I’ve always loved burritos, quesadillas, fajitas and the like, but after living in Phoenix, I became a tortilla snob. If you’ve never eaten a homemade tortilla (or even a freshly made restaurant tortilla), you’re seriously missing out.
Since we’ve been back in Indiana, it’s been a lot harder to find fabulous freshly-made tortillas. It left me with the choice of either eating mediocre tortillas or making homemade ones. If you’re on the fence, homemade tortillas are easy to make and after eating one, you’ll never look at tortillas the same way.
Here’s what you’ll need:
2 Cups of All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Sea Salt
1/4 Cup Butter Flavored Crisco or non-flavored vegetable shortening
3/4 Cups of Warm Water (Approximately)
2. Add crisco, and mix well throughout dry ingredients. You want to create the tiniest of little “shortening beads” in your dough mixture.
3. Slowly add in your water. You probably will not need the full amount of water! Just a tad bit under 3/4 cups! Mix well until you get a nice tacky ball.
4. Cover and allow to rest 30 – 45 minutes.
5. With a knife, cut the dough into 8 wedges — like that of pie. Roll each wedge into a round ball.
With a rolling pin a on lightly floured surface, form the dough ball in a thin circular or semi-circular shape.
6. Place a pan over medium heat or preheat your electric skillet. Allow approximately 5 minutes to heat up before using. You will not use any type of spray, grease, or butter. This is a dry cooking technique.
Place your tortilla in the hot pan or on the griddle and cook for approximately 30 seconds on each side.
You’re all done and ready to enjoy!
If you decide to make tortillas for a crowd, you may want to cook them on an electric griddle instead of cooking them individually in a pan. It will save you quite a bit of time.