Updated: Oct 7, 2020
Servings: 12 tortillas
Storage Life of Ingredients: 1 year
These light and airy tortillas are the perfect accompaniment for any Mexican dish: burritos, flautas, quesadillas, or just eating plain with chile or enchilada soup.
Whisk together the flour and salt. Add the oil, then the water a little at a time until a sticky dough is formed. Knead for 5 minutes. Dough will no longer be sticky (if the dough dries out too quickly when you knead it, add a little bit of water and continue to knead).
Cover with plastic wrap and let the dough rest for 30 minutes. Divide the dough into 12 golf balls. Cover and let the dough rest for another 30 minutes.
Dust the cutting board and rolling pin with flour. Begin rolling out the tortillas. On the first roll the dough will stick to the rolling pin.
Turn the dough over, dust more flour on the bread board and roll in the opposite direction.
Continue flipping and rolling in the opposite direction until the dough is very thin and begins to form a circle.
You will need to apply pressure while rolling tortillas out.
When they are nice and thin and circular in shape it is time to cook them.
Heat a large skillet on medium high heat. Place the tortilla in the hot skillet and turn down the heat to medium.
The tortilla will start to bubble and light, golden brown spots will appear on the underside.
Flip the tortilla over and cook on the other side. Don't cook tortillas too long or they will stiffen and crack when you fold them into burritos.
Yield: 12 tortillas.
Flour: All-purpose flour can be stored in 5 gallon food-grade buckets with resealable lids. Layer the flour with bay leaves to keep the weevils away. Grains will keep for at least a year using this method.
Salt: Table salt has a shelf life of 5 years.
Canola Oil: Oil will last at least one year in its original container on your pantry shelf.
Alternative Cooking Methods