Easy Homemade Flour Tortillas

• Vegan

• Baking & Spices

  • 3 cups All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 1 tsp Sea salt, quality

• Oils & Vinegars

  • 1/3 cup Olive oil 9or your preferred vegetable oil

• Liquids

  • 1 cup Water

Found on busy-at-home.com

Description

Ingredients

• 3 cups unbleached all-purpose flour
• 1 teaspoon quality sea salt
• 1 teaspoon baking powder
• ⅓ cup olive oil 9or your preferred vegetable oil)
• 1 cup warm water

Directions

• Put all the dry ingredients into the bowl of your stand mixer and stir together. You could do this by hand, too, if you want. The mixer makes it super simple, though.
• Be sure your dough hook is attached and add the liquid ingredients to the dry. Continue to mix until the dry ingredients are completely incorporated and the dough that forms cleans the sides of your mixing bowl.
• Allow the mixer to continue kneading the dough for 2 minutes, to get a little gluten strand formation started. Its not like yeast dough. You are going to be looking for a huge, fluffy rise. You only want enough structure for the tortillas to hold together.
• After two minutes of kneading, cut the dough into 12 equal pieces. I cut it into fourths and then each fourth into thirds.
• Roll each piece into a ball and then flatten, slightly, on a lightly floured counter top or a silicone work surface, like I use. Cover with a clean kitchen towel and allow to rest for 15-20 minutes.
• One at a time, roll each flattened disk until they are 8 or 9 inches in diameter and fairly thin.
• Heat a cast iron skillet to medium high. Dont use any oil in the pan.
• Place rhe rolled out tortilla in the skillet and allow it cook until there are light brown spots forming on the bottom (about 1 minute).
• Flip the tortilla over and cook the other side. It will take about a minute, too, and the same light brown spots will form. (The tortilla may puff up while you are cooking, but dont worry, it will deflate and flatten, again, after you remove it from the skillet.
• When I remove the tortillas from the skillet, I place them in a one gallon, zip top bag. I dont seal it, just fold the top under to hold in the heat and steam. This helps the tortilla stay soft and pliable, as it cools.
• I usually roll out the next tortilla, as the previous one cooks.
• Repeat the process until all the tortillas are cooked.