Homemade Tortillas

The next few posts I do will probably involve food. I've been thinking a lot lately about how to reduce our food bill. Here's one recipe that's dirt cheap. Homemade Tortillas. I grew up on Mexican food and to me it's comfort food. These tortillas are a healthier version of the ones we all know and love that unfortunately contain lard or shortening.

3 cups flour*
1 1/2 teaspoons salt
1 teaspoon baking powder
1/3 cup canola oil
1 cup warm water

Blend dry ingredients.

"Rub" in oil with your fingers until fine crumbs appear.

Add water with a spoon or fork ... really does need to be warm water. Then knead dough until smooth (you can do it right in the bowl) about 2 minutes.

Cover the bowl with a bag, a slightly wet cloth or saran wrap. Let it sit ("rest") about half an hour. They cook up much better if you don't skip this step.

Divide dough into small balls. I use a melon baller to get them to a somewhat uniform size. Some people say to make them into the balls before letting the dough "rest." I do it either way ... whatever I have time for.

Roll out as thin as you can with a rolling pin. I've seen people do this with their hands, but I just can't make it work. I don't worry if my shape is off ... still taste's the same. Use a little dusting of flour if things are sticking.

Bake on a hot griddle until freckled, about 20/30 seconds on each side. I like to use a flat cast-iron pan. (We bought it at Walmart and LOVE it! In fact, my flat cast iron pan never leaves my stove top ... we really like pancakes and tortillas!)

I'm not sure how many servings this makes. It really depends on how large you make your tortillas. I like to make mine small.

*Note: I usually use half all-purpose white flour and half whole wheat or soft white wheat flour. The tortillas taste better and are easier to make if you use only white all-purpose flour. If you try to use all whole wheat flour they will taste like cardboard.