Tortillas to Date

I started making tortillas a while back, and I noticed that most of the recipes left out too much information. Tortillas require only simple ingredients, but basic flour and water transform in contact with each other. 

When I started making tortillas, I had two vague goals:

1) To generally improve the quality of burritos I made while hopefully saving money on tortillas. The grocery store variety often have a peculiar texture and taste of Kraft singles. No comment. 

2) To improve the overall quality of my baking, which I consider edible with varying degrees of excitement. I'm a decent savory cook, but I like to improve my skills. 

Later on, I realized a few things. 

1) Fresh tortillas are just better. Even if you think your dough wasn't a success, chances are it's edible. And probably enjoyable.

2) Both corn and flour tortillas can be transformed again, resulting in things like 'migas or chips. 

3) These are pretty inexpensive. Even in the case of having to buy more expensive flour during the shortages lately...these are still dern cheap. 

So, what have I learned about actually making tortillas?

I start with about two cups of flour. Plain flour is fine, and I haven't felt the need to level or sift. Then, I fill a large glass with cool water. Add about two-thirds to your flour, and begin to mix it. 

As you mix, add the remaining water a little at a time. You just want the dough to all come together, so you might need a little less or more. I mix this by hand, but you could probably use a hand mixer just fine. It's important to mix it enough here, because extra kneading won't fix undermixed dough later. 

Once it's mixed, knead it a little bit-I count ten or so turns. Overworking the dough might make it too chewy, but I haven't had trouble keeping it to ten turns :)

Let your dough rest for about 10-15 minutes.  Sometimes I rest it in a bowl, or sometimes I just lightly dust it with flour and cover it with plastic wrap or a bag. 

If your dough isn't exposed to air, and I mean REALLY not exposed to air, it'll be okay for a day in the fridge if you would like to split your batch (or make a double batch and fry the other eight later!). That being said, rolling them out and trying to contain them created dried-out-edges which really didn't work. 

Now, while you're dough is resting I'd take care of a few things. 

1) Get ready to roll--- you need a large-ish area of clean counter space. Be prepared with plenty of flour for dusting, this can be a wet, sticky dough. Second-day-dough is more sticky than fresher dough. 

2) Julia Child was right: short rolling pins don't get the job done. I've heard of people using broom handles, etc.  I use a long metal tube (looks like a heavy curtain rod). This has been much easier and more effective than a 12" rolling pin. Do what you can with what you have---but this had greatly improved my rolling and greatly decreased my frustration level.

3) Get your tortilla capture devices ready. When your little guys are rolled, they need somewhere to go because this dough can melt right back into itself--so stacking them, even if they're floured, won't do. I've had good success with plastic wrap-just dust with a little flour first. Secondly, you need a lined container (preferably with tea towels or lint-free cloth). A colander will work just fine (or bowl, or really whatever)--the important part is that when the tortillas come out of the pan, the tea towels will capture the steam and keep them soft.

This recipe makes about 8 tortillas, which are around 7". They'll just barely fit into a regular frying pan, but if you squiggle them around a bit, the edges will get done enough. 

This is enough dough for one tortilla--you can use a little less or more depending on your preference.

I squish the ball into a small circle, and then roll from there. As you can see, my edges are far from perfect. Rustic still tastes good!

Our range is gas, so my burners get hot, fast. I would say I cook these hot enough to render bacon, which is medium-high for me. It takes about 35-45 secs per side, and I flip them three times. I'm still working on *exact* timing, but these have been pretty edible. 

 Feel free to reheat these bad boys over some home fries. They're small-ish for burritos, but hold well and don't tear easily. To conserve your tortillas, I recommend creating a tin-foil packet. As long as they're not exposed to air (this is important!) they'll keep for a couple days.... If they manage to not get eaten :) (This is why i sometimes split my batches. Frying is quick and fresh is better!) 

I'm curious to hear if ya'll have made them, and what your experiences were. More weird food love coming your way soon!