I’m so honored to have my very multi-talented friends Moriah Spicer http://media.moriahsmidwest.com/ contribute this recipe for todays post! It was such a treat when she made these for us awhile back. Now we all get to learn how the magic is done.
30 minutes | Around 10 tortillas
When my parents first got married my mom taught my dad how to make tortillas. Since then, he has been the tortilla master at our house. I still request “burrito buffet” when I go home to the farm because there is just nothing like my dad’s warm fresh tortillas.
2 cups white flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon oil (canola, vegetable)
3/4-1 cup cold water
Mix all ingredients into a stiff dough. Divide dough into 1 inch balls and roll as thin as possible on a lightly floured board. Cook about 2 minutes on each side on a hot ungreased griddle.
Mix all ingredients into a stiff dough. Divide dough and roll between your palms into one inch balls. Start by flattening the balls and pressing between your fingers to make a round thick patty (like a tiny pita) and then use a rolling pin to roll as thin as possible on a lightly floured board. If you don’t have a rolling pin you can use an empty wine bottle or something similar. I have found the best way to keep a nice circular shape is to always roll from the center outwards, consistently rotating the tortilla and flipping it to obtain an even product. Cook about two minutes on each side on a hot ungreased griddle (cast iron is ideal). Serve immediately or keep warm but slightly dampening a thin cloth and covering your tortillas as the stack grows. Enjoy!