This post has been a long time coming. Lots of people have asked me to share my tortilla recipe and I've only just now gotten to it. So here it is!
Making your own flour tortillas is easy and well worth the effort! There are few things better than soft warm tortillas fresh off the skillet. A fresh tortilla can make a regular burrito taste pretty extraordinary and you'll seriously impress your friends when you have them over for Mexican night.
Don't worry about rolling them out perfectly round, they'll just have that homemade feel. ;)
They don't have any preservatives so they don't last long. Eat em up or freeze em!
Flour Tortillas
3 cups flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening (you can substitute olive oil but I prefer shortening)
about 1 1/4 cups warm water (you may not need all of it)
-Mix dry ingredients in a large bowl.
-Add shortening and use a fork or pastry cutter to cut in the shortening. The mixture should be crumbly.
-Add warm water a little at a time until the dough is soft. Knead for a few minutes until smooth and elastic, then let it rest for 10 minutes.
-Roll out 12 tortillas and cook in an iron skillet or frying pan (note: you do not NEED an iron skillet. A frying pan works just as fine) over medium-low heat about 30 seconds on each side. You should see some bubbles start to form and that's when you should flip it.
-When the tortillas are finished cooking they should have those classic brown spots speckling them.
TIPS: Dust the balls of dough with lots of flour to keep them from sticking when you're rolling them out. This helps create more rounded tortillas.
Keep them warm after you cook them by lining a large bowl with a tea towel and covering them up.
xoxo
Talia Christine
oh, yummm, thank you!
ReplyDeletewe don't have a pan like that, and i guess that'll kinda make a difference?? might have to have a bit of a look around for one... :)
No, it doesn't really make a difference! I used a regular frying pan for years before I got an iron skillet.
DeleteOh, I have to try! I could live on flatbreads - tortillas, roti, chapatti, paratha, pita, naan, Lebanese bread... so good!
ReplyDeleteI didn't realise it was so simple! I am so adding them to the menu this week! A couple of questions: Same as Dee - do you think cooking them in a normal frying pan would make a difference? And: when I make short pastry I use my food processor to cut in the butter (because I hate getting butter and flour all over my hands and under my nails!), do you think it could work with this recipe? (With the flour and vegetable shortening, I mean.) Thanks for sharing! Also, please can you have us over for Mexican night again?! :)
ReplyDeleteHey Jess! I'll try and answer your questions:
Delete1) A normal frying pan works just as fine! You definitely don't need an iron skillet. I've used this recipe for years and I've only acquired an iron skillet recently. There's no big difference in using an iron skillet. It just looks cool ;)
2) Using a food processor to cut in the shortening is brilliant!! BRILLIANT! I wish I had thought of this a long time ago.
3) YES! Next week maybe? Seriously. I'm keen.
xoxox
Oh yum your tortillas look delish! I'll have to try your recipe out- I always thought you had to have some elusive corn flour to make them with!
ReplyDeleteI just made these! Planning on using them in some enchiladas tonight. Thanks for the recipe! :)
ReplyDeleteYES!!!!!!!!! i'm SO making these!!
ReplyDeleteOkay so we are making these in our pizza oven TODAY. Whoop whoop!
ReplyDeleteSo I've just cooked these...yum! Is the trick to having them malleable not cooking too long? Or rolling really thin? Off to make chicken filling to go in them!
ReplyDeleteYes, exactly! So both, actually. Rolling them thin and keeping an eye on the cooking time.
ReplyDeleteHi Talia, We want to make our own tortillas tonight and I vaguely recalled seeing something on your blog, so came for a look. Delighted to find this recipe and so looking forward to dinner! Hope things are well with you. Cx
ReplyDelete