Cinco de Mayo: How to Make Flour Tortillas
By dawnviola on May 05, 2010
BlogHer Original Post
Homemade flour tortillas offer a tender, flaky and light texture that store-bought could never duplicate. The recipe requires some improvisation based on the number of servings, but contains only four ingredients: flour, olive oil, salt and water.
Allergy Info: Soy-free, dairy-free; contains wheat, gluten
Fancy Equipment: Rolling pin
1 cup all-purpose flour per person
1 tablespoon of olive oil (any kind) per cup of flour
Pinch of salt per cup of flour
Measure 1 cup of flour per person into a large bowl. Add 1 tablespoon of olive oil for every cup of flour. Add enough water to make a dough, beginning with 1/2 cup and adding additional water by the tablespoon until the dough is moistened and pliable. When the dough comes together, knead for 1 minute and allow the dough to rest for 10 minutes.
Pinch off 1" rounds of the dough and roll into a flat 6" round on a well floured surface. Repeat until all of the dough is used. Stack the raw tortillas on top of each other with plenty of flour on the surface of each tortilla to prevent the dough from sticking.
Heat a cast iron or stainless steel skillet or griddle on high (do not use non-stick) and place 1 tortilla (or as many that will easily fit in the skillet) in the dry pan. Cook until the tortilla begins to rise slightly (about 40 seconds) and flip to cook the other side. Cook for another 30 - 40 seconds. Repeat until all of the tortillas have been cooked.
Stack cooked tortillas on a plate and cover with a damp towel to prevent them from drying out before serving. To reheat, place the tortillas in the microwave for 20 seconds with a damp paper towel. Store in an air-tight container for up to 7 days, or wrap and keep in the freezer for 1 month.
Dawn Viola is a food writer, recipe developer, and the voice behind the award-winning food blog, Wicked Good Dinner.
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