Purpose Flour | Dolly Domestic

A good friend taught me how to make these when I was a teenager, he’d learned from his mother. Thanks, Jimmy!

Flour Tortillas

6 cups All-purpose flour
1 tsp Baking powder
½ tsp Salt
½ cup Vegetable shortening — cut into small pieces
2 cups Warm water (about — you may need a little more or less)

Place the flour in the bowl of a mixer. Add baking powder and salt. Mix well. Add shortening. Mix on low while slowly adding water. Mix on low for 90 seconds or until well mixed.

Scrape the dough out of the bowl and onto a floured surface. knead for about 1 min – just enough to make sure it’s a ball of dough and not bits and pieces. Divide dough into 2 equal portions. Cover with plastic wrap, set aside at room temperature for 10-20 minutes. Divide each half into 8 equal portions. Lightly flour a work surface and rolling pin. Roll each ball into an 8-inch round. Stack rounds on baking sheet with plastic wrap between each tortilla. Let set for 10 minutes.

To cook, grill in a dry frying pan until lightly brown and slightly bubbly. (No butter or grease!) Let cool and use or freeze.

It just wouldn’t have been right not to share this wonderful recipe after mentioning it my previous post. The beauty of this is that you can keep the batter in the fridge for up to a month after mixing and just make as many muffins as you need.

1 15-oz box raisin bran cereal (about 9 cups)
5 cups plain all purpose flour
3 cup sugar
5 tsp baking soda
2 tsp salt
4 cups buttermilk
1 cup oil
4 eggs — beaten

In large bowl mix dry ingredients, then add buttermilk, oil and beaten egg. Stir to combine. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.

Note: if batter is too thick, add a little more buttermilk if you have it, otherwise a dab of regular milk.