Thursday, November 18, 2010

Recipe: The BEST Tortillas EVER.

Last night I was feeling a bit uninspired. It's been a busy week with work and getting our house back into order from the flurry of travel recently, and I haven't been cooking or baking very much at all. I knew I wanted to make something vegetarian, something light and based on my mood, something quick. I began with what was in my fridge...beets, sweet potatoes, rainbow chard and some beans I had soaked/pre-cooked earlier in the week for a moment just like this. The colors inspired me to season this mixture with a Mexican-esque theme, which then inspired me to make tortillas.

It did a quick search on the internet, and found this recipe. The finished tortillas were amazing! I hope everyone tries them--they are worth the little extra time it takes.

What You'll Need:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

What You'll Do:

> Mix together the flour, baking powder,
salt and oil.
> Slowly add the warm milk.
> Stir until a loose, sticky ball is formed.
> Knead for two minutes on a floured surface.

Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff.

Keep rolled-out tortillas covered until ready to cook.

In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Makes eight tortillas.


  1. YUM! These look like they are naan's delicious cousin.

  2. Funny you say that... we were comparing the two while stuffing our faces. :)

  3. I will definitely try this recipe! I even have a tortilla press that my brother gave me a couple of years ago that I have never used. But not today - today I have everything prepared for a chicken pot pie. :)

  4. I think you will LOVE them! Tell me how the press works out...we used a cast iron skillet and it gave them this really amazing smokey flavor.