Tortillas are one of those things that after making them from scratch, the store bought variety just aren’t the same. Yes, it takes a little time and effort, but if you have both of those, I’d definitely go for it!
I used this recipe with the brisket tacos from the last post, but halved the recipe and made them half the size to give them a bite-sized feel. You can use these for regular tacos or fajitas, breakfast burritos, or just heated with some butter as a simple snack. (Am I the only one who does that?) Not only do they taste great and fresh, but you can really impress folks with your tortilla-making skills at your next fiesta!
Homemade Flour Tortillas
3 cups all-purpose flour
2 tsp baking powder
1 heaping tsp salt
5 Tbsp unsalted butter, softened (or shortening)
3/4 to 1 cup water
Yield: 12 tortillas
Combine the flour, baking powder, salt, and butter in the bowl of a food processor fitted with the dough blade. Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl.
With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball. Knead for 30 seconds more, until the dough is tacky. If the bowl is too sticky, add a bit more flour. If it’s too dry, add a bit more water.
Transfer the dough to a lightly floured work surface and divide into 12 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.
Heat a large skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc. Dust dough lightly with flour and roll it into a very thin circle, 8 inches in diameter, with a rolling pin.
Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff) Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.
Source: Annie’s Eats - she gives step by step photos too!