16 tortillas
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup canola oil
- 1 cup hot water
Directions
In a bowl of a stand mixer fitted with the dough hook, combine flour, salt and baking powder. Mix briefly to combine.
With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes , until dough is smooth.
Transfer dough at this point from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions.
Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen bowl and allow to rest for at least 15 minutes and up to an hour.
When ready to cook, warm a large cast-iron or heavy bottomed skillet over medium heat.
Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6″ in diameter.
Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. Flip and cook the other side for about 30 seconds.
Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable and warm).
Serve immediately or allow to cook for later use.
Tortillas can be stored for 2-3 days in the fridge in a plastic zip-top bag. Before using, warp tortillas in a slightly damp paper towel and microwave for 15-30 seconds. Tortillas can also be frozen for 2-3 months; to freeze, separate tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag.
Recipe originally found on Nourish and Fete.
Bye, bye store bought tortillas. These are very easy to make, just slightly time consuming. They do require attention so you don’t accidentally burn them when they are cooking. If your pan is big enough, cook two at a time. I cook these in my cast iron skillet, but they can also cook in a non-stick pan. You can cook these before the rest of your meal so it’s less stressful to time everything correctly.
Nicole Flips for Food 