Have you ever made flour tortillas? If you haven’t, I got the recipe for you. Like most homemade things, flour tortillas are hard to beat. The “lifeless” packed stuff you find in the supermarkets doesn’t even come close to it. There are many ways you can eat flour tortillas, besides burritos of course, it is a flat bread so you can eat them with anything you would with a flat bread. I even eat them with hummus.
Besides the fact that homemade tortillas are way tastier than store-bought, they are not really hard to make. The ingredients you need are most likely in your pantry. You will find a lot of recipes that call for lard, that’s actually pretty common in Latin America, I’ve even seen it done with pork fat, that is what makes the tortillas “tender”. I don’t use lard at all, I find that vegetable oil does the trick just fine but feel free to experiment!
1 lb harina
1 teaspoon baking powder
1 ½ teaspoon salt
¼ cup vegetable oil
1 ¼ cup water
More vegetable oil as needed
Place all the ingredients in the bowl of an electric mixer fitted with the dough hook attachment. Mix on low speed until everything is well combine then increase the speed to medium and mix for 5 minutes. Turn the dough into a lightly floured work space and knead the dough by hand for 5 minutes more. Lightly oil a bowl and place the dough there, cover it and let it rest for 15 minutes. When the dough is ready, divide it into 12 pieces, shape the pieces into rounds. Place a little oil on your hands and coat each piece of dough. Place the dough in an oiled tray, cover it well and let it rest for 1 1/2 hours in a warm place. When ready, heat up a pan (I used a crepe pan but a cast iron pan will work great too) and lightly oil it. Roll out the tortillas on a lightly floured work surface and cook the tortillas for a couple of minutes on each side. Wrap the warm tortillas in a large kitchen towel to keep them soft until ready to eat.