Happy Tuesday, friends!
The chilly days are numbered and the sun makes a daily appearance instead of playing peek-a-boo and as the first month of the year comes to a close- already!- I can’t help wondering how quickly this year will also race on by. No longer do 24 hours in a day seem to be nearly enough. I have yet to pick up my child psychology course which I left behind a year back and haven’t glanced at since.
I cannot, however, say that this first month was unsuccessful in keeping with my goals. Let’s hope from today onwards I can cram more into a day.
Which would mean a little less time in the kitchen, especially when putting together dinners. That’s when this Homemade Flour Tortillas recipe comes to the rescue.
I have tried out a myriad of tortilla recipes before refining and settling on this one. It’s full proof.
It’s perfect for making wraps and quesadillas.
These flour tortillas require barely any work at all. Just mix the ingredients together and leave to rest for at least thirty minutes before rolling out.
The first time I made quesadillas, they were vegetarian. A red beans quesadilla recipe I had found in one of the recipe books we had around the house. They turned out great and I’ve loved and made tortillas ever since. Although I need to dig up that red beans quesadillas recipe again, it’s been years since I made it!
I cannot, for the life of me, roll anything into a perfect circle or draw or cut anything in a straight line. Just look at the picture above! Is it a square, is it a circle?
This is the same tortilla recipe I use when making my Cajun Chicken Quesadillas.
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 2 cups all purpose flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 3/4 cup lukewarm water
Spoon and level all purpose flour to measure out 2 cups. In a medium bowl, mix the flour, baking powder and salt together. Form a well in the center, pushing the dry ingredients to the sides.
Add the 1 tbsp. of olive oil and using two forks or a pastry cutter, mix so it's more like coarse crumbs.
Add the water- about 3 tbsps. at a time and knead. Once you've incorporated about a half cup (8 tbsps.) add a tbsp. at a time and mix. I've found that the entire 3/4 cup is just perfect.
Knead well, until tacky, soft and elastic. Do not over-knead so you don't overwork the gluten.
Cover loosely with a towel, plastic wrap or plate and set aside for at least a half hour. I find that the tortilla dough tends to soften and is moister and easier to roll out when it has rested.
Sprinkle some flour on a clean work surface, portion out the dough to six equal pieces and roll out each one, adding as little flour as possible to prevent it from sticking to the surface.
Heat up a pan, add a tortilla and cook until it cooks, flipping it over every 30 seconds or so. Serve immediately or store in an airtight container to prevent it from hardening.