Flour Tortillas

Summary

Yield
Servings
SourceMara Welton
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Flour tortillas come together in a snap. These tortillas were taught in a City Market class on Mexican Slow Food, with Mara Welton of Half Pint Farm and Slow Food Vermont, to accompany Posole.

Ingredients

2 cups
all-purpose flour
2 teaspoons
baking powder
1 teaspoon
salt
2 tablespoons
oil
3/4 cup
warm water

Instructions

Whisk together dry ingredients. Whisk in oil. Using your hands to mix, add warm water. Mix gently, only handling enough to form a cohesive ball of slightly sticky dough. Add extra flour or water as needed to attain proper texture.

Divide ball of dough in half several times until you have 8 dough balls. Coat balls with flour and place in a covered bowl to rest.

Preheat griddle over medium high heat. When griddle is hot, take a ball of dough and pat into a disk on a floured surface. Using a floured rolling pin, roll the dough turning 1/4 turns and flipping over as needed until tortilla is desired diameter. Place on griddle. Flip tortilla when bubbles appear on the surface. Tortilla is done when both sides have toasty bubbles.

Store tortillas in a covered pot or warmer until done rolling and cooking.

Enjoy!