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Homemade Flour Tortillas

Tortillas are one of those foods that, once you realize how easy they are to assemble and fairly foolproof to bake, you wonder why you ever suffered through store-bought. Not to mention that these are way healthier --- or, as healthy as fried bread made with Crisco can be.

This variation on the plan flour tortilla comes from the book Tacos: 75 Authentic and Inspired Recipes by Mark Miller. But, I editorialized -- something is off with the proportions, and, his cooking instructions were more for burrito-sized tacos than for taco-sized tacos.

One of the forgiving things to remember about dough is that it rather enjoys being set aside. So, even if you are a small group having a smaller dinner, assemble this dough through the step of portioning the dough and rolling into balls. Then, cook when you want that night, and pop the rest (covered) in the fridge until you need them next.

Also, as with making pancakes, the first one kind of never counts. If you're using an electric skillet and can control the heat, then maybe they all count. But usually, the first one never counts.

Flour Tortillas

2 c flour
1/2 c solid vegetable shortening
1 scant tsp coarse salt, dissolved in 1 c warm water

To make dough, add flour and shortening to bowl of food processor. Process 10-15 seconds to blend.

With the machine running, add the warm salt water in a quick stream and proecss until a solid ball of moist, slightly sticky dough forms. If you think it needs more liquid, add more warm water. For me, when I used this recipe, I probably added a good 1/4 c more flour before it came into a ball. Don't be too precious about it - there's no yeast in this, so just add more dry (or liquid) until the food processor yields up a ball. It will be obvious when this happens, as the dough will miraculously combine into an actual ball in the food processor. It may form a ball and then fall apart a few times before you get it right - don't panic. That means you are very close. So, if you were adding more flour or more water, just add a touch more.

Take dough out of food processor. Place in a large oiled bowl and cover with a towel. Let rest at least 90 minutes.

After it has rested, place the dough on a lightly floured surface. Tortilla dough (at least the floured kind) is very sticky. So, keep your flour nearby for all the shaping and working. Divide dough into portions. The original book calls for 8; I suggest 16. Roll into balls using the palm of your hand. Rest the dough balls on a floured surface, covered, as you prepare your skillet.

Flour a work surface and a rolling pin (or tortilla press) and press or roll out into a circle. You want them relatively even, and close to being see through -- maybe 1/4" thick. Roll out as many as you will cook that night, but keep them covered and don't stack them (or they will stick together).

To cook, heat a dry heavy nonstick griddle over medium heat.
Flip a tortilla onto the heated surface and cook until puffy and blistered -- you will physically see the color of the tortilla change. This will take about 90 seconds. Flip with a spatula and cook the other side, also about 90 seconds.

If you have any portions that puff up with an air pocket, either let them be (they will deflate as they cool), or, press down with the spatula and enjoy the pfffft sound.

If any area of your tortilla looks like it's still raw, just flip again and put that spot over the hottest spot on the skillet - by now, it should take no more than 5 seconds to cook any sections through.


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Comments

Caroline said…
Yum. I just received some "all purpose flour" from Barton Springs Mill and I'm eager to make tortillas from scratch!
April 6, 2020 at 6:01 PM
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