If there is, in fact, a “wrong way” to live, then I’ve been doing it wrong for years.
Okay, that might be a little excessive, but the fact that I’ve been using store bought tortillas my whole life just feels so wrong now. If you’ve never had homemade flour tortillas, let me tell you, it’s amazing what a difference it makes. They are leagues better than the store bought ones, and they’re honestly pretty darn easy to make.
I originally made these Flour Tortillas for my Chili Rubbed Steak Tacos with Chimichurri, which I posted yesterday, but since then I’ve made another 3 batches. I’m just making up reasons to eat tortillas at this point. I’ve turned every leftover I have into a taco or wrap. Every. Leftover.
We’re talking iCarly-style spaghetti tacos here. I don’t know what’s more ridiculous: the fact that I honestly made leftover spaghetti into a taco or the fact that I’m 24 years old and I know what iCarly is.
Or the fact that I spent the last 24 years under a homemade-tortilla-less rock. That’s probably it.
Just look at the way they puff up when they’re first cooked. I can’t explain to you why it is so exciting to me when it starts to bubble and puff up, but it honestly makes my day.
These tortillas will make your day too, whether you use them for Cinco de Mayo, just another taco night, or for wraps! Try them once and you’ll never go back to store back tortillas either!Print
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/3 cup canola oil
- 1 cup warm water
- In a large bowl, whisk together the flour, salt, and baking powder.
- Make a well in the center of the dry ingredients and pour in the warm water and oil.
- Stir together with a wooden spoon or your hands until the dough comes away from the sides of the bowl and forms a ball.
- Remove the dough from the bowl and knead on a lightly floured surface for 1-2 minutes. Reshape into a ball and divide into 16 equal portions.
- Shape each of those portions into a ball, and then cover with a kitchen towel. Let sit for 15 minutes.
- Heat a nonstick pan over medium-high heat.
- Flatten each of the dough pieces out using the palm of your hand on a lightly floured surface. Roll out using a lightly floured rolling pin. Create tortillas that are about 6 inches in diameter (they don’t have to be perfect!)
- Cook one tortilla at a time, for about 1 minute on each side. The time will adjust depending on how hot your pan is, so your first tortillas will take longer than your last.
- Cover the cooked tortillas with a kitchen towel to keep warm until ready to serve!
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