You will never want to eat store-bought tortillas again. These are delicious and easy to make. You may expect that when rolling the dough out so thin that you would have sticking, breakage, etc. NOPE! They handle like a dream. These tortillas are flexible enough to roll, even when packed full of goodness. Serve them filled with your best breakfast fare, fill and roll with lunch meats and cheeses (kids love this), fill, roll, and slice for great party appetizers, use them as a pizza crust, fill them for burritos for dinner. The sky is the limit.
3 cups AP unbleached flour
1 tsp salt
1 tsp baking powder
½ tsp garlic powder
1/3 cup vegetable oil
1 cup warm water
In your stand mixer, combine flour, salt, baking powder and garlic powder. I just give it a few quick whips with my whisk. With mixer on low speed and dough hook attached, begin adding the water and oil slowly. The dough will begin to form a ball. If the ball doesn’t appear, likely the dough is too wet. Add a few tablespoons more flour. The dough should be just like bread dough, not too sticky, and not too dry. After the ball forms, mix at low/medium speed for a minute or two, scraping the bowl a couple of times.
Drop about half a cup of flour on your work surface off to the side. Grab a few pinches and wipe it into your work surface. You will also want to flour your rolling pin. Leave the extra flour off to the side, because you will need to grab some here and there.
Divide the dough into 10 equal portions, roll them into balls and let them rest for fifteen minutes. If when you begin to roll them, the dough keeps pulling back, let that tortilla sit and move on to another one. After about five minutes, the gluten will have relaxed and it will roll fine. Don’t worry about rolling them picture perfect. This is not a factory where they form them exactly the same. Make them as round as possible and don’t worry about it. You are going to be working fast now, roll one, throw it in the pan, flip it, and move on.
After you have two or three ready, drop one onto a preheated cast iron skillet set at medium/high heat. After about a minute, bubbles will begin forming. Flip it with tongs and cook the other side for 30-45 seconds. If they are taking too long, raise the heat a smidge. If they cook too fast, turn it down a bit. Don’t brown them too much because you want them to be flexible.
Lay the finished shells on a platter. Store in a plastic bag and they’ll keep fine for a few days. Guess what? You can freeze them! Oh yeah. Make once and have a spare set in the freezer.
That’s it! You just made homemade flour tortillas!!!
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By Tika for CHEW WANNA EAT? © 2015