Continuing on the theme of “Things we have time for while in quarantine”, I would like to share with you my experience of making homemade tortillas. This has also always alluded me, it seemed like something only those with a Mexican birthright could do. I always just bought flour tortillas and left the making of them up to the professionals.
But times have changed and I have found myself in quarantine in Italy without hope of anyone bringing me corn tortillas any time soon. Jeff and I decided to make fajitas for lunch but the only thing missing was tortillas. “Well, I have the time, why don’t I try to make them?” So I scoured the Internet and found a recipe that promised soft pliable tortillas.
So I rolled up my sleeves and dived into a huge bowl of flour up to my elbows. I am happy to report that they turned out delicious and soft, just as was promised. Give the recipe a try and see if you like them too!
Mexican Flour Tortillas
Ingredients:
- 4 cups of flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 cup of water
- 1/3 olive oil
Instructions:
- Mix the dry ingredients together then add the olive oil and mix until coarse and incorporated.
- Add the water and mix with your hands until it forms a ball and all of the flour is mixed in.
- move the dough to a floured surface and knead the dough for a few minutes until it is smooth and elastic. When you poke it with your finger it should spring back.
- divide the ball into golf ball size pieces and allow to rest while you heat your skillet up.
- roll each ball out until it is the width of a dime and transfer to the hot skillet.
- when it starts to bubble, flip it and cook on the other side
- continue until all of the tortillas are made
