Home-made Flour Tortilla

 


Once you try these tortillas, you won't buy from the store again!
They are easy to make, and you can eat them on their own when hot (I usually melt some cheese).

Ready to give it a try?

INGREDIENTS (18 TORTILLAS)
1 lb. all purpose flour
1 tbsp salt
1 tbsp baking powder
2 1/2 oz melted unsalted butter
1 to 1 1/4 cup warm filtered water

STEPS:
1. Combine the flour, salt and baking powder and beat on slow speed for 30 seconds. (I use KitchenAid stand mixer; paddle attachment)
2. Gradually add the melted butter and and beat until the mixture is a course meal
3. Change with the dough hook and add the water slowly until the dough comes together (2-3 minutes on low speed) Increase the speed to minimum and continue mixing until the dough becomes very soft, shiny, and elastic (you may need to add more water)
4. Remove the dough and cover it with plastic wrap and let it rest at room temperature for 30-45 min.
5. Portion the dough roughly in the size of golf balls. Place them in a parchment lined baking sheet and let them rest at room temperature for 20 min.
6. Working on a smooth and flour-dusted surface, roll out the balls until they are between 1/8 and 1/4 inch thick. Separate the tortillas with parchment paper.
7. Warm a cast iron skillet over medium- high heat. Gently place the tortilla, it should buff up (as shown in the photo). Don't puncture it. Cook 20-30 seconds per side, until lightly golden on some spots. Place in a plastic resealable bag so it continues to steam.

I took this recipes from "Tacos and Tequila" Cook book

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