Flour tortillas are popular in northern Mexico and in many parts of the U.S. They are easy to make and require no special equipment.
Step 1: Mix the dough Pour the flour, baking soda, and salt into a large mixing bowl. Add the oil and gradually stir in 1 1/4 cups of warm water.
Step 2: Knead the dough Knead the dough in the bowl for five minutes, until it holds together. Dust the pastry board with flour, and knead the dough on the board for five minutes, until it is smooth and doesn’t stick to the board.
Step 3: Divide the dough Roll the dough into a cylinder and divide it into 12 equal pieces. Roll each piece into a ball, cover with plastic wrap, and let sit for 20 minutes.
Step 4: Make the tortillas Flatten each dough ball between two pieces of plastic wrap and use a rolling pin to form a thin, round tortilla 6 to 8 inches in diameter. Work from the center outward, rotating the tortilla to get an even, circular shape. Carefully remove the tortilla from the board.
TIP: Do not roll over the edges of the tortilla. If the edges are too thin, the tortilla will crack.
Step 5: Preheat griddle Preheat a griddle over medium heat.
Step 6: Cook the tortillas Place a single tortilla on the griddle. Within seconds, blisters will form on the surface. Flip the tortilla and press down on it with the spatula. Flip it again when blisters appear. Cook until the blisters on each side are a light golden brown.
TIP: If the tortillas stick to the griddle, reduce the heat. Total cooking time should be about a minute.
Step 7: Stack the tortillas Stack cooked tortillas in a plastic container lined with a clean dishtowel. Keep the container sealed as you continue cooking tortillas. This will steam the tortillas slightly, keeping them warm and soft.
Step 8: Serve Serve while warm and use for tacos, burritos, or quesadillas. Once cooled, flour tortillas make excellent wraps for sandwiches.
FACT: Did you know? There are over a thousand tortilla baking companies in the United States.