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.
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Mexican Flour Tortillas
for 8 tortillas
- 2 cups all purpose flour (I use a cup of white flour, 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 oil and water mixture and stir with a wooden spoon until dough forms, 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 …. as seen in the photo).
- Cut into 8 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 all the time and separated from each other.
- Heat a skillet or griddle and cook 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 1 week refrigerated, up to 3 months frozen.