I made homemade tortillas for lunch today.
They were lovely.
They were soft and delicious.
We liked them a lot.
And here’s what I did, step-by-step, to prepare them…
Yes, it couldn’t get any simpler.
1. First, in a larger bowl, combine the flours and salt.
2. In a separate (heatproof) bowl, over heat or in the microwave oven, melt the butter.
3. Mix the water into the melted butter and pour all this mixture into the bowl with the dry ingredients.
4. Using your hand, combine the ingredients to form dough. Then knead the dough until it becomes silky smooth and it looses all its tackiness. It should take about 8-10 minutes.
The final dough should be somewhere between wet and crumbly. It is perfect when no cracks form and the surface is smooth.
If your dough has cracks on the surface, it means it is too dry. To improve it, add a little water, 1 teaspoon at a time.
If your dough is too wet, keep adding flour until it looks all right.
5. Cover the dough with a clean kitchen towel and allow it to rest for about 1 hour.
6. Then divide the dough into 8 equal pieces.
7. Roll the pieces of the dough into little balls between the palms of your hands.
If the dough still appears too dry, you can dampen your hands a little under running water and continue forming the little balls.
The smoother they are, the better.
8. Okay, we need very lightly floured work surface now. It should be less floured that the picture shows. We need barely any flour now.
I recommend being careful with flour at this phase because using a lot of flour results in hard and crunchy tortillas…and we don’t want that.
Roll out each ball into a round which is about 7 ½ inches (19 cm) in diameter.
9. Preheat a large skillet or a frying pan over medium-high heat.
Place one tortilla on the pan and let it cook for about 30 seconds.
No oil or butter is needed. There’s enough fat in the dough.
You know that the temperature of the skillet is right when bubbles start to form by the end of the 30 second period.
If there are no bubbles, you need to raise the temperature slightly. Let’s call this first tortilla our pioneer testing tortilla, shall we.
10. After 30 seconds, flip the tortilla over and cook another 20 seconds.
11. And then flip the tortilla over for the second time, and let it cook for another 20 seconds.
At this phase it will begin to puff, sometimes even into a round ball. And that is good.
12. Remove the tortilla from the pan, place it on a plate and cover with a kitchen towel to keep it warm.
13. Repeat the process with the remaining tortillas.