Prep 15 mins
Cook 30 mins
Spread the love. A friend of mine uses this recipe with a white flour and corn masa mix instead of the white/wheat mix below and it's delicious. It's also suggested that you double (or triple) the recipe and freeze either the dough or the prepared tortillas. I will never buy tortillas again.
- 1 cup white flour
- 1 cup wheat flour
- 1⁄4 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3⁄4 cup water
- 1 lime, juice of
- Mix ingredients, knead for a few minutes to form a dough.
- Put dough ball into a bowl and loosely cover with a cloth. Set in a warm place.
- Let rise for 20 minutes.
- Form into 8-10 rounds.
- Roll each round out, in turn, onto a floured surface.
- In a heavy bottomed pan (non-stick or cast iron), over high heat, cook each tortilla 1.5 minutes on both sides. Note* There is no oil in this step, the tortillas are cooked in a dry pan.
I've been making these for a while now so I thought I would update my review. This is what I have settled on: 2bs olive oil, 2 tbs lime juice and 1/2 cup water. I don't let them rest. I have used all white flour and all wheat flour. I think you could even try gluten-free flour but they will crumble some.