this post was submitted on 27 Feb 2024
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Is this basic flour tortilla recipe correct? (lemmy.world)
submitted 8 months ago by [email protected] to c/[email protected]
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I just got this using chatgpt:

Ingredients:

  • 250 grams all-purpose flour

  • 5 grams baking powder

  • 3 grams salt

  • 45 grams vegetable oil or melted butter

  • About 180 grams warm water

Instructions:

  1. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

  2. Add the vegetable oil or melted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

  3. Slowly add warm water, a little at a time, while stirring the mixture with a spoon or your hands until a dough forms. You may not need to use all of the water.

  4. Once the dough comes together, knead it on a lightly floured surface for about 2-3 minutes until it becomes smooth and elastic.

  5. Divide the dough into 8 equal portions and shape each portion into a ball.

  6. On a lightly floured surface, roll out each dough ball into a thin circle, about 15-20 centimeters in diameter.

  7. Heat a skillet or griddle over medium-high heat.

  8. Place a rolled-out tortilla onto the hot skillet and cook for about 30-60 seconds on each side, or until lightly browned and bubbles start to form.

  9. Remove the cooked tortilla from the skillet and keep warm in a clean kitchen towel while cooking the remaining tortillas.

  10. Serve the freshly made flour tortillas warm with your favorite fillings or toppings.

Also, if I plan to freeze do I freeze it after cooking? or before cooking when they're flat? or round dough balls?

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[–] [email protected] 7 points 8 months ago

Letting it rest both relaxes the gluten and helps the flour hydrate. This helps keep the dough from being gritty and makes it easier to form with less snapback (greater extensibility).

I'm too big to fit in a microwave and remvoing my heart from my body seems imprudent.