Back when I posted my recipe for pita, I raved about how easy it was to make, and how quick. But tortillas are even more simple, and just as delicious. The dough is wonderful to work with and perfect for rolling out. Like pita, I like to make tortillas in bulk, freeze what I don’t eat, and then pull out tortillas to use for quesadillas, tacos, sandwiches, even Indian food (tortillas are extremely similar to chapati, a south Indian flatbread)!
- 2 3/4 cups flour
- 5 1/2 tablespoons vegetable or canola oil
- 3/4 teaspoon salt
- 3/4 cup water
In a large bowl, combine the flour and oil, working with your fingers. Dissolve the salt in the water, then pour this into the bowl and begin to knead. When the dough has come together, divide it into twelve balls, then cover the bowl with a damp rag and let it rest for 25 to 30 minutes (longer is okay, but unnecessary).
Dust a work surface with flour (I like to use a cutting board), making sure to keep flour on hand. Turn the stove to medium heat and place a pan on it. Roll out the dough into circular shapes roughly seven inches in diameter. Once the pan is hot, place the rolled out tortillas on it one at a time. Flip the tortilla when the dough starts to puff up and allow the other side to cook. This should take very little time, so be watching constantly. For a richer flavor, brush the tortillas with oil or butter once they are finished. Enjoy!