I always thought that making homemade tortillas would be difficult. I was prepared for several failed attempts. I was really surprised when it turned out to take only 20 minutes!
Flour Tortillas (1 dozen large burrito size)
3 1/2 Cups Flour (I used sprouted whole wheat)
2 tsp sea salt
2 tsp homemade Baking Powder
1/3 Cup butter
1 Cup Hot water
Mix dry ingredients in bowl. Cut in butter with a fork or pastry cutter, until like coarse crumbs. Stir in hot water. Knead for exactly 3 minutes. If you are using a food processor pulse for 30 seconds, rest, then pulse for 30 seconds.
Let dough rest for 15 minutes. Take this time to preheat your cast iron skillet or other heavy pan to medium high. I fry these dry with no oil because they store better that way, but you can very lightly oil the pan if you like. Too much oil and your tortillas will be crunchy like giant tortilla chips!
Separate dough into balls about 2″ in diameter.
Roll out dough balls on floured surface. Flour the counter and your rolling-pin. Tortillas should be very thin, almost to the point of breaking through. I like to roll out all the dough and then fry, but if you’re a great multitasker you can do it all at once.
Place tortilla on very hot pan. As soon as you see bubbles form (about 1 minute) flip and cook 1 minute more.
Can you believe it’s that easy? I couldn’t! My boyfriend Rob is really appreciating these right now. His mother is from Mexico and he told me once that the food he missed the most is fresh tortillas straight out of the pan smothered in butter. I’m so glad they turned out this good on the first try!
I’m going to try traditional corn tortillas next. I’ll let you know how it goes. Wish me luck!
P.S Have you ever had a tortilla roll with almond butter and strawberries? You should try it!