These flour tortillas are quick and easy, but don’t skimp on the "resting" times – they are the key to soft, pliable tortillas. Use olive oil to make vegan tortillas.
Breads & Grains • Easy Recipes • Mexican / Tex-Mex Recipes • Quickies • Staple Recipes • Vegan
- medium bowl
- wooden spoon
- kitchen towel
- rolling pin
- large frying pan
- plastic bag
- 1 c flour
- dash salt
- 2 T melted butter or warm olive oil
- ½ c water
Mix the flour and salt, then stir in the butter. When fairly mixed but still lumpy, add the water. Knead well for about 3 minutes.
Cover with a damp kitchen towel and let rest for 30 minutes.
Knead for just a moment, then divide into 6-8 balls. Roll out each ball into a thin circle.
Preheat the dry frying pan (no oil or butter). Place the plate inside the plastic bag.
Cook a tortilla on the hot pan until brown spots develop on the bottom (30-45 seconds). Flip tortilla and do the same on the other side. Then put the finished tortilla on the plate and close up the bag.
Repeat with the rest of the dough, placing each cooked tortilla on top of the last in the plastic bag.
It’s best to let the finished tortillas rest for about 10 minutes. If you can’t wait, use the tortillas in the same order that they were cooked, in order to allow the others to steam as much as possible.
You can roll these up into enchiladas, cook them into quesadillas, or just eat them with guacamole, hummus, or some other dip.
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