Flour Tortillas

Flour tortillas are extremely easy to make and unlike their corn counterpart, they do not require a tortilla press. Tortillas are cooked in a frying pan and since "medium" heat means different things on different stoves, the heat will need to be adjusted based on your cooktop. Start on medium and if the tortillas are not browing and puffing, turn the heat up and bit and conversely, if they burn before they puff, turn the heat down. It's nice to have a second set of hands so one person can cook while the other rolls the tortillas.

INGREDIENTS

  • 3 c flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1 c warm water
  • 1/3 c oil (I use canola)

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Mix the flour, salt and baking powder in a medium bowl.
  2. Mix the oil and water.
  3. Add wet to dry ingredients and mix until a shaggy dough forms.
  4. Scrape dough onto counter top and knead a bit until a soft dough forms. Wrap in plastic wrap and let stand at least 30 mins.
  5. If you make the dough ahead of time, put it in the fridge but take it out and let it come to room temperature before rolling the tortillas.
  6. Cut the dough into 16 pieces (each ball will be about 50g).
  7. Roll each ball on a lightly floured surface until it is as thin as possible.
  8. Cook tortillas individually in a dry frying pan over medium heat.
  9. Stack cooked tortillas in a clean tea towel that is folded in half to keep warm and soft.

TIPS & HINTS

Once cooked, the tortillas can be stacked and kept warm in a clean tea towel folded in half. However, do not stack raw tortillas. If you want to roll a few and then cook in batches, spread them out on the counter top. I like to cook and serve immediately but you can keep them warm in a 250F oven (in the tea towel on a baking sheet) if you need a few minutes between cooking and serving.

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