I'd never had homemade tortillas before. When my Stepmom mentioned over Christmas that she wanted to make enchiladas but didn't want to have to make the tortillas, I jumped at the opportunity to enjoy her kitchen!
And boy, oh boy, was it ever worth it! And these weren't even difficult to make. You just need some time over the stovetop after you mix the dough. The difference is astounding. Homemade tortillas are so much fluffier and fresher than store-bought!
Homemade Tortillas
Eating, Etc.
Makes 8 tortillas
1-1/2c all-purpose flour
1/2c whole wheat pastry flour
1-1/2 tsp baking powder
1tsp salt
2tsp of canola oil
3/4c warm milk
1) Mix together the flours, baking powder, salt and oil.
2) Slowly add the warm milk.
3) Stir until a loose, sticky ball is formed.
4) Knead for 2 minutes on a floured surface. Dough should be firm and soft.
5) Place dough in a bowl and cover with plastic wrap for 20 minutes.
6) Divide dough into 8 sections & roll them into balls. Place on a plate, not touching each other, and cover with plastic wrap for 10 minutes. (It’s very important to let the dough rest or it will be like elastic and won’t roll out to a proper thickness and shape.)
7) After dough has rested, place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll it out, like you would a pie crust, until it’s thin and about 8” in diameter. Don’t over work the dough. Keep covered until ready to cook.
8) In a dry cast-iron skillet heated on high, cook the tortillas about thirty seconds on each side. They should start to puff a bit when they’re done.
9) Keep cooked tortillas covered, in a paper towel until ready to eat.
Store leftovers in the fridge tightly wrapped in foil or plastic for a day or so.
