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Flour Tortillas Recipe

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This recipe for Flour Tortillas, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meredith DeVoe
Added: Tuesday, March 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1/2 c. warm water
1/4 c. (or less) vegetable oil
1 tsp. salt

Directions:
Directions:
Stir the salt into the flour. Add the water and oil. Stir in to form a somewhat stiff dough. Knead briefly.

Meanwhile, heat an ungreased griddle or pan over the burner until a drop of water sizzles. Form about 8 balls of dough. Flatten with your hands and roll very thin on a floured board or countertop. (You can stack them for a few minutes, after that they will start to stick together.) Don't worry if they aren't perfectly round-- that takes practice.

Place one on the heated griddle. Bake until it has brown "freckles" and turn over with tongs (if the griddle is hot enough it takes about 20 seconds per side) and bake the other side. Remove with tongs to a plate and cover with a cloth. Repeat until all are baked. Adjust the heat if needed, but they should bake fast or they become stiff. Don't worry if the griddle smokes, it will not affect the flavor.

Personal Notes:
Personal Notes:
For a family of four, I recommend doubling the recipe. You can keep them warm in a slightly warmed oven, but keep them covered or they will become too stiff to roll. These can be used as soft tacos, for dipping into guacamole and salsa, quesadillas, shawarma, fajitas, or any "wrap" sandwich. You can even spread with butter and cinnamon sugar for breakfast.

 

 

 

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