Lavon and Miss NiNi talk about the variety and uses of tortillas.
HOMEMADE FLOUR TORTILLAS
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup vegetable oil
1 cup warm water
Combine dry ingredients. Add the mixture of oil and water. Mix well. Dump mixture onto floured surface. Use hands to incorporate all of mixture.
Divide into 16 fairly even pieces. Roll into balls and flatten with your hand. Roll dough into roughly 6 to 7 inch circle. Lightly flour surface as needed
to prevent sticky.
Heat skillet to medium-high. Place dough circle into skillet and allow to cook for about a minute. The uncooked surface will begin to show a few bubbles
of dough raising up. The underside should have golden brown spots in about 1 minute. Turn over to cook other side for about 30 seconds. Stack in a covered
container until all are cooked. This will keep them soft and pliable.
Store in an air tight container at room temperature up to 24 hours. To freeze, separate tortillas with parchment or waxed paper and place in an airtight bag.
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