Several months ago some friends introduced us to the uncooked tortillas at Costco. They were delicious. We bought a package and gobbled them up. We vowed to put them on our “perma-list” of things we always and only get at Costco. And then we went back the next time and they were gone. And they haven’t been back since. But grocery store tortillas just didn’t compare, and we inevitably ended up disappointed every time we bought them. Until I saw this recipe on Pioneer Woman’s Tasty Kitchen blog.
Now let me preface this by saying that I have no problem making my own stuff. We make granola and granola bars. We culture our own yogurt and buttermilk. We bake bread and pies and have even done poptarts before. But somethings just aren’t worth making on your own. At least not on a regular basis. The crackers, for example, were a failed “homemeade” experiment. It’s better to just pick up a box at Trader Joe’s and forget about the fact that the ingredients list is a mile long and you aren’t sure what everything is. I was afraid these tortillas would be the same. Tasty, good, not too hard, but really not worth making every single time you want tortillas. I was wrong. The dough is easy. The rolling is easy. The cooking is easy. And it is quick as well. Yes, you have to let the dough sit a while, and yes you have to roll each tortilla individually, but total time from your life is not more than 30 minutes (maybe a bit more if you have little helpers, but they inevitably get bored and will abandon the project before too long). And they are so good.
I use half whole-wheat flour because I like to do that kind of thing, although you are more than welcome to go the straight all-purpose route. Either way, the results are definitely worth the money you don’t spend on store-bought tortillas with a chemical taste and a way-too-long ingredients list.
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp. salt
1/2 tsp. baking powder
1/3 cup vegetable oil
1 cup hot water
Whisk together dry ingredients. Add oil and pinch it in with your hands, like you would mix butter into biscuits, until it looks like coarse crumbs. Stir in the hot water until it is all mixed in and forms a ball. Let sit for 30 minutes (although if you want to let it sit longer than that — within reason — it will not suffer any ill effects). Divide the dough into balls (I usually do 12, although I have done as many as 16) and heat a skillet over medium-high heat. Roll out the balls, one at a time, on a lightly floured surface until they are quite thin. Cook on the heated, ungreased skillet. The first side is done when the tortilla starts to blister (25-30 seconds), the second side is done when the blisters are browned (15-20 seconds).
I just put whatever I don’t use for dinner in a plastic bag in the fridge and save them for salad wraps, quesadillas, or just gobble them up plain. Because they are that good.