Tortillas, Tortillas, Oh How I Lub Thee

Makin' homemade torillas from now on, they are just way too easy to buy from the store anymore. And cheaper and tastier too.

 

Homemade Tortillas

• 2 C all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 Tb shortening (I used 1 Tb butter instead)
• 1/2 C and 2 Tb of (hot) water

 

 

To make dough: Add aprx. 2 Tb of water at a time to the dry ingredients. It will start out with consistency of cornmeal and gradually add water until it forms a dough that isn't too wet. Divide into 12 sections (or less if you want large tortillas) and form into balls. Let them rest for about 20 min. with a wet towel to cover them. After, roll out into 7 inches diameter and cook in an ungreased skillet (cast iron works really well) over med. heat. Flip when you see a little brown'age, it will cook really fast. The longer it stays on the heat the crispier they will become, so for tender tortillas, it will be about a minute of cooking time. 

 

That's it. Super easy. I'm amazed how quick they were to make and it's really not that much of a fuss once you have all the ingredients. Best compliment was when Mr. Taste-Testing Hubby tried one, munched, munched some more and said, "these are restaurant quality." I'm so glad he approved lol. Even Kiddo gave it his seal of approval, "Mommy, more tacos please."

 

Music to my ears.