This recipe took a long time to arrive, years in fact. I’ve tried homemade flour tortilla recipes for what seems like an eternity – but I’ve never been thrilled with any of them. But I was never enthusiastic enough to put them on my blog: too dry, too sticky, too crisp, too bland, too wet, too complicated.
This time, with these flour tortillas, it’s different. They live up to their name – the best flour tortillas ever made at home! I LOVE the results, and I think you do too. These homemade flour tortillas are tender, soft and tasty. Because they keep well, they can be prepared ahead of time and reheated in the microwave or on the stovetop just before serving.
If you have a blender with a dough hook, you can make the dough in less than five minutes. You can also mix it easily without a mixer (with a wooden spoon, a sturdy spatula or a Danish whisk), as I usually do. But whether you use a mixer or not, it is very important to let the dough rest a little after mixing. This relaxes the glutens to make it easier to roll the tortillas.
3 cups all-purpose flour
1 teaspoon of salt
1 teaspoon of baking yeast
⅓ cup of extra virgin olive oil, vegetable oil or other fairly neutral flavoured oil
1 cup of hot water
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