EZ Tortillas
3 cups flour (bread or all purpose)
1 teaspoon salt
1 tablespoon baking powder
1/4 cup canola oil
1. Combine everything in a mixer. You can also mix the ingredients with a spoon in a mixing bowl. After these ingredients are uniformly mixed, gradually add water as the mixing continues until a thick dough is formed. Continue mixing or kneading a few minutes until the dough is shiny and dry to the touch, not sticky.
2. Place a large skillet over medium heat. A nonstick skillet works best, but be careful not to overheat the empty skillet (over 450 degrees F) or the coating will be ruined.
3. Roll the dough onto a floured breadboard and separate into twelve balls. Use a floured rolling pin to roll a ball into a 12" circle, turning a few times on the floured surface while rolling. The tortilla should have a very light coating of flour, just enough to prevent it from sticking.
4. Place the tortilla in the skillet and start rolling out another. Turn each tortilla once as it cooks. Total cooking time should be about two minutes, which is just enough time to roll out the next tortilla. The tortillas should be pliable, not crispy.
5. Stack cooked tortillas on a plate. Tortillas can be prepared ahead of time and kept warm by inverting another plate over the stack of tortillas and placing them in a warm oven.
SO HOW'D IT GO?
Although it did take me twice as long as it should've of, it was absolutely worth it. Amazing recipe! It really does make a difference if you roll it out and if you don't hehe I had to learn that the hard way!
These are the best tortillas I ever made. My son and husband love them. The key is to roll out the ball as thin as you can cause when it cooks the tortilla fluffs up a bit. Also I roll one out at a time. While one is cooking I roll the next one. I make these for my family at least once a week.
Took quite a bit of work to roll out the dough, and I only did four. I prepared them all before cooking. I used coconut oil instead of canola oil, since I'm used to cutting in shortening. The cooking times worked just fine for me, and they turned out delicious!
Turned out great! i think that next time i am going to add garlic or jalapenos to add some flavor to it. I also might have cooked them too long?!?
I don't need to change this recipe a bit. It's simple, easy, and fantastic. No tortilla on a grocery shelf can compare! Thanks!
Simple & perfect. I used whole wheat flour and grapeseed oil as someone had suggested, and they were great! Definitely make sure to roll these out very thin (of course, you'll figure it out after the first one cooks).
These are good! Instead of cooking them in a skillet, I baked them at 400 degrees F for about 10 min or so (flipping over half way through). My plan is to use them for my lunch sandwiches this week. I hope they stay good through the week.
I thought these were ok..I didn't roll mine out enough, I guess..they were thick and a little doughy. : /
These tortilla's came out very nice. I followed the instructions carefully, but I did add some garlic pepper, i love garlic. And instead of using a skillet, I used a cast iron grill pan which added some nice dark grill lines to the tortillas.
They were pliable, and not crunchy and hard like I had expected. I also used White whole wheat flour instead of white flour and I rolled the tortillas very thin.
From the initial balls of dough I was able to roll out 16 smaller balls yielding 16 tortillas, it was nice to have some leftover for a few days.
Thank you for the recipe, I'll be sure to make these again.
These turned out great. I used whole wheat pastry flour and extra virgin olive oil, and they were absolutely delicious. I halved the recipe and used half a cup of warm/hot water. Then I had to add some flour to make the dough not sticky, so the total amount of flour was probably 1 7/8 cup. I then split the dough into 10 pieces and used a 6.5 inch tortilla press and cooked them for just under a minute on each side. These were awesome. Thank you!
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