Tortillas are a must have for me. And fresh tortillas? Well, there is no match to their quality and taste. Tortillas are extremely versatile, and can be used for almost any dish. They can be fried to a crisp state or to a soft foldable state for things like tacos.
What you’ll need:
Cast iron skillet, roll of heavy duty aluminum foil or a large plastic cutting board, rolling pin, 2 mixing bowls.
2 cups flour plus 1/4 cup extra flour for shaping process
1 tsp. salt.
1/2 tsp. baking powder
1/4 cup olive oil
1/4 cup lukewarm water
To start, have out everything you need on the counter ready to use. Start with the dry ingredients. Mix in bowl until blended (using your hands for all the mixing is best). Next, add olive oil, and blend thoroughly (the mixture will be crumbly and still slightly dry). Add half the water and check for consistency. If it is still too dry, add a little more water at a time until you get a dough that will stick to your hands, but is not so wet that it is not a doughy quality. Knead dough about 3 times in your hands, and then roll into a ball. It will likely stick to you hands. No need to worry as this is normal. Place dough in separate clean bowl, and wash hands. Cover bowl with paper towel, and place a plate on top. Let stand for 10-15 minutes to allow dough to rise.
While the dough is resting, set up the area in which you will roll out the tortillas. Roll out the aluminum foil onto counter or place your cutting board on the counter (I have found that using foil makes the process much easier, as cutting boards tend to be too small). Also, put your skillet on your stove and add a small touch of cooking spray or olive oil. Do not turn your stove on yet.
After the dough has rested for the 10-15 minutes, you may take dough out of the bowl. You will notice the texture of the dough is less sticky, and is smoother. On the foil or cutting board, lightly sprinkle some flour. Place dough on top. Knead a few times until dough becomes a little sticky, but not enough to stick badly to your hands. If it does, add a little more flour and knead in.
After this process is done, take the dough and pull off pieces about as big around as a half dollar coin, until all bits of dough are in those small balls. Take your rolling pin and lightly flour it. Set it aside. One at a time, take your dough balls and place the palm of your hand on top to mush out flatter. Then take your rolling pin and roll out dough (keeping the round shape) adding light dustings of flour where needed. Place on a plate, and place a single paper towel between each tortilla.
After having done this to all of the dough, proceed to your stove. Turn heat under skillet to medium, and wait until oil in pan is heated. When oil has reached desired temperature, add one of the tortillas. If you want a soft tortilla for things like tacos, lightly fry the tortilla for 10-15 seconds on each side. If you want crunchy tortillas that break apart easily for things like dips, then fry a little longer until they puff up and brown slightly.
Stack cooked tortillas on a plate with a paper towel between each again, this time to absorb any extra oil. Serve as desired. Makes approximately 10-12 tortillas.