Best ever homemade flour tortillas

When life’s busyness becomes overwhelming it’s great to have quick, easy options for meals. I’m a fan of eggs and toast as a quick-fix meal, but sometimes that doesn’t cut it. Cue the tortilla. A great alternative to bread, it can be used to hold a variety of fillings as a burrito, quesadilla, taco, fajita, or enchilada. Swap the folding technique and it’s a new meal. Once you’ve chosen the folding method, it’s time to select the bulk of the meal. Will you kick it breakfast style and fill it with eggs, cheese, salsa and avocado; or make it a bit sweeter with peanut butter, honey, banana and cinnamon quesadilla; or keep it traditional with a rice, bean, vegetable and meat burrito? Whatever route you choose, the tortilla itself is the most important.

My sister sent this recipe to me. It’s quick and easy, which she can attest to as she has a new baby and was able to whip these suckers up for dinner. It’s important to continually flour the surface of the counters and rolling pin, and be sure to roll the tortillas out thin. They are more pliable the thinner they are. This recipe makes 16 tortillas, and keep really well in the freezer. Follow the note at the bottom of the recipe on the best way to reheat the tortillas. Now that I’ve made these, I don’t want to buy tortillas from the store anymore. They’re just so much better fresh.

Best ever homemade flour tortillas

Yields: 16 tortillas

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Ingredients:

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup vegetable oil
• 1 cup warm water

Directions:

1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined.
2. Add oil and water with mixer running at a medium speed. Mix for one minute, stopping several times to scrape the sides of the bowl. After about a minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for another minute or until dough is smooth.
3. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions.
4. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour.
5. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
6. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
7. When pan is very hot, place one dough circle into pan and allow to cook about one minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few small bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale, golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag until all tortillas are cooked. This will keep them soft and pliable.
8. Wipe out the pan between tortillas if flour has started to accumulate.
9. Serve warm or allow to cool for later use.

Note:  When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered, for 15-25 seconds (start with 15), or until warm. Cover to hold heat while serving.

The tortillas will keep well stored in an airtight container or zippered bag at room temperature for 24 hours or can be frozen for longer storage. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.