Honestly, for years I have tried to make tortillas successfully. For some reason I had huge problems with the consistency of them turning out or not. Most of the time they were just too dry and would crack. Initially, I put this problem down to overcooking. However, I realized this was not always the case. Sometimes, it was just as temperamental as a dry day versus a humid day. Not successful! However, I played around with different flour and methods and with trial & error and PATIENCE, these were born.
These are best the day they are made, but can be stored in a zip lock bag for a couple of days in the refrigerator.
Makes 12 10-inch tortillas (recipe can easily be doubled)
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the butter with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Divide the dough into 12 equal pieces and roll each piece into a ball.
Use a well-floured rolling pin to roll a dough ball into a thin and roundish tortilla. A lot of people cut then into perfect circles, but I prefer to keep them a bit on the rough side. Repeat this for each dough ball. Don't stack them completely on top of each other through this process as they may stick together. A good idea is is stagger the stacking. So, on your counter you can put one about 1/2 way over the other one and continue like this until they all rolled out and ready to cook.
Preheat a large skillet over medium heat. Place the tortilla into the hot skillet and cook until bubbles start to form, about 1 minute. Then flip the tortilla over and cook for another few minutes. You should get some dark marks on your tortilla. After removing each tortilla, place it in a zip lock bag and seal until the next one is cooked. Stacking them together like this ensures their softness.
Serve immediately or store for later. To store them for later, just keep them in the plastic sip-lock bag and put them in the fridge. When ready to use, preheat your oven to a low heat. Wrap the tortillas in aluminium foil tightly. Place in a warm oven for 15 minutes. Serve when removed from oven.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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