I know I’m supposed to be good and eat clean, but today I had a hankering for warm fresh homemade flour tortillas and decided to give in. If you’ve never made tortillas before, give them a try. Corn tortillas are by far the easiest to make, but flour is only 1 step harder so don’t be intimidated by them. One bite and you’ll be hooked. My next batch is going to be flavored. I’m thinking Chili Powder would be a fun & spicy addition.
Here’s how to make them….
Start with 3 cups of flour, 1/2 teaspoon of baking powder, 1 teaspoon of salt in a medium bowl.
Whisk to combine.
Pour in 1/3 cup canola or vegetable oil and using your fingers, incorporate it until you get a crumbly meal. You could also do this step in a food processor to save time and your manicure.
This is what it should look like. Lumps are OK. Once you roll the balls out, the larger lumps will incorporate so don’t go for perfection.
Add the hot water and mix to combine. You don’t want to work the flour too much or gluten will begin to start working and you may end up with chewy tortillas. So only mix until the dough comes together.
See how craggy this is? It’s not a perfect bread dough. This is the look you’re going for. Cover the bowl with plastic wrap and let it rest for 30-45 minutes. This is the perfect time to go work on whatever you’re going to use the tortillas for. We had Chickpea Tacos. Mmmmmmm hmmmmm goood!
Divide the dough into 12 equal pieces and on a floured board, roll them out one at a time with a rolling pin. If you really love having perfect tortillas, you could also use a large tortilla press like this one. I, on the other hand, wasn’t seeking circular perfection. It all tastes the same.
Over high heat, heat up a nonstick skillet or flat grill pan. Add the tortillas one at a time and let them cook. You will see them start to bubble and puff up, that’s about the time you want to check to see if it’s flippin time.
Flip over the tortilla and let it cook for another 40-60 seconds. Remove to a plate and repeat. Serve warm. Store in an airtight plastic container for up to a week.
Homemade Flour Tortillas
3 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/3 cup canola or vegetable oil
1 cup hot tap water
1 In a medium bowl add the flour, baking powder and salt and whisk to combine.
2 Add the oil and use your fingers to incorporate into the flour mixture. It should resemble crumbly meal. (you could also use a food processor)
3 Add the hot tap water and stir to combine. Once the dough ball comes together, place a piece of plastic wrap over the bowl and allow to rest for 30-40 minutes. Divide into 12 equal balls.
4 Heat a nonstick skillet over high heat. Roll out 1 ball at a time to a circle shape. Add to the hot skillet and cook for 1 minute, flip and cook for another minute. Remove to a plate and repeat with remaining dough. Serve warm.
Makes 12 tortillas