One of my favorite breads that I grew up eating was Flour Tortillas, but not the kind you can buy in the supermarket. My Mom was big on eating healthy homemade food. My sisters and I learned at a young age to make these tortillas as well as many other yummy recipes of my Mothers. Thank you Mom for that education! I have been making this recipe to use with Fajitas, Burritos, Tacos & Wraps for many years now. I have also taught my daughter and three nieces this same recipe. It really is a simple easy recipe and so yummy. I hope you enjoy them as much as we do.
Mom’s Homemade Flour Tortillas
4 Cups All purpose unbleached flour (can substitute all wheat or half & half)
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 Cup Warm Water
1/4 Cup Olive Oil
1. Combine dry ingredients, flour, baking powder, salt in a mixing bowl.
2. Add olive oil to warm water then mix water mixture into the dry ingredients with a spoon/spatula. Bring it together with your hands, you want a slightly sticky dough which will yield soft tortillas. (when using all wheat flour or half & half you may need to add a little more warm water to yield a slightly sticky dough)
3. Cover dough with a warm damp cloth. Let dough sit for 10 minutes under cloth. Heat cast iron skillet on med-high heat. (A regular pan will work also)
4. Divide dough into small balls, about golf ball size. (Depends on what you are using it for, burritos need larger tortillas versus tacos would be smaller)
5. Spread flour on a pastry mat, wood cutting board or even the counter works. Roll out each ball of dough with a rolling pin to a thin round tortilla. While rolling out tortilla, you will need to add flour to rolling pin or directly on tortilla to prevent it from sticking, keep remainder dough covered under damp cloth.
6. Place rolled out tortilla on hot skillet and allow to cook, watch for bubbles to form and turn to cook on other side. You want just a few pale golden brown spots and a soft tortilla. Once cooked, stack cooked tortillas in a kitchen towel to keep warm. Makes about 24 tortillas. Leftover tortillas can be stored in a ziploc bag and used for the next 3 days. The best way to warm them up is on the cast iron skillet one at a time.