Homemade Flour Tortillas

If you have not made homemade flour tortillas you really should try them.  They are fairly easy to make.  Shop in the organic section of your grocery store, or visit a health store (or online) for the ingredients. 

Mix 3 cups of organic/non-gmo all-purpose flour with 1 tsp. salt (I use a sea salt) and 1 tsp. aluminum free baking powder.  I mix this slowly in my mixer using the bread dough blade.

Slowly, I add 1/3 (see note) cup of organic, non-gmo canola oil, and 1 cup of warm water.  I don't think I have even had to scrape the sides.  I use a medium speed and mix for about 1 minute or so. You'll know when you dough is ready.  It will all stick in one ball.

note: originally used 1/2 cup oil, but reduced it to 1/3 cup.
 

Transfer to a lightly floured surface.  I use an Oklahoma bread cloth (which I store in my freezer).  You just need a floured surface.

Cut the dough in half.  Then each piece in half again.  

 

Keep cutting each piece in half until you get 16 somewhat even sized pieces.  I do not own a dough cutter, so I use the side of a long metal spatula.

 

Roll them into balls.  Flatten by hand.  Place on a baking sheet to rest for 15 minutes.  I cover mine with a towel.

Using a rolling pin, roll out one tortilla at a time (do not stack uncooked tortillas).  I roll mine to about 7 inches in diameter.  If they are too thin for you to handle, make them 6 inches.  I do about three on my floured dough cloth, and keep doing more as I fry them in the pan.  I keep flour on hand to re-flour the cloth.  I roll these on a kitchen table behind the stove, so I only have to take a step or so to get them rolled and into the pan.

Heat a frying pan with enough canola oil to cover the pan.  I used a medium heat, but all stoves are different.  You want it hot, but you don't want to burn your house down. I first made these using a med-high heat, which brown them too fast.  I reduced to a medium heat, and it did fairly well for me. 

When the pan with oil is hot, put one dough round in the pan.  I don't have a time really (maybe a minute or less), I just watch it as it browns.  You'll get raised bubbles too.  Flip with tongs, and fry the other side about 30 seconds.   Once they are cooked, transfer to a plate to cool.  I use tongs with a rubber end to avoid tearing as I flip the tortillas.

I store mine in an airtight container at room temperature.  These are only good for a day (24 hours), so if you don't plan to eat all of them, simply freeze them (putting parchment paper or waxed paper in between each one, before putting in a zip freezer bag).