Homemade Flour Tortillas

  • 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!

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