Easy Homemade Tortillas

Have you ever made your own? If you’ve been out there making homemade breads from your freshly fermented sourdough starters and having weekly baking marathons, you may want to take a deep breath! These Easy Homemade Tortillas are your new BFF.

There’s no proofing (just one small resting period). You don’t even need to turn your oven on. This one is easy peasy and won’t leave your kitchen a complete disaster after hours and hours.

If you’re looking for inspiration to fill these delicious tortillas with, try them with my Vegan Jackfruit Carnitas!

Ingredients

2 cup whatever flour you have, plus more for surface and rolling
3/4 cup water
1/2 tsp salt
2 tbsp olive oil

Directions:

1. In a large bowl, combine all ingredients with a fork to form a single dough mass. Turn mass onto a floured surface and need until dough is elastic and not sticky, about 15-20 times.
2. Although dough to rest and gluten to hydrate, covered with a towel, for about 20 minutes.
   1. Note: Now is a great time to preheat a seasoned cast iron skillet to medium high heat.
3. After dough has rested, portion dough into 8 even slices. Roll by hand into a ball. Then, on a lightly floured surface, let’s roll these babies out!
4. Lightly flour a rolling pin and get to work, doing your best to create a round tortilla, but no need to make it perfect! Keep on rolling until the tortillas are nice and thin (get them as thin as you would expect your tortilla to be because these babies are not going to be thinner once they’re cooked!). Once it’s about 7-8 inches in diameter, it’s time to cook!
5. Add tortilla to the hot cast iron. Allow your tortilla to bubble and cook for about 60 seconds before flipping and cooking the other side for an additional 60 seconds. They should have some bubbles and browning when they’re done.
6. Repeat rolling and cooking the remaining 7 tortillas and then enjoy the heck out of these easy homemade tortillas!

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Easy Homemade Tortillas

Have you ever made your own? If you've been out there making homemade breads from your freshly fermented sourdough starters and having weekly baking marathons, you may want to take a deep breath! These Homemade Tortillas are your new BFF.

Author: Maddie Augustin

Ingredients

• 2 cup whatever flour you have plus more for surface and rolling
• 3/4 cup water
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine all ingredients with a fork to form a single dough mass. Turn mass onto a floured surface and need until dough is elastic and not sticky, about 15-20 times.
2. Although dough to rest and gluten to hydrate, covered with a towel, for about 20 minutes.
3. Note: Now is a great time to preheat a seasoned cast iron skillet to medium high heat.
4. After dough has rested, portion dough into 8 even slices. Roll by hand into a ball. Then, on a lightly floured surface, let's roll these babies out!
5. Lightly flour a rolling pin and get to work, doing your best to create a round tortilla, but no need to make it perfect! Keep on rolling until the tortillas are nice and thin (get them as thin as you would expect your tortilla to be because these babies are not going to be thinner once they're cooked!). Once it's about 7-8 inches in diameter, it's time to cook!
6. Add tortilla to the hot cast iron. Allow your tortilla to bubble and cook for about 60 seconds before flipping and cooking the other side for an additional 60 seconds. They should have some bubbles and browning when they're done.
7. Repeat rolling and cooking the remaining 7 tortillas and then enjoy the heck out of them!