I know I was supposed to talk to you about roasted garlic today but my oven’s been on the fritz the last couple of days. Sorry:(
To make it up to you, I’m going to tell you how to make your very own flour tortillas. Yes, I know you already have the store-bought ones. I do know they’re really good. Yup, and they’re pretty cheap too. Please just listen, ok? I don’t make my own tortillas to save money (even though that’s a nice plus). I make them for several reasons:
a) They are ridiculously easy.
b) I know exactly what goes in them (no preservatives or weird ingredients).
c) It’s really nice not to have to trek to the store every time I need them for spontaneous- fajita-night.
We’ll talk about spontaneous-fajita-night later.
Just try them, ok? And if you don’t get addicted to making (and eating) them after that first soft, warm, chewy bite I’ll eat the rest for you and you never have to make another tortilla again.
2 cups flour
3/4 tspn salt
1 ¼ Tblspn vegetable oil
¾ cup hot water
1/2 tspn baking powder
First, mix your dry ingredients and add the oil to the hot water.
Add the water slowly while using a wooden spoon (or your hand- I don’t like to get messy too early) to bring the dough together.
Get in there and knead the dough for a couple of minutes until it forms a pliable (but not sticky) ball.
Start forming even sized balls of dough. I made “mini” tortillas here so I formed tennis ball sized pieces. I suggest you make bigger ones because mine turned out too small to wrap properly.
Cover your little balls of dough with a warm towel or plastic wrap sp they don’t dry out
Grab a rolling pin and roll out your first ball of dough. Do your best to form a perfect circle. Fail, then make do with amoeba shaped discs.
Make your tortilla as thin as possible. It should look almost translucent.
Heat up a non stick pan (don’t add oil or anything) on medium heat. Carefully lay your tortilla flat and let it heat up for 30 seconds. As soon as you see big bubbles on the surface (like in the first picture which I realize now is not clear at all-so imagine with me here) flip it over to the other side. You might get those nice brown spots and you might not. So 30 seconds on each side is long enough, don’t wait for the brown spots to appear!
Stack them one over the other and cover with a towel or aluminium foil until it’s time to eat them. Now listen, you MUST eat one fresh off the skillet. Eat a plain one, then eat another one filled with grilled beef/chicken/shrimp.
Remember, if you don’t like that first one I’m here to get the rest off your hands.