One day not that long ago I realized I had run out of tortillas! That is a major issue in my house. We use them all the time for wraps, quesadillas, fajitas…
You pulse together 3 cups of flour, 2 tsp baking powder and 1 heaping tsp salt. Then you add either 5 tbsp shortening or lard. Hmm… That is not super healthy. I chose shortening but I was not happy about it.
Pulse until the mixture is uniformly crumbly.
Add 3/4 cup warm water until the dry ingredients form a ball.
Well not quite a ball but you will see that there is no loose flour on the bottom and the mixture is sticking together. I had to add extra warm water to make this happen. So dry here!
From here you are supposed to divide the dough into 2 oz balls but I decided to cut the dough in half, wrap up one piece and put it in the freezer for later. This recipe makes a dozen tortillas and I did not need that many. See the layering happening already? So cool!
I actually brought out the scale and measured these 2 oz balls of dough while I heated up a saute pan over medium high heat.
This was the hard part, rolling out the dough. The recipe does not specify how thin or wide the tortillas are supposed to be. I hate not knowing for sure if I am making a recipe correctly. I need guidance people!
Knowing they would thicken a little on the heat, I rolled them as thinly as I could. They ended up being approximately 6″ wide and very, very thin. Thinner than 1/8″ for sure.
I sauteed them in a dry pan over medium high heat for a minute per side. You could cook them for less time but I was rolling out the dough as I was cooking it. I cooked them until they bubbled and browned.
These were fantastic! Soft, chewy and delicious but… They were not that much better than store-bought. I was shocked! And the store-bought ones we get make theirs with canola so it is a little healthier than this version.
If I make these again, I am going to hold the shortening and add the canola. It is a tough call though. They are a bit of work to make but a package of tortillas costs around $4 these days. Hmm… I guess we will just have to see how good they taste with the canola before I decide if I will be making these on a regular basis.
Making these got me thinking about making my own corn tortillas. They are supposed to be super tasty and healthier. Maybe one day I will buy a tortilla press and give those a shot. Is that something you would like to see?