The Best Flour Tortillas!

Ingredienser

To start out mix 1 & ½ cups of all purpose flour with 1 teaspoon of salt and ¼ cup of oil. I like to work the oil in with my hands like when making biscuit dough or a pie crust.

Then you are going to add boiling water, start with ½ a cup and add more if your dough looks a little dry. Your dough should be soft and a little sticky.

Then turn it out onto your counter and knead it for 5 minutes. Resist to the temptation to add more flour. After 5 minutes the dough should be smooth and not stick to your hands or counter.

Cover your dough and let it rest for 15 to 20 minutes. Then cut it into even pieces. I cut it into 8 pieces to make 8 inch tortillas but for 10 inch tortillas cut 6 pisces, or for 6 inch tortillas cut 10 pieces.

Form these into tight doughballs and keep them covered so they don’t dry out. Then working one at a time, roll out your tortillas. Use a lot of flour to help keep the shape round and when you are new to making tortillas it’s helpful to use a ruler to make sure you roll them into the right size.

Then cook them on a dry skillet prebeated over medium high heat for 20 to 30 seconds on the first side until you start to see small bubbles. Flip it and cook for another 20 to 30 seconds on the other side until lightly browned.

Transfer your cooked tortillas into a towel to stay warm while you finish the rest.

Let extra tortilla cool completely and then store them into a ziploc bag in the fridge.

Enjoy!