RECIPE BY MARGOT WISE
YIELD 8x 8-inch tortillas
INGREDIENTS
- 2 cups Ground Up All Purpose Flour (try other types too!)
- ½ tsp salt
- ½ tsp baking powder
- ¼ cup vegetable oil (you could also use butter, lard, or another oil)
- ¾ cup hot water
INSTRUCTIONS
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In a stand mixer with a dough hook blend the dry ingredients until combined. You can also do this in a food processor or stir it by hand in a large bowl.
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In a measuring cup with a spout, add the hot water to the oil and give it a quick stir.
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Add the oil/water mixture to the flour in a steady stream with the mixer running on low.
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Turn up the mixer speed to medium and let the dough come together into a ball. Keep it running another minute to knead the dough.
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On a well floured surface, divide the dough into 8 equal pieces (or 6 if you want bigger restaurant sized tortillas - just make sure you have a big enough skillet!), and roll them into balls.
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Cover the balls with a tea towel and let the dough rest for 15 minutes.
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Roll out each ball with a rolling pin, dusting with extra flour as necessary, until it is very thin and about a 7-8 inch circle
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Get a well-seasoned cast iron skillet or a non stick skillet hot on medium heat. Do not add any grease to the skillet - these won’t stick.
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Place a tortilla on the hot skillet (dust off any excess flour first as too much extra flour will burn). Once you see bubbles form (after about a minute), flip the tortilla and cook the other side for about 30 seconds. Repeat with remaining tortillas.
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Wrap the warm tortillas in a tea towel to keep them warm. These are best enjoyed warm but can be stored for up to a couple days in a ziplock bag in the refrigerator. Reheat on the skillet for best burrito-style wrapping results.
