A couple of weeks ago I decided that it was high time I figured out how to make my own flour tortillas. I had recently watched 10 minute Cooking School: Sin City Breakfast Tacos by Robert Rodriguez, and was amazed at how simple the recipe was. Why it didn't dawn on me earlier that it was a simple recipe I'll never know.
It turns out that tortillas are just as simple to make as Rodriguez says in his video. However, it's a very organic process making them; I put in slightly wrong amounts of salt and baking powder, and didn't think to put the butter in until the end, and they turned out great. To save you the time of watching the video, here's the basic recipe:
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/4 cup butter (or lard)
3/4 cup warm water
- Crumble the butter into the flour/salt/baking powder
- Mix until it's "not too sticky and not too dry"
- Knead for a couple minutes until it's smooth
- Break it up into golf-ball sized balls
- Let sit covered with a damp towel for 10 minutes
- Flatten the ball into a disc, then roll it out into a tortilla shape. Don't worry about it being perfectly round.
- In a non-stick pan, on medium-high, and place each tortilla into the pan, flip after 8-10 seconds. Let cook for about a minute and it will start bubbling. It should start getting puffy. Flip and cook again for another 30 seconds or so. You want these to get some browning going on, but you don't want to burn them
These are fantastically tasty, especially if eaten while still warm. K and I downed a dozen of these with some tzatziki and a chicken-pepper dish I made along with it.