Nothing compares to the taste of home made tortillas. I can remember cooking fresh tortillas at my next door neighbor’s house as a young one. We would toss the tortillas right on the gas stove burner to heat them up, then spread butter on them when they were done. What a treat!
There was a Sesame Street episode I remember as a kid, which showed a young boy and his father cooking tortillas on a griddle over an open camp fire. When I saw this I could actually *smell* the tortillas! It’s a smell that I haven’t forgotten.
Later on, a great friend Robin made some fresh tortillas at our house. I never really thought of making them home made at that point, even though I had eaten many as a child! She inspired me to make them. Thanks Robin!
Below you will find a recipe source, my personal modified recipe and a sesame street youtube video. I couldn’t find the original campfire tortilla episode, but a tortilla contest instead!
You may be wondering what the post title is all about. The recipe makes 20 tortillas. I made the 20 and then proceeded to eat one that cooked a little too long, hence the minus one.
Here’s a link to the original recipe: Mexican Whole Wheat Flour Tortillas
My Modified Recipe:
2 cups all-purpose flour
2 cups whole wheat flour
3/4 cup butter
2 teaspoons salt
1 cup boiling water
Generous amount of flour for rolling out the tortillas
Stir together the flour and the salt, then rub in the butter with your hands until the butter forms tiny little bits. Make a well in the center then pour in the boiling water. Mix with a fork and sprinkle a little bit of additional flour if needed. Knead until the dough is well formed and does not stick to your fingers.
Make balls a little bit bigger than golf balls, place them on a cookie sheet and cover with a towel. Let stand for 1-2 hours. If your cast iron pan is a regular size, you may want to make smaller balls.
Heat a cast iron or frying pan over medium heat (my stove is very hot, so I kept the temp at the lowest setting). On a floured surface, roll out tortilla with a rolling pin. Cook them one at a time flipping them over to prevent burning. You can roll out the rest of the tortillas while cooking.
Makes 20 tortillas
Here you can see that I’ve used quite a bit of flour for rolling. My recipe is quite a bit more moist, which prevents the edges from tearing when rolling them out. I just add more flour to the top and bottom while rolling them flat. Before setting the ball on the surface to be rolled, I flatten the ball out a bit with the palms of my hands while spinning. You can press in and flatten edges that look like they may tear beforehand.
Here’s a tortilla after it has been rolled out. Don’t be afraid to get flour on your surface. This is just the first one. My whole counter was covered with flour by the time I was done! 😉
Here’s a tortilla in the process of cooking. If your bubbles start to get really big, lift the tortilla with a spatula for a few seconds, which will release the air and steam from inside.
Keep your tortillas covered to prevent them from drying out. Once cooled off, put them into a bag to preserve them. You may refrigerate the ones that you don’t use for dinner!
And now for the tortilla contest:
This dough looks a LOT more moist than what I’ve been using! I think they are doing corn, as I heard the word “masa”. I’ve tried to do corn tortillas but every time I fail. If anyone has any suggestions for the proper way of making them, please do share! 😀