After yesterday’s post telling you about making the components for fajitas from scratch, it’s not much of a surprise that today’s post is about making homemade flour tortillas.
I have a confession to make. I’m not good with rolling pins. Maybe it’s a matter of patience (of which I have very little), but I always get grumpy when I try to roll out dough with a rolling pin. I especially hate it when it keeps shrinking (I know it helps to allow the dough to rest to avoid this, but still). This is why I never make pasta the classical way with a rolling pin (which according to Italians is the superior method), but with a pasta rolling machine. And this is also part of the reason why I never made flour tortillas from scratch before. So when I was purchasing some dried chipotle and ancho chiles from an online store that sells Mexican stuff, on a whim I clicked and added a tortilla press to my order.
There is one thing I hate even more than rolling out dough with a rolling pin, and that is rolling out sticky dough with a rolling pin. Which is why I was a bit skimpy with the water when I made these flour tortillas and so the dough ended up a bit dry. That actually made it harder to make them thin, and the tortillas ended up just a bit dry as well. So next time I will use a bit more water (already adjusted in the recipe below). Another thing I’ll do differently next time is that I will use my stand mixer to make the dough.
The verdict? The homemade flour tortillas definitely tasted fresher than store-bought ones. And it’s nice to know that there are no preservatives or other ingredients in there. They are also cheaper if you don’t count the labor you put in. They were definitely better, but I think I will still buy tortillas as well.
200 grams (1 1/4 cup) flour
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp olive oil (it is more traditional to use lard)
120 ml (1/2 cup) hot tap water
Do not knead the dough more than necessary, because that would develop gluten that will make it difficult to roll out the dough.
If you don’t have a tortilla press, you can do it by hand with a rolling pin as well. Roll out from the center towards the edges into different directions until it is about 20 cm (8″) in diameter and thin enough.