At last, I made tortillas at home, on Friday I was without tortillas, and in my family, Friday is quesadilla day and no way my 4-year-old will allow me to change that.
The truth is making tortillas is easy and fun. I made them half whole wheat flour and half all-purpose flour. And yes, they make awesome hatch chili quesadillas.
- 2 cups all-purpose flour (I use a cup of white flour, and a cup of whole wheat flour)
- 1 teaspoon baking powder
- 1/4 cup oil
- 3/4 cup warm water.
- 1 teaspoon salt
- In a bowl, mix the flour, salt, and baking powder—fluff with a fork.
- Add the oil and water mixture and stir with a wooden spoon until dough forms. It should be moist and elastic.
- Let stand for 1 hour covered with a damp cloth (I forgot the damp cloth, so the dough got a crust).
- Cut into eight servings. Roll each portion until it is the size of a salad plate, about 18 cm in diameter. Keep tortillas covered with a wet cloth and separated from each other.
- Heat a skillet or griddle and cook for about 1 minute per side over medium-high heat. They should turn golden in spots.
- Keep covered with a dry cloth to keep them warm.
- Keep one week refrigerated and up to 3 months frozen.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stove
- Cuisine: Mexican
Keywords: Flour tortillas, flour tortillas with oil