by Heather Harris-Brady
This was the first recipe I learned from my mother-in-law. It my husband’s great-grandmother’s recipe. She was from Aguascalientes. You’ll notice that I roll them out with a cut-down broom-handle – also a family tradition.
This recipe makes about 30 tortillas, if you roll them thinner and make smaller rounds you could eke out a few more. But I’m making these for fajitas so they are larger and thicker. You can add some whole wheat flour or masa in, as a replacement for 2 c. of the unbleached flour.
The dough is soft and not at all sticky. It is very easy to handle and roll out.
Flour Tortillas, Makes about 30
4-1/4 c. unbleached all-purpose flour
1/2 c. olive oil
1 t. baking powder
1-1/2 c. warm water
Combine the flour and baking powder in a bowl.
Work the oil with your fingers until you have a bowl of soft crumbs.
Add the water, putting in 1 c. at first and then adding more as you need it. Depending on your flour you may not need it all. Keep the dough soft but not sticky.
Turn the dough out and knead it for 8-10 turns. You can go a little longer if you want the tortillas to be chewier.
Lightly grease a flat griddle and heat it up to medium-hot. I’m using a large electric skillet here because I can cook two at a time. Break off balls of dough slightly smaller than a golf ball and roll them out thinly.
Lay them in the skillet. When the top begins to bubble, flip them over.
Cook for another 15-20 seconds and give them one final flip. So one side gets cooked twice. Sometimes they will puff up and sometimes not.
Stack them up so they can steam as you’re working. When you’re finished store them in an airtight bag. They freeze very well if you aren’t planning on using them all right away. They stay fresh three-four days at room temperature.
You can also make some tiny ones for appetizers!