Flour Tortillas With Sesame Seeds
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Nonfat dry milk powder||2 Tablespoon|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Butter/Margarine / solid shortening||2 Tablespoon|
|Lukewarm water||3⁄4 Cup (12 tbs)|
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 350Â° 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.
Serving size: Complete recipe
Calories 1480 Calories from Fat 366
% Daily Value*
Total Fat 42 g65.4%
Saturated Fat 18 g90%
Trans Fat 0 g
Cholesterol 71.4 mg23.8%
Sodium 1137.1 mg47.4%
Total Carbohydrates 228 g76.1%
Dietary Fiber 11 g43.9%
Sugars 14.6 g
Protein 44 g88%
Vitamin A 15.1% Vitamin C 2.3%
Calcium 70.2% Iron 94.9%
*Based on a 2000 Calorie diet