Now this is really back to basics, huh? Just a step above flour and water but I've made these a few times and taco night takes on new meaning when served up on soft & warm fresh tortillas. This recipe makes 12-16 eight-inch tortillas but I don't get too hung up on making perfectly sized or uniform discs so just have fun and enjoy the pleasure of a homemade simple tortilla. If things progress I may even get one of those fancy tortilla presses and then I'm in business!
3 cups all-purpose flour (plus extra for flouring your work surface)
1/2 cup vegetable oil
1 teaspoon salt
1 cup warm waterCombine flour and salt. Add vegetable oil and mix lightly. Add the warm water and mix with a wooden spoon until you have a soft dough. Divide into equal pieces of 12-16 or so balls. Brush with a little vegetable oil and cover with a dish towel and let sit for 15 minutes.
Roll out each ball on a floured surface. Again, nothing too perfect but try to achieve a uniform thickness so they cook evenly. Preheat an ungreased griddle or cast iron pan. Add tortilla and cook until it begins to puff with a few browning spots on the bottom. Flip and press down to release the air pockets. Cook for about 1 minute. Remove and keep warm on a platter under foil until ready to fill. So good that I always eat one. You know, quality control and all...
Recipe from Dinner a Love Story
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