So for the first time ever I made my own. The actual cooking time took me about 30 minutes. Total prep time probably 1 hour 15 minutes, but most of they was time for the dough to rest.
It’s not hard but it is a bit labor intensive. But it gives you control over the ingredients so it’a a win.
First mix up your dough.
3 cups all purpose flour
1 tsp. salt
2 tbls. baking powder
1 stick butter cut in with a pastry blender
(Every other tortilla recipe I found on google called for either lard or vegetable shortening. Well, I have one kid who can’t have pork and one who is super sensitive to palm/coconut oils so neither of those would work for me. This is why I chose butter. Use the fat of your choice that is solid at room temperature.)
I also found that the butter blended better if Inused my fingers at the end. You don’t want beads of butter like in most baked goods. You want it to be thoroughly blended so that when you pinch some of the flour together it sticks together like wet sand.
Once your flour mixture is the right consistency pour in 1 1/4 cups warm water and mix until the dough forms a ball in the bottom of the bowl. It should be a moist dough but not wet and sticky. Cover and let the dough rest 20 minutes.
After the testing period, pinch off bits of dough and form into 1 1/2 inch balls. Cover and let the balls rest 15 minutes.
This recipe made me about 30 tortillas. They are going to make a great bread substitute. I think I’m going to try using less flour when I roll them out next time as they ended up being a little dry. But they tasted great as soft tacos for dinner and were light and pliable. And I have enough for dinner tomorrow. Yay!