Several months ago, I attempted to make my own tortillas. I figured that since I’ve gotten the hang of homemade roti (Indian/Pakistani unleavened flatbread), that tortillas shouldn’t be too difficult. The verdict? Even easier!
These tortillas are so wonderful! They’re soft yet pliable (meaning you can go hard with piling up those tacos to your heart’s content), and so quick and easy to make! I don’t see myself going back to store bought tortillas, and I’m sure you won’t go back either 😉
(Recipe courtesy of Annie’s Eats.)
Yield: 12 to 15 Tortillas
- 3 cups all-purpose flour
- 5 tablespoons unsalted butter, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ – 1 cup water
In the bowl of a food processor, combine all-purpose flour, butter, baking powder, and salt. Pulse until crumbly, about 5 seconds. With the machine running, slowly add the water until a cohesive ball of dough is formed. Knead for 30 seconds more, until the dough is tacky. Add a bit more flour if the dough is too sticky.
Transfer dough to a surface lightly dusted with flour. Divide into 12 to 15 balls, cover, and allow them to rest for 10 minutes.
Heat a large skillet (or fry pan) over medium-high heat. Working with one ball of dough at a time, lightly dust with flour and roll into a large and thin circle, approximately 8 inches in diameter. Carefully transfer the tortilla to the heated skillet and cook for 20 to 30 seconds, until small bubbles form on the surface and lightly browned. Flip and cook for an additional 10 to 20 seconds. Do not overcook, as this will result in stiff tortillas.
Use as needed, or store in an airtight bag in the refrigerator or freezer.