I think I’ve mentioned before that I’m always always trying to figure out how to make things MYSELF. Commercially made tortillas are usually loaded with bad fats and sodium–things I try to avoid. They also seem unreasonably expensive considering how relatively INexpensive their ingredients are.
I love learning how to make things and do things myself, so it made sense to me to try to find a homemade alternative to store-bought tortillas. (I recall that all of my kids had very strong I-can-do-it-mySELF phases as they were growing up, so I guess that should tell me something!)
This is a very simple recipe. It takes a little time, but after making these tortillas a few times, I’ve decided that the time it takes is worth it. It also has made sense in our family to make several batches of tortillas all at once that I subsequently freeze to use later.
- 6 c. bread flour
- 2 c. warm water
- 1/2 t. baking powder
- 2 t. salt
- 1/2 c. olive oil
Measure the liquid ingredients into a large mixing bowl. Add the baking powder and salt. Knead in the flour gradually. Knead the dough until is is smooth and elastic (about 5 minutes if you’re using a mixer and about 7 minutes if you’re kneading by hand.) Let the dough stand for 10 minutes.
Divide the dough into 16-20 balls. Let those stand for another 10 minutes.
Roll each ball out flat with a rolling pin to form an approximately 10″ circle. They should be quite thin. If you have a tortilla press, that will work well too. Just adjust the size of the dough balls to fit your press.
Heat up a heavy, flat-bottomed skillet. Toast the circle of dough for 20-30 seconds on each side. The dough will cook that fast. You’re looking for some light brown spots on each side but NOT for any burning or scorching.
A note about the flour: the original recipe for these tortillas came from my dear friend, Jenny Bryk, and called for whole wheat flour. Since the last Kitchenaid disaster, I haven’t had a grain mill to grind my wheat berries, so my whole wheat flour use has gone way down. Thus, we just substituted bread flour for the whole wheat flour. You can use whole wheat flour if that’s your preference and you’ll end up with lovely whole wheat tortillas.
We’ve been using these flour tortillas to accompany our latest favorite dish, Chile Verde. My husband is putting the finishing touches on that original recipe that will be published soon here at My Sister’s Kitchen. I’ll come back and add a note to this post when that recipe is available.