Flour Tortillas

Once again my motivation was saving a couple bucks. Quite a while ago, Chaeli and I learned how to make flour tortillas. It was so easy! Today I tried it again and decided to make the big ones for a recipe I call "green burritos."







Flour Tortillas
1 C unbleached flour
dash salt
2 T warm canola oil
1/2 C water

Mix
the flour and salt, then stir in the oil. When fairly mixed but still lumpy, add the water. Knead well for about 3 minutes.

Cover
with a damp kitchen towel and let rest for 30 minutes. Don't skimp on this part. It's the key to soft, pliable tortillas. I ended up leaving my to sit for about 2 hours just because I couldn't get right back to them and they are great.

Knead
for just a moment, then divide into 6-8 (small) balls. Less if you want more tortillas. Roll out each ball into a thin circle.

Preheat
the dry frying pan (no oil or butter). Place the plate inside then plastic bag.

Cook
a tortilla on the hot pan until brown spots develop on the bottom (30-45 seconds). Flip tortilla and do the same on the other side. Then put the finished tortilla on the plate and close up the bag.

Repeat
with the rest of the dough, placing each cooked tortilla on top of the last in the bag. I did large tortillas so they didn't fit on a plate in a bag. I stacked them on a paper towel with a paper towel and dish cloth on top.

Note
It's best to let the finished tortillas rest for about 10 minutes. If you can't wait, use the tortillas in the same order that they were cooked, in order to allow the others to steam as much as possible.