I’m not so far down the rabbit hole that I make tortillas from scratch every time but I really enjoy making them when I have a free afternoon and the inclination. They are soft, fluffy and are great as giant tacos or torn up and dipped in guacamole. I have even started using these tortillas as an easy flatbread to have with Indian food, I just brush them with melted butter and garlic. The great thing about flour tortillas is that you don’t need to own any specialised equipment, just a rolling pin. The Boyfriend had an epiphany about how to eat the leftover tortillas as a midnight snack. He reheated them in a pan on medium heat and sprinkled cheese on top to melt, then we topped them off with Tabasco. Best idea ever. Especially since I have rekindled my love affair with Tabasco after finding my long lost bottle during a pantry clean out. To the point of adding a drop to each chip when eating Doritos (HAVE YOU TRIED THIS?!).
I never seem to be able to roll my tortillas out to the full 8 inches, especially because the original recipe cautions overworking the dough. Make sure that your pan is completely heated before cooking your tortillas, they only need 30 seconds on each side if the pan is properly hot. Also, don’t get bent out of shape if they don’t puff up all the way. I did get bent out of shape the first time I made them and I left them in the pan for too long and they got a bit crispy, this isn’t a problem if you just want them for dipping but they can crack if you want to fold them up like a taco or burrito.
Homemade Flour Tortillas
2 cups plain flour
1 1/2 tsp baking powder
1 tsp salt
3/4 cup milk
2 tsp vegetable oil
Mix together the flour, baking powder and salt in a large bowl.
In a small saucepan on low heat the milk until just warm, then add the milk and vegetable oil to the dry ingredients.
Stir until it forms a loose, sticky ball.
Turn out onto a floured surface and knead for a few minutes, until the dough is smooth.
Place the dough in a bowl and cover with clingfilm, allow to rest for 20 minutes.
Cut into 8 sections and roll each one into a ball, place on a plate (not touching), cover with clingfilm and allow to rest for another 10 minutes.
To form the tortillas, place a ball of dough on a well floured surface, pat out into a 4 inch circle then roll out to and 8 inch circle with a rolling pin.
As the tortillas are formed place them in a stack with clingfilm between each one to prevent them sticking.
Heat a dry pan on high, cook the tortillas one at a time for 30-40 seconds on each side, they should puff up a little.
Keep cooked tortillas wrapped in a tea towel until ready to eat.