Homemade Tortillas

I never imagined that making homemade tortillas would be so easy.  We have not used store bought tortillas in months now.  The first recipe I tried produced dry pita-like tortillas, but Diana’s recipe turned out to be just what I was looking for – thin, soft and flexible. 

Be careful when adding the water in this recipe.  You may not need the same amount every time — maybe it has something to do with the weather?  I also recommend rolling out the next tortilla while the previous one is cooking.  I tried the assembly line thing where I rolled them all out and then cooked them all with disastrous results.  The heat in the kitchen made them too warm and sticky and they were very difficult to handle.

Homemade Tortillas

2 c flour (optional: sub 1/2 c of whole wheat flour)
1 1/2 tsp baking powder
1 tsp salt
2 tsp olive oil
about 3/4 c warm water

1) Mix together all dry ingredients.
2) Add olive oil and some of the water; mix.
3) Continue adding water until the dough comes together but is still a bit sticky.
4) Knead for about 1 minute on a floured surface.
5) Divide the dough into 10 balls.
6) Roll out the first ball; try to get the dough as thin and circular as possible.
7) Cook in a hot skillet for 30-45 seconds on each side.
8) Repeat with the remaining dough balls.

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