I’m doing that thing again.
That thing where I make things no real people make.
It’s just that Daniel and I are forever on the search for the perfect flour tortilla.
Don’t get me wrong…corn tortillas have a place in my heart…and in enchiladas.
If I’m going flour, though, I’m doing it right.
So the obvious next step (at least in my world) was to make them myself.
They’re so simple! So quick! So daggone delicious!
Have you ever thought of a tortilla as delicious?
Join me in this new world of delicious tortillas.
At least one time…then you can go back to buying them. I get it if this is a special occasion thing.
Next time I’ll have a taco recipe for you that you can put inside your amazing new homemade tortillas!
I guess you could just buy them too…but where’s the fun in that?
Flour tortillas are mostly flour (shocker) with a hint of salt and some baking powder
Butter is involved. (That means it’s delicious)
Butter is REALLY involved. So involved it’s like the butter and flour are one.
Add a little water and it’ll make a dough ball!
Then make little tortilla eggs and hide them under a pretty towel Daniel’s mom sent us
Pat em down
Roll em out
They’re crooked. That’s life.
A quick 20-30 second stop in a skillet makes themmmmmmmm
My first couple were not even CLOSE to round.
The patting into a disk step really helps get actual circles.
I got better toward the end…
P.S. This will be your life when you’re done with these
Live it. Love it. Eat a taco.
(Killer recipe soon)
Recipe from Flour Tortillas
3 cups all-purpose flour
2 teaspoons baking powder
1 heaping teaspoon salt
5 tablespoons unsalted butter
¾-1 cup water
1. Combine flour, baking powder and salt in large bowl until well mixed
2. Add butter and work it into the flour mixture with a pastry cutter, two forks, your fingers, or use a food processor until it is crumbly and completely combined (aka no giant chunks of butter)
3. Slowly add the water until the dough just holds together in a ball
4. Work the dough until it is tacky…you can add more flour as needed
5. This is where wax paper comes in handy-transfer the dough onto a lightly floured sheet of wax paper (or any surface you want but wax paper helps to prevent sticking). Divide the dough into 12 equal sections, roll into balls and cover with a clean kitchen towel to rest for about 10 minutes
6. Heat a large skillet over medium heat and begin to work with one dough ball at a time while the others stay covered: pat it into a flat disk, sprinkle with more flour, then roll into about an 8 inch circle-it should be pretty thin
7. Transfer to the dry skillet and cook for about 20-30 seconds on each side-just until bubbles start to form and they are very lightly browned. (watch them!! if they cook too long they won’t be flexible)
8. Do this process for each of the 12 dough balls. Adjust the heat as needed to prevent burning and flour will seriously be your friend here to prevent crazy sticking
–makes 12 approximately 8 inch tortillas. cool completely before storing or they will form condensation and mold quickly. keep in an airtight bag for about a week in the refrigerator or freeze them