Did you know how easy it is to make your own tortillas? Fluffy homemade tortillas are like a whole other creature compared to store bought ones. They are soft, tender, warm from the skillet, and taste like the best damn bread you’ve ever had! So let’s make some tortillas!
Granted, I don’t always make my own tortillas, but I do make them often because they are just so good! When i’m pressed for time I reach for the store bought ones, Tortilla Land makes amazing un-cooked flour tortillas, check them out! But when I have the time to make my own, then this is the recipe I make.
Lately, I have been making them weekly and using them for anything and everything! They are great as side to buddha or goddess bowls and can make them a little more heartier. And if you are craving a little sweetness in your life, a little honey spread on top of a warm tortilla is heaven!
These tortillas would go great with my other recipes:
- 3 cups unbleached, all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ⅓ cup olive oil
- 1 cup warm water
- In a large mixing bowl combine the flour, salt, and baking powder. Using a stand mixer or a large spoon, slowly add in the oil and then the water stirring continuously until a dough forms. Continue to mix for about 1 or two minutes until all of the flour has been absorbed and you have a smooth dough. If you are using a spoon to mix, you can switch to using your hands to bring the last of the flour into the dough. Divide the dough into 16 pieces and roll into balls. Place them on a floured surface or a piece of wax or parchment paper and let them rest for 15 minutes.
- Once the dough is done resting, heat a non-stick skillet over medium-high heat. Roll out the tortillas on a well floured, clean surface. The tortillas should be very, very thin and about 6-7 inches in diameter. They puff up quite a bit when they are cooking so don't be afraid to roll them out until they are really thin, about ⅛ of an inch thick.
- Put a tortilla on the hot skillet and cook for about 1 minute on each side. Once the skillet is really hot they cook very quickly, so keep an eye on them. The top side will start to bubble and the underside will have golden brown spots when it's time to flip the tortilla.
- When each tortilla is done cooking, set them in a clean kitchen towel to keep them warm and fresh. The towel works better than a plate because it will keep them warm, dry, and fresh tasting and will absorb any moisture that might form.
- Serve the tortillas immediately, or store in an air-tight container for up to three days.