“I’m lazy,” you protest. “Why would I want to make my own flour tortillas from scratch?” I hear you. Chill out. It’s true, no one who lives near a good market really needs to make tortillas from scratch—but when you do, the payoff is well worth the smallish amount of effort you’ve expended. Homemade flour tortillas are soft, fresh, and hot; weirdly light and dense at the same time. They’re a fun food to cook with kids (just watch out for that burning hot cast iron skillet). And whenever you have the opportunity to answer a question with, “Oh nothing, just whipping up some homemade tortillas,” you’ll find that people will think you are very incredible.
This easy recipe was given to me by a half-French Jewish statistician. If that’s not practically a license to produce authentic tortillas, I don’t know what is. Bon appetit!
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon table salt
- ¼ cup vegetable or olive oil
- 1 cup warm water
- In a large mixing bowl, mix flour, baking powder, and salt.
- Drizzle in olive oil and stir well. Gradually stir in the water.
- Knead the dough a little bit, just until it holds together.
- Divide dough into 10 balls and refrigerate for at least 10 minutes.
- Using a rolling pin, roll dough balls into flat discs. (Sprinkle a little flour on them if they're sticky.)
- Heat a cast iron pan over medium-high heat and cook tortillas for a few seconds on each side, until texture turns from moist to dry and golden brown spots develop.
Amount Per Serving Calories 150 Total Fat 2g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 206mg Carbohydrates 29g Fiber 1g Sugar 0g Protein 4g