I’m no “survivalist,” but I do know how to whip up a number of staples from scratch, and for that I am grateful.
Tortillas are something I make from scratch fairly regularly since becoming zero waste, but mostly corn tortillas made from masa flour. However, at my recent visit to the Food Mill for my dried bulk pantry items (beans, grains, flour, sunflower seeds — for the squirrels!), I forgot to get masa.
We make a LOT of beans in our house, and after making a beautiful pressure-cooker pot of chipotle pinto beans, I was jonesing to pair them with tortillas.
No masa? No problem.
It was time to perfect my flour tortilla skills, and I think I nailed it.
RECIPE FOR HOMEMADE FLOUR TORTILLAS
2 cups all purpose flour
1/2 teaspoon salt
3/4 cup HOT water
3 tablespoons vegetable oil (I use olive)
- In a bowl, combine the flour and salt.
- Stir in the water and oil. You might start mixing with a wooden, but it’s oodles easier to just use your hands. Get those hands dirty!
- If you find the dough is sticky, sprinkle in some more flour; if it’s too dry and not forming a ball, add a smidge more water. You want a nice smooth ball of dough.
- Turn the ball onto a floured surface, and knead about 10 or 12 times. Let it rest for 10 minutes.
- Divide the dough into 8 portions. Begin shaping each one into a round disc, then on a lightly floured surface, roll each portion into a 7-inch circle.
- Spray a little oil into a nonstick skillet, and cook each tortilla over medium heat until lightly browned, 1 minute on each side. The subsequent tortillas will take less time once the pan is well heated.
Yes, you can freeze these beauties in a sealed package, but I think you’ll find you’ll eat them up before you have a chance!
ENJOY, and let me know what you think! (Also, don’t forget to check out the Quick and Easy Meals recipes for my famous No Queso Quesadillas. Now you can do so with these homemade tortillas!