add Water:
Gradually add the warm water to the mixture, stirring continuously. You may not need the full 3/4 cup of water, so add it gradually until you achieve a soft, non-sticky dough.
★4. Knead the Dough:
Transfer the dough onto a floured surface and knead it for a few minutes until it becomes smooth.
★5. Rest the Dough:
Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rest for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
★6. Divide the Dough:
After the resting period, divide the dough into golf ball-sized portions.
★7.Roll Out the Tortillas:
On a floured surface, roll out each ball into a thin, round tortilla. Aim for about 6-8 inches in diameter.
★8. Cook the Tortillas:
Heat a dry skillet or griddle over medium-high heat. Place each rolled-out tortilla on the hot surface and cook for about 30 seconds to 1 minute on each side or until you see bubbles forming and it starts to brown slightly.
★9. Keep Warm:
As you cook each tortilla, keep them warm by placing them in a clean kitchen towel or wrapping them in foil.
★10. Serve:
Once all the tortillas are cooked, serve them warm with your favorite fillings or use them for tacos, burritos, quesadillas, or any other dish.
Enjoy your homemade flour tortillas! Feel free to adjust the size and thickness of the tortillas based on your preferences.
It's the steps:
☆1. Dough mixing:
Plain flour 25kg, Pure water 14kg, Shortening oil 1.5kg, Salt 0.4kg, Sugar 0.5kg, Dried yeast 0.25kg, Baking powder 0.25kg, Citric acid 12.5g, Calcium propionate 75g.
Mix all ingredients with a tilt mixer or horizontal mixer, make sure dough temperature 23-25 Celsius degrees.
☆2. Dough dividing lifting:
With an automatic dough divider elevator, Dividing hopper connect dough mixer directly, and feed next machine automatically.
☆3. Dough balls dividing rounding:
Dough divider rounder machine makes dough balls with 6 pieces one line, and feed the overhead proofer automatically.
Normally, it's 46 gram dough ball weight for 8 inch tortilla, and 96 gram weight for 12 inch tortilla.
☆4. Dough balls resting:
Resting condition: 28 Celsius degrees, 80% humidity, 12 minutes resting in the continuously intermediate proofer.
☆5. Dough balls discharging & arranging & feeding table:
Fold 6 dough balls one row to be 3 dough balls double rows, and take a slight press, then feed the hot press machine with 3 pieces one time continously.
☆6. Hot press:
Hydraulic press dough balls with the hot press machine, which upper press plate temperature 180 Celsius degrees and lower press plate temperature 155 Celsius degrees. Press 15 times per minute, and press 9 pieces one time.
☆7. Gas tunnel oven baking:
Bake tortilla with 3 layers, temperature 320-350 Celsius degrees.
☆8. Cooling:
Cool tortilla with fans type cooling system.
☆9. Counting & stacking:
Count and stack tortillas with a bunch of a dozen, 12 pieces.
☆10. Packing:
Pack a bunch tortillas with flow packing machine, and 12 package per box.
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