Family Tested & Approved
flour, all purpose variety
salt, kosher variety
Gather your ingredients.
Add the dry ingredients to the bowl of a mixer, fitted with a dough hook, and thoroughly combine.
Chef’s Note: You do not have to use a mixer… you can mix the ingredients by hand, just as Ms. Perez did.
Add the oil and the water, and turn the mixer on medium low.
Allow it mix for 2 or 3 minutes, until the mixture is smooth, and the dough begins to climb up the hook.
Chef’s Note: You might want to stop now and then and scrape down the sides of the bowl.
Place the dough on a floured work surface.
Divide the dough into about 16 pieces.
Chef's Tip: Allow the dough pieces to rest for about 20 minutes.
Heat a dry pan over medium-high heat.
Roll out one of the dough balls, to about 7 inches.
Cook on one side until you see bubbles beginning to form, about 1 minute.
Flip and cook on the other side, about 1 to 2 minutes.
Chef's Note: Place on a plate, and cover, and then repeat for the other tortillas.
These tortillas will keep in the refrigerator for a week or more. In addition, you can freeze them, and they will keep for several months. Enjoy.
Keep the faith, and keep cooking.