When I was confronted with the tortilla challenge, I asked myself - Should I really bother making corn tortillas? I'm not going to eat them. I've eaten in some pretty good Mexican restaurants in the city and I don't even like their tortillas. I would also never buy them from the store to begin with.
I am a flour tortilla girl all the way! And I really enjoyed making these this week. The total amount of time I spent on the recipe was an hour. Those sixty minutes include all the required resting time for the dough, shaping and grilling! You can have a Mexican party on the table in no time flat.
These homemade tortillas were a blast to make. Once I got the right consistency of the dough, somewhere between a still ball of play-doh and a sticky blob of oatmeal, rolling and grilling the tortillas was like making little pizzas. I went with a recipe that included a mixture of all-purpose and whole wheat flour, pretending that they would be healthier (as I planned on filling them with melted cheese, any level of healthfulness would be good!).
One Year Ago: Sun-dried Tomato Pasta
Adapted from D.I.Y. Delicious
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp kosher salt
1 tsp baking powder
2 tbsp vegetable oil
2 tbsp butter, room temperature
3/4 cup warm water
In a large bowl, whisk together flours, salt and baking powder. Add vegetable oil and butter. Using your hands, rub the oils into the flour with your fingers. The oils should be spread evenly through the flour mixture and the flour should be slightly crumbly. Add water, 1/4 cup at a time. Knead in the bowl with a wooden spoon until the dough comes together. It should be tacky and soft, but not sticky. Cover bowl with a damp towel and let the dough rest for 15 minutes.
Divide dough into 12-2 ounce balls. Let the dough balls rest for 10 minutes.
Heat a flat skillet over medium-high heat. Lightly flour a work surface and rolling pin. Take a dough ball and press it flat with the palms of your hands. Using the rolling pin, roll out dough to an 8-inch circle (or circle-like shape, mine were a little oblong). Transfer dough to the skillet and grill for 1 minute on each side.
Use immediately for super fresh tortillas. Keep in the fridge for up to 1 week or in the freezer for 2 months.