I know you can go to almost any store and buy a package of tortillas but just make some yourself once and you will be hooked. These aren’t hard to make either and I am giving you a recipe for a small batch but if you get ambitious then double or triple it and have some for later too. This recipe will make around eight tortillas. I say around eight because mine are never perfectly round or all the same size so you may end up with more or less but they will taste really good. I always prefer something taste really good than look perfect. You will need:

2 cups flour

1 ½ teaspoons baking powder

1 teaspoon salt

2 tablespoons oil

¾ cup plus 3 tablespoons of water

Mix the dry ingredients together and then add your wet. It should be a sticky dough so if it isn’t then add a little more water until it is. Knead it on a floured board until smooth then divide the dough into eight balls. Cover the dough balls with a damp towel or some plastic wrap and let rest for 20 minutes.

Roll each ball out using flour to keep it from sticking. I roll all mine out at once and dust with flour to keep them from sticking together. This way I am not running from the stove to the counter the whole time.

Once they are rolled out you need to cook them. If you don’t own a cast iron pan of some sort…well I guess go out and get one. You really should own at least one cast iron pan because they hold heat, get hotter, can go into the oven, can go on a campfire, and if well seasoned are nonstick too. Anyhow heat your cast iron pan or griddle on medium and cook each tortilla. Once bubbles form on the top flip the tortilla over and cook on the other side until browned.

After the first few you will get the hang of it and it will go fast. If you can stay away from the butter and honey…yum…then you can throw some cheese, or chicken, or beef, or beans on there. Or a breakfast burrito…possibilities are endless. Enjoy!

3 Comments Add yours

  1. Aunt Cindy in Texas says:

    Spread some butter on them while hot & sprinkle with cinnamon & sugar & they will be gone in 5 minutes & you’ll have to make more.

  2. jasonhamzy says:

    Thanks for this recipe! Growing up, my mom made the best tortillas, but can’t (or won’t) tell me how she did it. I’ve been looking for a simple tort recipe for a while now. I’ll be trying this soon. BTW, I have a friend who makes an unleavened chapati that is pretty good, but requires a well practiced technique. I prefer fluffy, though.

    1. raisingwerewolves says:

      You are welcome. This is the best I have tried. All the recipes without some kind of leavening end up hard.

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