Tortilla's from Scratch
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- 4 c
- 1 1/2 tsp
- 2 tsp
- baking powder
- 1 3/4 c
- water, warm , can use more water if needed
- 3 Tbsp
2Add oil and warm water and I use a serving fork to mix this up, then I use my (Cleaned) hands and mix well, your dough should be moist but should not stick to your hands. I let the dough rest for about five minutes. Your dough should not need flour on the breadboard when you roll them out, its all in the feel of the dough.
3Now take and make balls out of the dough, I make 12, let this set a few minutes. Now your ready to roll them out, one at a time roll thick or thin your choice, make a circle about 6 inches across, I don't roll the perfect circle but just before I cook them I stretch them in to a circle as best as I can.
4You should have your cast iron flat griddle heated I have a electric range and I set my heat on 7,(one of my sister in laws sprays pam on her griddle when cooking) place a tortilla on griddle and cook til it starts to bubble, turn it over and just barley cook the other side, I like them just on the raw side, as when you place them in your tortilla keeper they will still cook as your placing more on top of them.