This week I'm finally going to share with you the recipes for (most of) the stuff I made for Michael's birthday!
This week is all about these tortillas, because I used them to make the coming two recipes.
Turns out-homemade tortillas? SO EASY.
The hardest part is rolling the tortillas into circles (*sob* I can't make pretty things!)
I'm sort of obsessed with how great they made the apartment smell.
And all the stuff I can maybe make with them.
Ohhh the possibilities.
Homemade Flour Tortillas
Makes 12 (8 in.) tortillas
- 3+ cups all purpose flour (you can also add in some whole wheat flour-I've used 50/50 and it worked great)
- 2 tsp. baking powder
- 1 heaping tsp. salt
- 5 tbsp. unsalted butter, softened
- 3/4-1 cup water
- Using the dough blade in a food processor, pulse flour, baking powder, salt, and butter until crumbly (just a few seconds). Scrape down the sides as needed. If you don't have a food processor, you can use a pastry cutter to work the butter into the other ingredients instead.
- With the processor running, add water in a steady stream until the dough forms a cohesive ball.
- Process for 30 more seconds until the dough is tacky. If it is too sticky add more flour until it is a workable consistency (I had to use a lot of flour)
- Transfer the dough to a floured surface and divide into 12 equal pieces (use a kitchen scale to ensure uniform size). Cover with a towel and rest for 10 minutes.
- Heat a large skillet over medium heat.
- One ball at a time (keep the rest covered), pat the dough into a disc. Lightly dust with flour and roll into a very thin circle, 8 in. in diameter (I suck at making circles apparently). Carefully transfer to the heated skillet and cook until bubbles form and they are lightly brown on each side. Repeat with all the dough balls. Adjust skillet's temperature as necessary. Don't overcook.
- Store in an airtight bag in the refrigerator for up to 1 week or freeze for later use.
(Oh yeah and there's like a hurricane happening and stuff so...cross your fingers all is well!)