A friend of mine called me the other night. I hadn’t talked to her for quite some time, so when I saw her name pop up, I immediately thought she was calling me by mistake. See, my name starts with the letters Ad, so I am often at the top of people’s contact lists. This makes for a lot of mistaken calls. It’s really embarrassing when you see someone’s calling you, you answer all excited, and either a) they say, “Oh, sorry, didn’t mean to call you” or b) they aren’t even there, and you listen to them having lots of fun with their real friends while you’re stuck in their purse. Needless to say, I answered the phone with a bit of trepidation. She actually did mean to call me, though! (Huge self-esteem boost.) I relayed my no-one-wants-to-actually-call-me fears, and she said she feels the same way sometimes. Sigh. I am not alone in this world. (Granted, her name starts with an A, too, but we’ll move on.)
These flour tortillas are nothing to fear. Once I started making my own tortillas, I couldn’t go back to the store-bought kind. Homemade ones make a world of taste difference for whatever meal you’re having (burritos, quesadillas, middle-of-the-day snack, anything!). And the best part? They’re not even that hard. The trickiest part is probably rolling them out into thin, uniform rounds, but that all comes with practice. And who cares if you have a few funky-edged tortillas when they taste so good?
Take that little ball of dough and gently flatten it with a rolling pin.
Slowly start rolling it out into a flat, thin circle, taking care to roll it out evenly.
Tada! You just made a tortilla.
Makes 8 tortillas
2 c. bread flour
1 t. salt
1/4 c. shortening
3/4 c. warm water (105 to 115 degrees F)
Combine all the ingredients in the bowl of a stand mixer. Mix by hand until the dough comes together. Using the dough hook, knead on medium-low speed until smooth, about 3 minutes. Divide the dough equally into 8 pieces and roll them into balls. Cover and let rest for 20 minutes.
Place a baking stone or an inverted baking sheet in the oven, and preheat the oven to 450 degrees F. Roll out each ball of dough into a 6- to 9-inch round, 1/8 inch thick. If the dough is resistant, move to the next piece and return later to finish rolling. Place as many dough rounds as will fit directly on the baking stone and bake for about 2-3 minutes. When the tortilla puffs or balloons, remove it to a rack to cool.
Source: The Joy of Cooking