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The subject of tortillas arose tonight in a discussion with Jesse about burritos and our longing for a really good one. (I make an okay burrito, but the best I’ve ever had have been in California.) A few nights ago Justin & I were talking about tortillas, so I guess tortilla-ness was just “in the air.”

I had no intention to cook anything tonight. We had a light dinner of raw vegetables, cheese and a couple bagels that I made last night. It was supposed to be an easy going evening. Then I found the recipe.

The last time I attempted to make tortillas it was a straight-up disaster. The dough was clumpy, hard and difficult to work. I remember having to use shortening, and I’m just not down with hydrogenated oils, so, I found a recipe using milk and vegetable oil for the fat necessary to make tortillas.

Okay, so these completely rocked. They were easy, quick and de-lishuss. I actually can’t even believe how good they are. I don’t think I’ll ever buy store-brand tortillas again. srsly.


Here’s the recipe I used:

These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand.

  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 3/4 cup lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don’t want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them. (source)