Homemade tortillas are surprisingly easy to make. Last night I had all the ingredients for chicken and bean burritos, but no tortillas. Instead of making an emergency trip to the grocery store (which I’m trying to cut down on), I pulled out my Flatbreads and Flavors cookbook by travel writers Jeffrey Alford and Naomi Duguid. I found a recipe for “Wheat-Flour Tortillas” and soon had some delicious, warm, chewy tortillas on the table that were much better than any store-bought ones. Give them a try and you’ll be pleasantly surprised.
2 cups flour (I used half white, half whole-wheat)
1/2 tsp salt
3 tbsp corn oil
1/2-3/4 cup warm water
Mix flour and salt. Sprinkle on the oil and blend in thoroughly. Gradually add 1/2 cup warm water, stirring with a fork to moisten the dough evenly. If it’s too dry, add a bit more. Gather the dough into a ball, turn out onto work surface, and knead briefly. The dough should be neither particularly wet nor especially dry, but easily kneadable.
Divide the dough into 8 equal pieces. Flatten each between lightly floured palms to a disc approximately 3 inches in diameter. Cover with plastic wrap and let rest for 30 minutes.
Heat an 8-inch or larger cast-iron pan over medium-high heat until very hot. On a lightly floured surface, using a rolling pin, roll out a tortilla to 7-8 inches in diameter. Place tortilla on the pan; if it’s sufficiently hot, the first side should cook and become speckled with brown in approximately 45 seconds.Turn it and cook for 45 seconds longer. Remove and wrap in a kitchen towel. Repeat with the rest of dough. Serve warm with fillings of choice.