Homemade Tortillas

These are YUMMY! Now, don't let the long list of instructions scare you away. It really isn't that hard or time consuming, they're just really detailed instructions! :) It's really fun to do this with kids...even to the point of letting them use cookie cutters, or kid-safe knives to cut out shapes for their tortillas. And, it's really yummy! (OR, you could just get some masa harina from the store, add some water, and there's some tortillas for you, too...depends on if you want flour or corn tortillas.) I haven't tried these with all wheat (I know, you're all gasping and fainting), but intend to soon! I'll update with the results!

Homemade Flour Tortillas

2 cups of white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. oil
3/4 cup warm water

(This is a fun recipe to let young children help with…)

1. Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

2. Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.
The dough will be sticky.

Kneading The Dough

3. Lightly flour a flat surface (like the table) and knead the dough.
**Kneading is done by pushing the dough with the heals and palms of both hands down onto the board. Fold the dough back onto itself, give a quarter turn and push again with the palms and heels of your hands. (Just like kneading bread by hand!) Just repeat the process of pressing, folding and turning for about 4 or 5 minutes. Add a little bit of flour when the dough gets sticky. If the dough sticks to the cutting board while kneading, scrape up the dough and dust the board with a little flour and continue kneading. Eventually the stickiness will go away and you will have a nice smooth dough.**

4. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.

5. Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape. Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.

6. Let the dough rest again for 10 minutes.

Rolling The Tortillas

7. Preheat a skillet or cast iron pan on medium high heat.

8. Lightly dust your table with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

Cooking The Tortillas

9. Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.

**Don't over cook it as you want the tortilla to be nice and soft.**

Keep your tortillas warm by covering them in a towel on a plate.

Storing Tortillas

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.

I don't recommend microwaving them as this tends to toughen them.