We lived in Mexico for a couple years when I was a child. One memory I have is of watching women in the village make towering stacks of soft flour tortillas every morning. The tortillas were wrapped in soft cloths to be used at meals throughout the day.
Homemade flour tortillas are one of the most versatile foods to make and eat. You don’t need special ingredients or cooking gadgets to make them. They can be kept on the counter, wrapped for the afternoon, stored in the refrigerator or even frozen without changing their taste.
We eat our flour tortillas with whatever we have on hand: a sprinkle of cheddar cheese, scrambled eggs, beans and rice, ground beef, chicken, or roasted veggies. We find homemade tortillas, which lack the unnecessary preservatives and filler that store bought contain — to be far more filling and superior tasting.
- 1/4 cup canola oil
- 1 cups warm water
- 3 - 4 cups all purpose flour
- 1/2 teaspoon salt
- Dissolve salt in water in a large mixing bowl.
- Add oil.
- Gradually stir in flour a cup at a time until dough is formed. It may help to break dough into smaller sections and use your hands to knead in additional flour until dough reaches a workable consistency and is not sticky. Cover bowl with a cloth to keep dough from drying out.
- Take around 1/4 cup of dough out at a time. Roll into a ball and place on lightly floured surface. Use a rolling pin to flatten to around 1/8 inch thick.
- Heat up frying pan, skillet or griddle to medium-high. The first couple of tortillas may take a little longer to cook as the pan heats up. (I use two pans so I can cook two tortillas at a time.) Place tortilla in center of ungreased pan.
- Cook for 1 1/2 minutes, flip over and cook for a minute on the other side. They should stay soft and flexible. As they are done, stack them on a plate, and cover with a clean cloth or foil to keep warm. Makes approximately 12 tortillas.
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