If you have run out of tortillas, or just want extra good, restaurant quality tortillas for your vegetarian meals, try this simple recipe. They are especially good in our Breakfast Burrito recipe!
Makes 16 large tortillas
Ingredients:
- 3 c all purpose flour
- 1 tsp salt
- 1/3 c corn oil or other good vegetable oil
- 1 c warm water
Directions:
- In a large bowl, combine the flour, salt, corn oil, and warm water until it forms a dough. (Add a bit more warm water if needed.) Knead one minute or until smooth and pliable.
- Divide dough into 16 even dough balls. Allow to rest 10 minutes.
- Preheat a large, dry skillet or griddle over medium heat.
- Flour your work surface and flour a dough ball. Using a rolling pin, roll the dough ball from its center forward and backwards. Turn 45 degrees and flip over. Repeat rolling process. Continue to turn and flip the disc until it is so thin, that it is almost transparent.
- Cook the tortilla about 20 seconds, or until it puffs up in places and there are some brown spots on the bottom. Flip over and cook another 15 seconds.
- Stack on a plate and roll another dough ball. Continue this process until all 16 tortillas are done.
- Once completely cool, cover unused tortillas tightly, and when needed reheat briefly in a dry skillet.