Homemade Flour Tortillas
Servings: Twelve 7-inch tortillas plus twelve 4-inch tortillas | Time: 1 hour 40 minutes
This recipe makes enough tortillas for the Shredded Chicken Tacos with Mole Sauce and to serve alongside the Pork with Sweet Potatoes and Pasilla-Honey Sauce. However, the recipe can be adapted to any size tortilla you might want for other occasions.
Directions
- In large bowl combine flour, baking powder, and salt. Add oil to bowl; mix with fork. Add water slowly; begin to mix with hands until dough comes together. Knead dough on lightly floured surface until moderately soft and elastic, 3 to 4 minutes.
- Wrap dough in plastic wrap. Let stand at room temperature 15 to 20 minutes.
- Separate dough into twelve 2-ounce balls and twelve 1-ounce balls; cover with plastic wrap.
- Heat dry stainless-steel skillet on high heat. Working with one dough ball at a time, roll 2-ounce balls into very-thin, 7-inch circles. Roll 1-ounce balls into very-thin 4-inch circles.
- Place each tortilla onto skillet; cook about 15 seconds or until top is covered with small bubbles. Immediately turn tortilla. Use spatula to apply firm pressure on different areas of tortilla, moving around frequently. Continue cooking 15 to 20 seconds more or until evenly blistered and tortilla begins to puff up. Remove tortilla from skillet. Immediately after cooking, stack cooked tortillas in a flat, shallow container lined with a clean dish towel and wrap in towel. Let cool; immediately place into plastic bag until ready to use. These storage directions while cooling and after cooling keep tortillas from drying out. Store at room temperature up to 3 days or freeze up to 3 months.
Ingredients
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1/4 cup plus 1 1/2 teaspoons canola oil
1 1/2 cups warm water
