Have you ever looked at the back of a package of tortillas? Soooooooo many added ingredients:
You know what you need for homemade tortillas? TWO ingredients. Two! (Okay, three if you include the water, but that doesn't count.)
This recipe makes 4-5 tortillas (depending on how large/small and thick/thin you make them).
1 cup flour
1/4 cup water
2 tablespoons olive oil
More flour for rolling out, etc.
So... these ARE simple, I promise... but they lean towards being labor intensive because each one gets rolled out and flash cooked separately. I always say one day I'm going to just commit and make 100 tortillas (they freeze nicely)... but I always get tired of making them by #12 and I've never made more than 25 at once.
So, mix together the first 3 ingredients with a fork.
Hand knead dough together and put on a floured surface:
Shape into balls a little bigger than a golf ball. Here I multiplied the recipe by 5 to get about 25 tortillas. When we have taco night as a family of 5,we for sure need a minimum of 12, but usually 16 is a safer bet, and then some for next-day leftovers.
Roll out as thin and round (or square, that works, too) as you can. Keep flouring to keep them from sticking. This is a great recipe for kids to help with:
In a hot frying pan with NO oil (dry), place the tortilla in and wait till you see it bubbling up, then flip it. Same thing on the other side. The entire process for flash cooking it should be well under a minute. My trick with this part is-- keep the pan very hot, but when it reaches a peak-- turn the burner off for the next 2 tortillas. Then turn it back on again, etc.
Done! Serve immediately, or keep in a ziplock in the fridge up to a week or so. Freeze for 3 months (Careful when defrosting, warm them well!)
Want a great taco recipe to go with these? Click here for Honey Lime Vegetarian Tacos!