A great tortilla is the cornerstone of a great taco, burrito, enchilada or torta. There’s nothing wrong with the tortillas you purchase in a bag in the grocery store. In fact, you can even freshen those pre-made tortillas by wrapping them in a damp paper towel in your microwave. But tortillas can be even better if you make them from scratch at home.
I’ve always enjoyed a soft taco, dating back to my first cooking experiences as a teenager, when I’d make myself basic stovetop fajitas in flour tortillas at home. So when I learned several years ago that my wife-to-be Molly made homemade tortillas, I was quite excited. When I saw how inexpensive the ingredients are, well, I was even more excited.
These tortillas often cook up a little thicker than what you might buy off the store shelves, depending on how thinly you roll them out. So they might even remind you a bit of pita bread, which to me just means they serve extra purpose. I believe your product is the result of the brand of tortilla flour you use and the method by which you flatten them for cooking. (We use our regular baking rolling pin, which gets tortillas quite thin with a little work!) However you do it, I guarantee you they’ll become the basis for special taco nights in your house, as they have in ours.
For Molly’s Homemade Flour Tortillas you’ll need:
2 cups tortilla flour
2/3 cup water
Put the tortilla flour in a large bowl. Slowly add the water, mixing in with your hands until fully incorporated. Form into a large ball until all the flour is absorbed. Cover the bowl with a damp kitchen towel and let the dough rise for 5 minutes.
Tear off and form small balls, slightly bigger than the size of a golf ball, and place them on a floured surface. You should end up with about 9 dough balls. Take each ball and roll them out with a rolling pin to about an eighth of an inch thick.
Heat a cast iron skillet to medium and cook each tortilla until lightly toasted on each side. Watch them carefully. You may want to use a fork or other utensil to flip the tortillas since they will be hot. And you may need to flip each tortilla a few times to get it just right. Practice makes perfect!
You can stack them on a plate or place them in a tortilla warmer until ready to use. It’s as simple as that!