Welcome to my new obsession.
I know, you’re probably thinking, like, what?
Why would you spend so much time making something from scratch when it can easily be purchased at the grocery store?
You see, I didn’t have any flour tortillas on hand for taco night, and though I had an abundance of corn tortillas, Mr. Peaches turned up his nose to them (whatever).
And if you are going to spend time making your taco fillings crazy delicious, don’t they deserve to be enveloped in a warm, freshly cooked layer of crispy goodness?
See what I mean?
So, here’s what you do, for easyΒ homemade tortillas that’ll cost ya just a few cents.
Adapted from Taste of Home
Makes 8-9 tortillas (depending on size)
Time: about 40 minutes
- 2 cups all-purpose flour
- Β½ teaspoon salt
- Β½ tsp. baking powder
- ΒΎ cup boiling water
- 3 tablespoons olive oil
Preheat oven to 180β°F.
In the bowl of an electric or hand mixer fitted with a dough hook, combine flour, salt, and baking powder. Stir in boiling water and oil. Turn ontoΒ a floured surface; kneadΒ for one minute, adding a little flour or water if needed to achieve a smooth dough. Place in a bowl greased with a little olive oil and cover with a towel. Let rest for 10 minutes.
Divide dough into eight or nine equal portions. On a lightly floured surface, roll each portionΒ into an 8-in. circle with a floured rolling pin, starting from the center and then rolling outwards. If you have trouble making an even circle, cut the edges with kitchen scissors or a knife. (Itβ€™s ok if theyβ€™re not perfect.)
In a large nonstick skillet coated with cooking spray, cook tortillas over high heat for 1Β½ to 2 minutes on each side or until lightly browned and spotted. Keep warm in a casserole/baking dish covered with foil or a lid in an 180β°F oven until ready to serve. Serve with taco/fajita fillings!
Place leftovers in a gallon-size Ziploc bag in the freezer. Thaw in microwave.
peaches & cake