13 February 2014

Homemade Tortillas

Tortillas have long been something I would like to perfect.  This recipe is about as close as I've gotten yet.  These were perfect served with beans and rice, but would also be excellent with guacamole or cheese dip.

Thin Tortillas
Adapted from King Arthur Flour Baker's Companion


  • 1 1/3 cups (5 1/2 ounces) unbleached all purpose flour
  • 2/3 cup (2 3/4 ounces) yellow cornmeal
  • 4 tbsp (1 3/4 ounces) vegetable oil
  • 1/2 cup plus 1 tbsp (4 1/2 ounces) water
  • 1/2 tsp salt
Combine flour, cornmeal and oil in a medium bowl.  Slowly mix in water and salt.  Knead briefly, until dough becomes smooth.  

Divide dough into 10 pieces, weighing about 1 1/4 ounces each.  Round the pieces into balls and press to flatten slightly.  Let rest, covered, for at least 30 minutes.

Preheat a griddle or frying pan over medium high heat.
Flatten dough balls into 8 inch rounds using either a tortilla press, rolling pin, or your hands.  Fry the tortillas in an ungreased pan for about 45 seconds on each side.
Serve warm or at room temperature.