Here’s a recipe for making home made tortillas. I found this out after doing some research online. Not only is it more healthy for you, I believe, but also cost-effective in the long run. Here’s what you’ll need:
Make sure your counter top surface is clean and dry before you begin.
Flour (if you can afford the non-GMO flour, then get some of that). By the way, I haven’t made this with wheat flour since me and wheat have never gotten along.
One teaspoon or so of Rumford’s aluminum-free baking powder
One teaspoon of salt
Half cup of milk (I use non-fat powdered milk and mix it with distilled water and sometimes just distilled water).
Olive oil, I would say no more than three teaspoons. Personally, I used organic coconut oil in place of olive oil.
On the flour, it depends on how big of a batch you want to make. I don’t measure out my flour, if I had to guess though, I likely used under half a bag of small flour (2 lb.) and still had plenty left over to make another batch of tortillas.
Mix your dry ingredients first, then mix your other ingredients: milk and oil in a separate bowl. Very gently combine all ingredients together. This should be real sticky almost like when making bread. Some people prefer to oil their fingers and work the dough like kneading it in the bowl, others (like myself), prefer to dust their fingers in flour and knead it that way. I mixed all of my ingredients with a spoon before I kneaded the dough.
Next you let the mixture set at room temperature for a few minutes about five-to-ten. Get your skillet out and warm it up. DO NOT add any grease or cooking oil in the skillet. These tortillas are meant to flipped over and watched constantly so they won’t burn in a dry skillet.
When your skillet is warm, begin pulling apart the dough into balls and knead them on a flour-covered surface.
Roll out the dough into a circle. Thin or thick is a preference.
I made my first and second batch a lot like fajitas. Place the tortilla in the skillet and let it warm up to a pillow-like appearance. It should produce some air bubbles and this will let you know its time to flip it over. Allow the other side to cook. The tortilla should have some brown spots.
Proceed by rolling out more dough into the shape of a tortilla and heat them up one at a time. When finished, turn off the burner and let the skillet cool off entirely on an unused back burner or trivet.
Enjoy your fresh tortillas or if you want to use them later, freeze them in a plastic zip lock bag. This recipe yields about 10-12 tortillas per batch. I was able to squeeze out 14 tortillas since I made mine however I felt like. They didn’t turn out perfectly circular, but that’s okay. They tasted far better than store bought. Thanks for liking, sharing, re-blogging, commenting, etc. I sincerely appreciate it. 🙂