During our stay-at-home and safer-at-home time, I’ve been trying a few recipes that I might not otherwise have time to do. I’ve always wanted to try my hand at tortillas. I knew they were very simple, but I thought too time-consuming without a tortilla press.
I was wrong, by the time I made my second one, I had a nice assembly line going. Roll out, add to pan, roll out another one, flip the one in the pan, continue to roll the one on the mat. Remove cooked one, add rolled one, rinse and repeat. I whipped out 8 in about 30 minutes – that includes mixing and cooking.
They freeze really well, I placed them between wax paper and put in a freezer bag.
- 2 cups of unbleached flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tbsp lard or butter
- 3/4 cups water (add slowly, you may need more or less)
Mix the dry ingredients together, beat in the butter, and then add water slowly until the mixture forms a smooth ball. Divide into 8 equal pieces.
I rolled the dough into balls and coated lightly in flour and rolled out on a floured surface. You’ll want them to be very thin. I have a marble rolling pin, so that was easy to manage.
I added one at a time to my cast iron skillet, lightly oiled between each tortilla. Bake until bubbles form on the top and flip. You can brown them lightly on both sides, I left mine a bit underdone because I knew I’d be cooking them further when I used them.
It’s that simple.
I wanted tortillas for two reasons. First, I wanted tortilla bowls for a taco salad. These fit perfectly into my bowl forms. I baked for about 15 minutes for a crisp bowl.
And second, for these awesome, egg roll-ups in the video below. My first try was not nearly as pretty as Nadiya’s, but I’m willing to continue to practice. 😉
ETA: My second and third attempts were much, much better:
Nadiya’s Time To Eat is now on Netflix. I highly recommend it. Watching this segment, I knew I wanted to make it. What better time to try to make my own tortillas?