We blow through A LOT of tortillas in this house. Flour, whole wheat, corn – we love them all! I’ve heard stories of how much better fresh tortillas are, versus the ones you buy pre-packaged in the store. Big surprise there, right? Unfortunately, we don’t live anywhere in the vicinity of one of those big, fancy-pants grocery stores that sell tortillas made in house. I have found one brand that I adore, but it’s only available at our local restaurant supply store. However, they are HUGE. Like 14″ tortillas. Great for burritos, for everything else – not so much. Leave it to my homegirl Annie, to provide the inspiration to try my hand making them at home.
They turned out wonderful! The dough was a breeze to bring together in the food processor, and a dream to work with when rolling out. My rolling skills aren’t the best, so I was nervous about rolling something as thin as a tortilla. I had no problem whatsoever. Also, they were quick to make! From start to finish, it was about 40 minutes. Super easy! Next time I’ll probably do a double batch, and freeze half to have on hand. They are heartier, yet fluffier than the ones you buy at the mega mart. Not to mention the fact that they actually taste like something. They’re wonderful. Make these!
Flour TortillasYields 12 (8-inch) tortillas
3 cups all-purpose flour
2 tsp baking powder
1 heaping tsp salt
5 tablespoons shortening, lard, or softened butter
3/4 – 1 cup warm water
Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade. Add the fat and process until the mixture is uniformly crumbly.
With the food processor on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more).
Let the dough knead for ~30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands.)
Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions (I weighed mine out to 2 oz each). Cover with a kitchen towel and let rest for 10 minutes.
Heat a large, dry frying pan over medium high heat. With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin. Lay tortilla flat in the heated pan and cook on each side for ~20 seconds, until the bubbled areas brown. Keep covered with a kitchen towel to keep warm and pliable. Serve warm.