I don’t think I’ve ever used up an entire pack of flour tortillas before I had to throw them away, and I hate that kind of waste. But the truth is, they were just a neutral vehicle for a wrap, nothing more, so why would I? I just didn’t think of them as very interesting. Until I made my own. I wish I’d known how easy and quick it was to make them and how much better they were, and I think you’ll feel the same. You can also freeze between sheets of parchment any leftovers after they’ve cooled.
INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup extra virgin olive oil, vegetable oil or melted lard
1 cup warm water
METHOD
Combine flour, salt and baking powder in a stand mixer bowl. Using the dough hook, mix dry ingredients until well combined.
Add the oil and water with mixer running at a slow-medium speed.
After about a1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low.
Continue to mix for 1 minute or until dough is smooth.
Transfer dough to a lightly floured work surface. Divide into 16 equal portions.
Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand.
Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. They’re not going to be perfect circles, but who cares?
By the way, don’t stack uncooked tortillas on top of each other or they will clump together.
Heat a non-stick pan to medium-high, place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If it starts t brown too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit.
Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week.
Use these for tacos, chips, or my favorite - breakfast quesadillas (shown above) - basically a Denver omelet in between tortillas, or a cheesesteak quesadilla.