Tortillas

I can’t believe we are halfway through September! The best part is that I only have 9 days left of horrifying ICU hours and I can get back to important things, like baking and blogging. Football season is well underway which means lots of at home gatherings. I wanted to throw together ground beef tacos the other day but had no shells or tortillas. After making these homemade tortillas, I will never settle for store bought. The fresh flavor is unmatched. They are truly simple to create and well worth the time. And you don’t need a tortilla press! Sometimes the dough can be troublesome to roll out, so just let it rest a minute and try again. I froze half of my tortillas and they were just as delicious a few weeks later. My husband made breakfast burritos with the leftover tortillas and they could not have tasted more delicious.

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Flour tortillas
Makes 12

3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
5 tbsp shortening (or softened unsalted butter)
3/4 cup water

In the bowl of your food processor with the dough attachment, combine the flour, baking powder, salt, and shortening.

Pulse until the mixture is crumbly, 5 seconds. Scrape down the bowl. With the food processor running, slowly pour the water into the mixture in a steady stream. Add just enough water that the dough forms a ball.

Process for 30 seconds more to knead the dough. Add flour if the dough is too sticky.

Place the dough onto a lightly floured counter and divide into 12 equal pieces. (I weigh them to be precise with this awesome scale.) Cover with a clean kitchen towel and let rest for 10 minutes.

Heat a large skillet on medium heat. Pat one dough ball at a time into a disk with flour and roll into a thin circle, approximately 8 inches diameter.

Place the tortilla into a heated skillet and cook each side for 10-20 seconds, until lightly browned. Do not over cook! Repeat with each dough ball. Store in an airtight container for up to one week.

Adapted from Annie’s Eats.

One thought on “Tortillas”

  1. I have a challenge for you…. how about a gluten free version. It is difficult to find good gluten free breads that are large enough to make a sandwich. We had some great flat bread at McCoys in Westport that was gluten free. It was combo potato, tapioca, & not sure brown rice flours. Very good. But try to find in market.
    It is actually more of a non GMO thing.

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