Flour Tortillas are simple to make and so much better than the ones bought in stores. Although tortillas are Mexican, they are very similar to American cornbread. I use these as an alternative to bread for sandwiches as they are lighter, less starchy, a have far fewer calories. They are commonly used to make traditional Mexican dishes such as enchiladas and burritos. Flour Tortillas also have an interesting history. In this recipe, we have used olive oil as a healthy substitute for shortening. Vegetable oil can also be used as well as with corn or wheat flour. While cooking tortillas they a tendency to bubble. In order to prevent this, you can place a smaller pot or pan onto the tortilla. I usually cook up a few extra while I’m at it, as they freeze very nicely. Whatever the dish or occasion, your family and dinner guest will love these homemade flour tortillas. All you need to do is whip up a batch.
- 2 cups all purpose flour
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. baking powder
- 2/3 cup warm water
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- In a mixing bowl, combine baking powder, flour, and salt. Mix until well combined.
- In a separate bowl, combine olive oil and warm water. Stir well. Add in flour mixture little by little until a dough forms.
- Place the dough on a floured surface. Knead for at least 10 – 15 minutes until smooth and elastic. Put back in a bowl and cover with a damp cloth. Let sit for at least 20 minutes.
- After 20 minutes, divide the dough and shape into golf ball size pieces. Set aside in a bowl and let them rest for another 10 minutes.
- After 10 minutes, flatten each piece using a rolling pin forming 6 inches diameter circles.
- Place flattened dough into preheated pan. Cook over medium heat until bubbles appear and they turn slightly brown on both sides. Turn off heat.
- Serve with favorite enchiladas and burritos!