Tortillas are surprisingly easy to make, but it does go a lot faster with two: one to flatten dough while the other cooks the previously-flattened dough. Each tortilla takes about as long to cook as to roll.
These tortillas are good enough to eat plain. They store well in a ziploc baggie.
- 3 cups flour
- 1 teaspoon salt
- 1/3 cup oil
- (up to) 1 cup warm water
- Preheat a large skillet on medium heat (our stove runs hot so it’s more like medium-low, YMMV)
- Mix flour and salt in a medium mixing bowl
- Cut in oil with a pastry blender or a fork
- Slowly incorporate water, mixing until a soft dough forms
- Make 2-inch dough balls – probably ten or twelve
- Roll flat with a rolling pin. The dough should be as close to paper-thin as you can make it (you’ll probably wind up with cardstock).
- You won’t need to flour the surface – if the dough is good it won’t stick (except maybe to the rolling pin)
- Cook the tortillas one at a time until they start to bubble, then flip and heat until brown spots form.