Homemade flour tortillas without cast iron
My wife and I love making things from scratch, but we're just starting out without a lot of equipment. We don't have a cast iron pan, especially because my wife has a neuromuscular disorder, so she can't lift really heavy pans.
Can you make good homemade flour tortillas in a regular stainless steel saucepan? What should we watch out for?
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Sure, I made hundreds of tortillas on a couple of old revere-ware saucepans before springing the big bucks (.50-.00) on a couple genuine mexican sheet-steel (not stainless) tortilla griddles. The griddles work better, because you can do 2 at a time per griddle, and flipping is easier because there are no sidewalls to get in the way of your metal spatula.
Incidentally, I prefer the wooden tortilla presses to the metal ones; less persnickety. A couple square sheets of clear flexible window plastic make a good, and nearly permanent replacement for thatendless stream of saran-wrap or waxed paper.
Usually I don't choose special containers. It is enough that it is just the right shape, and the material distributes the heat well. I prepare tortillas with any non-stick pan, making sure that tortillas are thin enough, unless they're going to be rolled up, in which case they will be a bit softer.
I find black pizza pans perfect. Equally perfect the plate, even great, but flat.
teglia for pizza
crepiere
I make this kind of tortilla:
100 g wholemeal flour
100 grams corn flour (corn)
1/2 tsp baking soda
Hot water to taste
Oil
In a bowl, mix flour and baking soda with 1 or 2 tablespoons of water. Work with your hands for 3 minutes. Put in the fridge for 30 minutes. Divide into 8 pieces. On a floured table, roll with a rolling pin into very thin rounds. Fry with oil.
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