EASY HOMEMADE FLOUR TORTILLAS

Mexican cooking is packed with flavour; among the herbs and spices that give it its distinct kick are a variety of chilies. Mexican food is always a hit with the whole family and is famous for Nachos, Tacos, Quesadillas (pronounced Kay-sa-di-yaas), Fajitas (pronounced Fa-hi-taas), and much more!!

Have you ever made your own homemade tortillas before? It might sound too much of work, but they’re actually super simple to make with just a few basic ingredients always available at home. This recipe will give you 8-12 flour tortillas, depending upon the thickness and size of the tortilla you make. How thin you roll your tortillas will also determine how long you’ll need to cook them on each side so that they remain soft however not doughy on the inside.

So are we ready to make some easy homemade flour tortillas??? From tacos to burittos, from fajitas to enchiladas there are endless variations you can have with this simple flour tortilla.

INGREDIENTS

All purpose Flour/Maida 2 Cups
Baking Powder 1 tsp
Salt ½ tsp
Unsalted Butter/Ghee(Clarified Butter) 1 tbsp
Lukewarm Water ¾ Cup

METHOD

In a medium bowl, whisk together the flour, baking powder and salt until well combined.

Add the butter/ghee and mix together until the mixture resembles cornmeal.

Now slowly add water to get smooth dough.

Cover the dough with a clean kitchen towel and let it rest for 20 minutes.

Divide the dough into 10 equal pieces and roll into balls.

Heat a large skillet over medium to medium high heat. While skillet is heating, roll tortillas into circles, using a bit of flour to prevent sticking.

Place a tortilla into hot skillet and cook until it bubbles up a bit and golden spots form on the underside, anywhere from 30 to 60 seconds depending on how hot your pan is and how thick your tortillas are. Flip tortilla and cook until second side is done.

If tortilla is browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase the heat.

The tortilla should be soft but have a few golden brown spots on surface. Remove from pan with tongs and stack in a plate covered with a kitchen towel till all tortillas are cooked. This will keep them soft.

RECIPE NOTES

• Store the tortillas in an airtight container or plastic ziplock bag at at room temperature for 24 hours.
• Refrigerate for up to 1 week, stored in a ziplock bag. Or alternatiely, you may freeze indefinitely.
• To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.