Easy, 1 hour, Serves 6 – 10
Once you try a home-made tortilla, you will never go back to shop-bought. Best eaten straight away.
- 2 cups flour (any flour will do, however, you might need to adjust the amount of water to achieve the right consistency)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup vegetable oil (or shortening)
- up to 3/4 cup warm water
- Sift the flour, salt & baking powder into a large mixing bowl.
- Add oil or shortening and mix well with your fingers to combine.
- Keep adding water until the dough forms sticky ball.
- Divide the dough in 6 – 10 balls, wrap in cling film and and set aside.
- Lightly dust the bottom of the tortilla press, place the dough ball in the middle, flatten it slightly with the palm of your hand and dust the top and press down.
- If not using tortilla press, dust the counter or pastry board and roll out the dough ball with a rolling pin.
- Heat a dry griddle or frypan (make sure it’s OK to do so with the particular pan you’re using) and cook tortilla for about a minute until it’s puffed up and then flip over and cook for another minute or so.
- Follow steps 5 – 7 with the rest of the dough balls.
- To keep tortillas warm, you can keep them in a tortilla warmer covered in a damp cloth (alternatively set your oven to low heat and keep them warm covered in a damp cloth in the oven.
- Serve and enjoy!