Homemade Flour Tortillas

Happy Monday!  Hope you all had a relaxing weekend. :) I came across the recipe for today's post just a week or so ago on the Brown Eyed Baker's blog. I had become interested in finding a good tortilla recipe just a week or two before I saw this one, so the timing was perfect! Last week, I tried out the tortilla recipe for some burritos I would be making and was so impressed by it. The recipe is very basic & doesn't take long at all. I have no need to look further for a tortilla recipe! :)

Once you've mixed the dough, shaped it into 12 balls, & let it rest for 10 minutes, you'll roll each ball out very thinly. You only need a tiny sprinkling of flour on top of the tortilla to roll these out without sticking.

They'll then be placed one at a time into a cast iron skillet or non-stick pan. Each tortilla takes about 30 seconds per side. You will know it's time to flip them when 'bubbles' start appearing. 

The end result will be 12 tortillas that taste a thousand times better than any you could buy at the store!

You know, I've never been very fond of tortillas or foods/meals that use them and now I think I know why! The tortillas at the store can in no way compare to a homemade batch. Try it for yourself & let me know what you think!

Homemade Flour Tortillas

Ingredients:

3 c. all-purpose flour

1 tsp. baking powder

1 tsp. salt

1/3 c. oil (olive, vegetable, coconut)

1 c. warm water

1. In a food processor with a dough blade, pulse together the flour, baking powder and salt to combine, 2 to 3 pulses.* 

2. With the machine running, slowly add the oil and water until a cohesive ball of dough forms.* Once the ball of dough forms, process (or knead) for 30 additional seconds. (If making by hand, use a rubber spatula to mix in the water, then knead by hand until soft and only slightly tacky.)

4. Divide the dough into 12 equal pieces and shape into balls, then cover with a clean dish towel and allow to rest for 10 minutes.

5. Heat a large non-stick saute pan or cast iron skillet over medium heat. Meanwhile, working with one ball of dough at a time on a clean work surface, sprinkle a small amount of flour on top of the dough, then roll into a very thin circle, 8 to 10 inches in diameter. Place the round into the dry skillet and cook for about 30 seconds per side. Since temperature can range from burner to burner, look for multiple small bubbles to form and the edges of the dough beginning to look dry, then turn over and repeat. Place the cooked tortilla on a plate and cover with a clean dish cloth to keep warm. Repeat with the remaining balls of dough.

6. The tortillas can be kept in a zip-top plastic bag in the refrigerator for up to 5 days, or individually wrapped and frozen for up to 2 months. To warm, cover with a damp paper towel and microwave for 10 seconds.

*In steps 1 & 2 you can use a bowl & a whisk, wooden spoon, or spatula in place of a food processor.*