I made tacos & bought tortillas the other day. & of course i always make too much ground beef, so i'm left with no tortillas... so i decided (in my inebriated state at 3am) that i would make tortillas from scratch!!
super simple
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons of canola
1 teaspoon salt
¾ cup of lukewarm water or milk
Directions:
Sift together the baking powder, flour, and salt into a large mixing bowl. Pour the oil into the dry ingredients, mixing with your hands to combine. Add the milk or water, working that into the dough until you have a sticky ball.
Dust a pastry board or counter lightly with flour, and knead the dough for at least 1 minute. The mixture should be firm and no longer sticky.
Place in a bowl and cover with a damp towel. Let the dough rest for 15 minutes. Divide the dough into 6 to 8 balls, and cover again with the damp cloth. Let the dough rest for 15-30 minutes this time.
Lightly dust a pastry board or counter with flour, and roll out each ball in a circle, about 1/4 inch thick. A tortilla roller (looks like a short piece of a broomstick) works best for these, but a small rolling pin will work.
Heat a heavy skillet or griddle on high heat for 5 minutes. Cook the tortillas for 30 seconds on each side, or until the dough looks slightly wrinkled and a few brown spots appear on both surfaces.
1 ½ teaspoons baking powder
1 ½ teaspoons of canola
1 teaspoon salt
¾ cup of lukewarm water or milk
Directions:
Sift together the baking powder, flour, and salt into a large mixing bowl. Pour the oil into the dry ingredients, mixing with your hands to combine. Add the milk or water, working that into the dough until you have a sticky ball.
Dust a pastry board or counter lightly with flour, and knead the dough for at least 1 minute. The mixture should be firm and no longer sticky.
Place in a bowl and cover with a damp towel. Let the dough rest for 15 minutes. Divide the dough into 6 to 8 balls, and cover again with the damp cloth. Let the dough rest for 15-30 minutes this time.
Lightly dust a pastry board or counter with flour, and roll out each ball in a circle, about 1/4 inch thick. A tortilla roller (looks like a short piece of a broomstick) works best for these, but a small rolling pin will work.
Heat a heavy skillet or griddle on high heat for 5 minutes. Cook the tortillas for 30 seconds on each side, or until the dough looks slightly wrinkled and a few brown spots appear on both surfaces.