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This recipe is simple and delicious. It’s also an easy way to get kids in the kitchen! They can measure the ingredients, mix, and roll out. Cooking them is easy too, but only for kids mature enough to cook on the stove.
Homemade Flour Tortillas
3 cups all-purpose flour 1 teaspoon sea salt 1 teaspoon baking powder 4 teaspoon vegetable oil 1 cup warm water
Combine flour, salt and baking powder in a large bowl. Add oil and water and mix well. When mixture comes together and begins to form a ball, continue to mix for 1 minute or until dough is smooth.
Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 equal portions. Form each piece into a ball and flatten into discs. If dough is sticky, use a bit more flour. Cover flattened discs of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
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.
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.
Wipe out the pan in between tortillas if flour is started to accumulate.
The tortillas will keep well stored in an airtight container or zippered bag at 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.