Home made Tortilla Recipe

Tortillas
(Makes 16 wraps)

 

I Love Mexican wraps especially when I have a few people coming over and I don't feel like cooking something heavy. They are quick, delicious and out of the box. Another great thing about them is that you can serve them as wraps or into cheesy Quesadillas.

I found this great recipe for Tortillas which will be the base of this meal. They are quick, taste authentic and much cheaper than the store bought ones. This was my 1st trial of this recipe but they were amazing. They are bent because I had squeezed them into a smaller Zip Lock to keep in the moisture after cooking.
 

Ingredients

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 1 cup warm water

Instructions

1. Combine flour, salt and baking powder in the bowl and mix together. Add oil and water and knead. Do this for about 5 mins to ensure a great final product.
2. Transfer to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
5. Wipe out the pan in between tortillas if flour is started to accumulate.
6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
7. The tortillas will keep well stored in an airtight container or zippered bag at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

Interesting reading about Kneading: http://en.wikipedia.org/wiki/Kneading