Yields approximately 8.
I started making homemade tortillas when I realized how impossible it was to find store-bought tortillas without the aluminum derivatives, and just how easy they are to make from scratch.
Simple. Inexpensive. Delish.
You can make them entirely with whole wheat but the don’t hold up as well. They’re tasty and great for things like quesadillas or my yummy Avodillas, but for tacos, burritos and the like, they tend to just fall apart. Hence my cutting it half’n’half, as seen below.
½ teaspoon Sea Salt
¾ cup Purified Water
3 tablespoons Extra Virgin Olive Oil
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times (not minutes), adding a little flour or water if needed to achieve a smooth dough. (Note: if modifying with Whole Wheat Bread Flour, additional water may be needed; add by the tablespoon to yield desired consistency.) Let rest for 10 minutes.
In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. (Note: I often ditch the spray and just cook them dry to avoid the added fat and to keep from having excess oil burning in my pan. So long as they’re not sticking to the pan, you’re good!) Keep warm and serve fresh.