Flour Tortillas
Homemade flour tortillas offer a tender, flaky and light texture that store bought could never duplicate. The recipe requires some improvisation, based on the number of servings, but contains only four ingredients: flour, olive oil, salt and water.
Flour Tortillas
Servings: Varies
Allergy Info: Soy-free, dairy-free; contains wheat, gluten
Fancy Equipment: Rolling pin
Ingredients:
1 cup all purpose flour per person
1 tablespoon of olive oil (any kind) per cup of flour
pinch of salt per cup of flour
water
Directions:
Measure 1 cup of flour per person into a large bowl. Add 1 tablespoon of olive oil for every cup of flour. Add enough water to make a dough, beginning with 1/2 cup and adding additional water by the tablespoon until the dough is moistened and pliable.
When the dough comes together, knead for 1 minute and allow the dough to rest for 10 minutes.
Pinch off 1″ rounds of the dough and roll into a flat 6″ round on a well floured surface. Repeat until all of the dough is used. Stack the raw tortillas on top of each other with plenty of flour on the surface of each tortilla to prevent the dough from sticking.
Heat a cast iron or stainless steel skillet or griddle on high (do not use non-stick) and place 1 tortilla (or as many that will easily fit in the skillet) in the dry pan. Cook until the tortilla begins to rise slightly (about 40 seconds) and flip to cook the other side. Cook for another 30 – 40 seconds. Repeat until all of the tortillas have been cooked.
Stack cooked tortillas on a plate and cover with a damp towel to prevent them from drying out before serving. To reheat, place the tortillas in the microwave for 20 seconds with a damp paper towel. Store in an air tight container for up to 7 days, or wrap and keep in the freezer for 1 month.
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>Looks great for making wraps. It looks like Peking duck pancakes.
>Awesome! I've been wondering how to make my own!
>Please, no microwaving- this plays hell with the glutens and makes the tortilla tough. Just reheat in a dry pan as if you were cooking them. But, spot on otherwise.
>Thanks for the great tip, Damian! I haven't noticed any texture change from just a few seconds in the microwave, but will heed your warning :-)
>this look great, in mexico we use vegetable shortening instead of olive oil (the one you use for making cookies) and they turn out a little softer =) try it
>Cinema, oh I wish I could! I'm allergic to soy and can't use vegetable shortening :-(