Flour Tortillas

Once you try home made flour tortillas there is no going back to store bought!  Not only are they cheaper, but you can control what goes into them and they are so much more delicious!  You can whip up a bunch in about 30 minutes once you get quick at rolling them out.  There are certain tools of the trade that I've found helpful to me, most (if not all) of which you should have in your kitchen, too.  So let's get started (and please excuse the horrible picture lighting, I was making these at night).

Ingredients:
4 cups of AP flour
3 tbsp vegetable or canola oil (DO NOT use olive oil!  You may be able to sub melted butter in but I haven't tried it)
1 tbsp baking powder
1 1/2 tsp salt
1 1/2 to 2 cups of water, depending on consistency

Directions:
Dump your flour into a large bowl.  Add the rest of the ingredients except for the water.  Stir together (there will be a few lumps because of the oil and the ingredients will not be fully combined yet).  Dump in 1 cup of water.  Stir.  Dough will be extremely sticky and likely not fully combined yet.  Continue to add small amounts of water from the second cup of water into the dough until all the flour is mostly combined.  At this point you will want to switch to hand mixing/kneading.  Mix/knead until all the flour is combined.  Dough will be slightly sticky but you don't want tons sticking to your hand or the bowl.  If this is the case, add more flour until the consistency is right.  It should look like this:

Cover with a paper towel or kitchen towel for 20 minutes and let rest.

I have found that rolling them out on my silicone baking sheet is easiest for me but you can just use the counter if you don't have one.  You will also need some extra flour and a rolling pin.

Pinch off a good sized amount of dough (heaping tablespoon) and roll it into a ball.  The size doesn't have to be exact and will depend on the size you want your tortillas.

Sprinkle some flour on the ball and some on your silicone sheet or counter.

First roll the dough one way...

Then pick it up and rotate it until it looks like this:

Sprinkle with some more flour and roll the other way.  Keep rolling, rotating, and flipping over until your dough is thin.  I wouldn't recommend wasting time to try to make your tortillas perfectly round like they do in the store - I have made hundreds of these and I don't think I have ever had one be perfectly round.  

Once the dough is as thin as you want it you will want to toss it in a preheated (over medium heat) frying pan that has not been greased.  Just a plain ol' nonstick pan will do.

After about 20-30 seconds check it and it should have browned lightly.  Flip over for another 20 seconds or so and your tortilla should be done.  Transfer to a plate and repeat (and I dare you to try not to eat that first one right away... yum).

So delicious!  These keep well in the refrigerator for up to a week.