- 2 cups flour
- 1/2 tsp. salt
- 3/4 cup water
- 2 Tbsp. cooking oil
In a mixing bowl, combine the flour and salt. Place the water in a separate bowl and warm the water (I use a coffee mug and the microwave, because our hot tap takes forever. . . you could also just run the hot tap). Wisk the cooking oil in with the warm water. The next part is essential. . . mix the water/oil in with the flour one tablespoon at a time. Thoroughly mix after each tablespoon of water/oil is added. After all the water is added, gather the dough into a ball. You should have a slightly sticky dough (is shouldn’t stick to your hands when you knead it). If the dough seems too sticky, add flour a little at a time until the dough is the right consistency.
Knead the dough for 5 minutes. Place it back in the bowl and cover the bowl with a moist towel. Allow the dough to rest for 10 minutes. After 10 minutes, divide the dough into 8 portions, about the size of a golf ball. Cover with the moist towel again, and allow the dough to rest for another 10 minutes.
While the dough rests, heat a pan over medium heat (do not grease the pan). After 10 minutes, roll each portion into a 7″ circle. Place a tortilla in the hot pan and cook for 30 seconds on each side, or until it starts to brown. Remove from pan, cover with a moist towel, and keep warm until ready to use.
A couple of tips on these: I have found that the thinner you roll them, the better they are. If they are too thick, they will be chewy. Also, it is very hard to roll out a perfect circle. If you are looking for that “perfect” circle and uniform size, you can take a round container, turn it upside down and use it like a cookie cutter. You will have tortillas that are all the same size and round. Finally, the 30 seconds per side is a guideline. If your pan is not hot enough, it may take slightly longer per side to cook. Watch the tortillas. When the bottom side starts to brown, it is time to flip. . . but don’t overcook!