Prep 30 mins
Cook 1 min
This is a good recipes if you like thick chewy tortillas. They where a little thick for tacos or fajitas for my family but we did use them another time for a thin pita bread for gyros and they worked great for that. We have also used them to make mini Mexican pizzas that the kids love.
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 3⁄4 cup lukewarm milk (2% is fine)
- Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
- Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.).
- Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
- Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
These were great and the recipe easily walked me through the preparation. I have never made tortillas of any kind before but decided to make these for company last night and they turned out perfectly! I made two batches, so a total of 16, and they were gone in a flash. My oldest son (and pickiest eater of the bunch) said these tortillas were just like the ones from our favorite mexican restaurant. I think I'll make them the next time with olive oil and use them for gyros.
Yum! Family loved them. These really are very easy and SO much better than the ones you can buy in a store. A friend suggested this recipe found at texascooking.com. Since my friend is an awesome Texas cook, I knew they'd be good. This is a thicker, chewy tortilla. Recipes for different types of tortillas can also be found at that site. Now my notes: defintely double the recipe, 8 tortillas will disappear before dinner even begins. Mixed in the KitchenAid and didn't bother with additional kneading. Healthy, I love that these have no lard. I used all organic ingredients including nonfat milk. Cooked on my Calphalon nonstick stovetop griddle but cast iron skillet would be good alternative. Roll as thin as you possibly can, they do puff up some. Thanks for sharing a great recipe!!
This is the first time I've been able to make soft, chewy, tasty tortillas like the ones my neighbors made when I lived in Honduras! A great, very easy recipe. The taste on the floury side, I think I might add a bit more oil or some butter to add a little richness, but otherwise this is a fantastic basic tortilla recipe!