Flour Tortillas Recipe

We started making our own burrito sized flour tortillas to save money, and to better utilize our food storage. A pack costs around $3, and we are using a couple packs each week, which adds up to about $300/year. They are very easy to make, but rolling them out can be a time consuming. A combination of white and wheat flour can be used, to make them more healthy and to cycle through food storage wheat.

We like big tortillas for making buritos, but typical frying pans are too small to cook them for this size. So we experimented, and went to Home Depot and got a 12x12" 16 gauge steel plate to cook them on. We cleaned the plate to remove oil, and then seasoned it by basting it with avacado oil while heating it, to form a layer of baked on oil. We place the plate directly on the stove burner, and it works quite well.

We noticed that some recipes use baking powder. This is unnecessary, as unleavened dough will still form air pockets while cooking.

Since tortilas are unleaven bread, you can also use this recipe for a passover/easter meal. Just baste them with butter, garlic and sprinkle with cilantro and they become a nice addition to a middle eastern meal.

Ingredients

Directions

Mix up the incredients in a bread mixer or food processor, and let rest for a half hour so that glutin forms and so that it is easier to roll out.

Divide the dough into about 12 equally sized balls. Roll out each as thin as possible. Cook on a steel plate for about 30 seconds on each side. Set the burner to medium initially, and then adjust the heat such that the tortillas cook as fast as you can roll them out, so that no time is wasted.

They can be made in advance and stored in a plastic bag. Make sure that they are room temperature before placing in a bag so that condensation doesn't form on the lining of the bag, making the tortillas soggy.

They can also be eaten with butter and cinnamon for a treat. Many restaurants make these, but use sugar. We forgo the sugur to make them more healthy.