Flour Tortillas

Flour Tortillas 3

I have a lot of things on my to-do list and these have been on it forever. You know what’s not on my list? Trying to get my darn, evil cat who has escaped outside and positioned herself under the windowsill with only about a 4 inch clearance between the house and the landscaping with rocks twice in a day. But alas, that’s what I found myself doing. She has never been an outdoor cat but still tries to take every advantage to slip by me when going out the back patio door. I think I made it worse by having the windows open all day…must have made her yearnings that much stronger. I’m starting to get a little bump so I didn’t feel comfortable laying on my stomach in an attempt to grab her so it took patience to get her out of there. And then once she was out, she was off. I’m sure the neighbors were quite amused by the bobbing and weaving moves I used to catch the brat. Twice. Just making sure you remembered.

These were a lot more fun to mark off the to-do list and didn’t result in embarrassment. But I kind of do regret finally making them homemade because now I will never want to buy them again.
Flour Tortillas 2
They are so soft and chewy and amazing. They make the store-bought version taste like cardboard. They will be happening again very, very soon. Make a double batch and freeze the leftovers so you can have them anytime the mood strikes.

Flour Tortillas
recipe from Confections of a Foodie Bride

3 cups all-purpose flour
2 tsp, baking powder
1 heaping tsp. salt
5 Tbsp. shortening, lard, softened butter, or olive oil*
3/4 cup warm water

1. Dump the flour, baking powder and salt into the bowl of a food processor which has been fitted with a dough blade. Add in whichever fat you have chosen to use and pulse until the mixture resembles course sand.

2. Turn on the food processor and slowly pour in the water until the dough forms a ball and moves around the bowl (you may need more or less water).

3. Leave the food processor running for 30 seconds to knead the dough. When the dough is ready, it should soft, not too sticky and clean the bowl. If you do not have a food processor, all of this can be done by hand.

4. Flour a flat surface and divide the dough evenly into 12 balls, about 2 ounces each if you have a kitchen scale. Cover with a towel and leave to rest for 10 minutes.

5. Over medium-high heat, warm a skillet (needs to be dry – no spray, olive oil, butter).

6. Dust a bit of flour over each dough ball then roll thinly into circles. Individually, place each tortilla into the hot pan and flip once they have bubbled and browned a bit, about 20 seconds per side.

7. Place on a clean plate and cover with a kitchen towel to keep them warm. Serve immediately. Eat within 3 days or freeze for future use.

*I used butter.


2 thoughts on “Flour Tortillas

  1. Pingback: Corn Tortillas | Meg's Everyday Indulgence

  2. Pingback: Whole Wheat Tortillas {Clean} | Meg's Everyday Indulgence

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