Homemade bread is a staple in our home. It’s almost always lying around in a ziplock bag, sitting tall and regal-like neighbor to chocolate chips in the freezer, or leaving behind crumbs on our black dining table. “If I can do bread,” thought I, “why on earth not try for tortillas?” Such a novel idea, and such rewarding results. Fresh homemade tortillas can be made in minutes and are the perfect vessel for so many meals- breakfast burritos, anyone? How about peanut butter and jelly roll-ups, enchiladas, soft tacos…you get the gist.
If you’re like me, a couple of minutes kneading the dough silky smooth is worth saving a trip to the grocery and a couple of hard-earned dollars. You can do this! (It’s nothing like the torture of corn tortillas, of which from the challenge I have conceded.)
For more creative tips, visit Works for Me Wednesday, hosted each week by the lovely Kristen of We Are THAT Family.
Yields 4-9″ tortillas
1 c. flour
1/3-2/3 c. hot water
1 t. oil
- Place flour in a medium bowl with salt. Stir with fingers. Pour in oil and 1/3 c. hot water and mix with your hands trying to form a dough. If necessary, add up to 2/3 c. water total, until the mass forms together into a rough dough.
- Knead until smooth, approximately 5 minutes. Place in a small oiled bowl and set aside for 30 minutes to a couple of hours. More time means easier rolling and thinner tortillas.
- When nearly ready to serve, roll tortillas as thinly as possible on a floured surface.
- Heat a dry skillet over medium heat and cook tortillas for about 2 minutes on each side, or until the bubbled areas turn golden. Place immediately in a bread basket or bowl lined with a slightly damp tea towel and cover until ready to serve. Tortillas may be re-heated for 20 seconds in the microwave, sprinkled with a bit of water to maintain flexibility. Store in the refrigerator.