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.
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.