04 March 2013

Homemade Tortillas

We use tortillas a lot.  At least once a week it seems like we are whipping up quesadillas for dinner because they are quick and easy, plus the kids love them.

But really, those store bought tortillas.... not even close to being fresh!

I've heard people mention that they make their own tortillas, and I just figured it would be an intense, difficult process.

Turns out it's NOT at all.  The hardest part is giving yourself enough time so that they can sit (about 1 1/2 hours total).  But the actual mixing and heating time is minimal.  Perfect project on the weekend while you have the laundry going.

Homemade Tortillas
adapted from A Sweet Pea Chef

makes 14-16 large flour tortillas

1 1/2 cups all purpose flour
1 cup bread flour
2 1/2 tsp baking powder
1 1/2 tsp kosher salt
1/2 cup vegetable shortening
1 cup hot water

In a large mixing bowl combine flour, bread flour, baking powder and salt.

Drop 1/2 cup vegetable shortening by spoonfuls into flour mixture.  Using your fingers, pinch and disperse shortening into the flour.  Slowly add hot water and stir until mixture sticks to itself.

Knead in mixing bowl for 3-5 minutes until dough forms a ball.  Place clean towel over bowl and let sit for 1 hour.

After an hour, break the dough ball up into 14-16 small dough balls.  Cover and let sit for another 30 minutes.

Warm up a skillet to medium-high heat.  Using a well-floured rolling pin and surface, roll ball out to be flat and thin.  Put on skillet for 30 seconds on each side.

Wrap the tortillas in a towel - eat warm or let cool and store in an air tight container in the fridge.

The texture is SO much better than the ones at the store.

The only thing I need to work on is making them into a more circular shape - way harder than it may seem :)

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