Homemade tortillas. Sounds like a lot of work, right? A gazillion ingredients, time, and -if you’re afraid of working with dough like me- messy.
Wrong. So wrong.
I didn’t take any photos during because I was unsure of how they would turn out (again, dough and I tend not to get along!). It probably took me 30 minutes start to finish to make a small batch of 6 flour tortillas, including rest time. Was it messy? Absolutely, but clean cooking/baking has never been my strong suit. I thought they were a little bland on their own; Mark thought they were perfect… It didn’t matter since I served them drowned in enchilada sauce and cheese anyway! If you like your tortillas perfectly round and uniform, this isn’t the project for you. I just love knowing these are fresh and not full of preservatives. They’ll keep in the fridge for a week after cooking. Give them a try next time you’re craving Mexican!
- 2 cups flour (I used all-purpose, but you could easily healthy these up by using whole grain), plus more for rolling out
- 1/2 tsp salt
- 3/4 cup water
- 3 tablespoons olive oil
In a large bowl, combine the flour and salt. Add the water and oil, stirring just until combined. Roll dough onto a well floured surface and knead 10-12 times, or just enough to form a smooth dough ball. Cover and let rest for 10 minutes. Pinch into 6 even portions (the recipe I used said 8, but I felt like they would have been too small). On a lightly floured service, roll each dough ball out into a 7-8 inch diameter round. Again, these won’t be perfectly round unless you trim them- up to you. I kind of enjoyed the imperfectness of them! Now spray a medium-large skillet (whatever you have that’ll fit the size of tortillas you’ve made) lightly with cooking spray and heat over medium-high heat. Place a tortilla in the skillet, cooking just until bubbles start to form, then flip and repeat on the other side. Repeat until all tortillas are cooked.
Voila! You’ve got chewy, homemade receptacles for tacos, burritos, enchiladas… Whatever your heart desires! Perfect with an icy cold margarita. Just sayin.
Recipe from Taste of Home.