Directions: |
Directions:1. Dissolve salt: Add the salt to the warm water and stir together until the salt dissolves.
2. Make dough: In a large bowl, use a fork to combine the flour with the oil until it looks crumbly. Pour in almost all of the salt water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more water.
3. Quickly knead: When the dough comes together, transfer to a floured work surface and knead until smooth, 2 to 3 minutes. Cover with a clean dishcloth and rest for at least 15 minutes.
4. Roll out the dough: Divide the dough into 10 equally sized blobs and shape them into small disks. I then roll out one at a time and cook one at a time. While one is cooking, I'm rolling out the next one. That way, you don't have to worry about them drying out if you roll them all out ahead of time.
5. Cook tortillas: When the skillet is preheated, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles. When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in places and the tortilla looks dry around the edges. Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan smokes or browns the tortillas too quickly, reduce the heat.
6. Keep warm: Transfer the cooked tortilla to a dishcloth and cover it, then continue with the remaining tortillas, adjusting the heat as needed. They will dry out!! Serve immediately. |
This recipe for Basic Flour Tortillas is from