Mmmm...home-made tortillas...

So, I'm a baker.  A bread baker, actually.  It started off simple enough, with your banana and zucchini breads...but then, I fell in love.  And of course, as with any new relationship, the inevitable infatuation came along with it.  My progression was slow; experimentation with dessert breads progressed to cookies and muffins, which morphed to sandwich breads, which led to shaped loaves and buns, which expanded to pizza dough, and finally...to tortillas!

I've not purchased a single baked good from the store in 3 years.  And happy to say, I'm still in love with baking.  Imagine that.

It always surprises me how easy bread making is.  The easiest of them all are the tortillas.  Go figure that I tried them last....oh well, c'est la vie.  

Because making tortillas is so incredibly easy - even fun - and cheaper than anything you can find in the store, I decided to post my tortilla recipe and technique here.  

Enjoy!

Home-made Tortillas

Ingredients:

• 1 cup whole wheat flour/cornmeal
• 1 cup all purpose flour
• 1 tsp salt
• 1 ½ tsp baking powder
• 2 tsp olive oil
• ¾ cup warm water (about 15-25 seconds in the microwave)

Directions:

1. Combine flours, salt, and baking powder in a large bowl.
   
   
   
   
2. In a separate bowl, mix oil and water. Add to the dry ingredients, and mix until dough comes together, adding more water as needed. Knead for 1 minute, shape into a boule (a baking term for a ball), and let rest in an oiled bowl for 10 minutes.
   
   
   
   
   
   
3. Separate dough into 8 - 12 pieces and shape each into a ball.  (Amount depends on how big or thick you like your tortillas)
   
   
   
   
   
   
   
   
   
4. On a floured surface, use a rolling pin to flatten each dough ball into 6" rounds, about ¼” thick. If tortilla is still very sticky, dust with flour.  Stack tortillas on a plate.
   
   
   
   
   
   
   
   
   
   
5. Heat skillet over medium heat (dry...NO OIL) until very hot.  Cook tortillas one at a time until gently blistered on each side, flipping once during cooking.
   
   
6. Stack finished tortillas on a plate, separated by small paper towel squares to prevent sticking.

You may want to use these for tacos, enchiladas, burritos, or wraps immediately after cooking, but they store well in the refrigerator also.  Just allow them to cool to room temperature, then place them (paper towels and all) in a sealed plastic bag and refrigerate up to one week.  Warm tortillas in the microwave before using.

YUM!!