Homemade flour tortillas are in a different class to the plastic prepacked overpriced ones you can buy at stores. They are soft and pillowy, and they make air pockets which char for texture and taste. It is more work, but everything homemade is. In any case, this is why I resorted to child labour.
This recipe will give you 15 to 18 large tortillas, about right for my crew. You can easily divide it in half or by three.
Ingredients
6 cups of flour
(cake or white bread)
3 tsp baking powder
2 tsp salt
135ml sunflower oil
450ml water, hotter than warm
Method
Flour in bowl, mix in baking powder and salt. Add oil and mix. The oil will make little clumps, but these will be sorted out when you mix in the warm/hot water.
Once cool enough to handle, knead a couple of minutes in the bowl until it come together.
Wrap in clingwrap and leave for at least 20 minutes and until it is cool to the touch. If too warm, the dough will be difficult to roll out.
Divide the dough into 15 – 18 pieces and roll each into a ball. Preheat a non-stick pan nearly hot. Roll each ball on a floured surface as thin as possible (without going mad), keeping in mind that they will have to fit into your pan.
Bake until bubbles start to form, then flip and bake a couple of minutes more. Stack on a plate until ready to use. If there is a gap between making and eating, cover with a cloth or foil to prevent drying out.
