Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- Directions
- In a large bowl, combine flour and salt. Stir in water and oil. Turn
- onto a floured surface; knead 10-12 times, adding a little flour or
- water if needed to achieve a smooth dough. Let rest for 10 minutes.
Preparation
Step 1
Divide dough into eight portions. On a lightly floured surface, roll
• each portion into a 7-in. circle.
•
• In a large nonstick skillet coated with cooking spray, cook tortillas
• over medium heat for 1 minute on each side or until lightly browned.
• Keep warm. Yield: 8 tortillas.
I had a really hard time making home made tortillas--they either tuned out like frisbees or like pie crust. It was embrassing, being married to a Mexican and all, till I finally WATCHED my true-blue, 1000% born and raised Mexican mother-in-law with 60 years of experience make them. This recipe is good, except you need to add about 1/2 teaspoon baking powder, and the FIRST SECRET is that the water must be boiling when you add it to the flour. Stir it with a wooden spoon till the flour/water are incorporated. It's not too hot to handle. The SECOND SECRET is to roll them out with a rolling pin till they are paper-thin, or close to it, very thin, then toast them on a very hot griddle (comal, in Spanish), till they are golden brown on each side. My sister-in-law thinks it's fun to smack down the bubbles with a spatula when they rise as they cook. They are worth the extra time. I always have to "test" the first one by slathering on some butter and rolling it up while it's still piping hot :)