Flour Tortilla Dough Storage

Mix in the lard with your fingers until the flour resembles cornmeal. Tortillas are gaining more and more popularity throughout the world as the variety of ingredients and variations have also grown rapidly in the last few years. Whisk the flour salt and baking powder together in a mixing bowl.

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The roots of both formats began in the spanish speaking countries such as mexico.

Flour tortilla dough storage.

This type lasts for a week in the pantry 3 4 weeks in the fridge and 6 8 months in the freezer. Combine the ingredients in a large bowl slightly mix by kneading the dough. Knead for 4 5 minutes. Homemade tortillas for instance can only be safe to use or eat for 7 days when left in the refrigerator.

Modern day mexican foods still rely on tortillas as a base ingredient. Add the water and mix until the dough comes together. Flour s shelf life depends both on the type of flour and storage techniques you use. For example the classic burrito is a flour tortilla wrap with assorted fillings.

Place on a lightly floured surface and knead a few minutes until smooth and elastic. Was initially planning on cooking them all and freezing them but i m wondering if i can freeze the dough balls instead so that i can defrost and cook them from fresh next time i need them. It will be a soft sticky dough. The dough is kneaded gently and rolled into a ball.

Mexicans were and still are fond of flour tortillas. Tortillas a spanish word meaning torta or little cake are typically grilled on the stove top and consist of flour or corn oil and salt. Their cuisine is majorly based on tortillas. Tortillas come in two versions.

White flour lasts longer than whole wheat and alternative varieties due to its lower fat content. In addition to sharing his method for the best homemade version he schooled me on why you should make your tortilla dough hours or even days in advance gave me tips on storing tortillas and. Even when stored in the freezer tortillas types can differ in terms of shelf life. I made a batch of flour tortillas using just flour salt and vegetable shortening.

Form a ball and place on a floured countertop. Then water is added to the mixture until soft dough is formed. Although most think that flour tortillas are better health conscious people prefer a corn one for balance. Using a rolling pin the dough ball is rolled into a thin circular tortilla.

The storage life of spinach whole wheat and flour tortillas may extend up to 4 weeks or about a month when these are refrigerated. The flour is whisked with salt and baking powder. I rolled into balls but only need a few this week.

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