My girls eat a LOT of quesadillas. My youngest has one for lunch nearly every day. So there are definitely times when we are running out and a trip to the grocery store is not going to happen.
That is when I turn to this recipe, slightly adapted from Make the Bread, Buy the Butter by Jennifer Reese. When freshly made, these put store-bought tortillas to shame. (When a day or two old, quickly warming them restores their tenderness.)
I also frequently make these for dinner when we’re having tacos or burritos. And when I do, not a single person prefers hard tacos! That’s a big compliment in my house!
What you need:
- 3 c. all-purpose flour (use 2 c. all-purpose and 1 c. whole wheat for a heartier, whole-grain style tortilla)
- 3/4 t. kosher salt
- 5 T. vegetable oil or shortening
- 3/4 c. water
- mixing bowl and table fork
- clean kitchen towel
- bench scraper or knife
- rolling pin
- skillet or double-burner griddle
Time: About 45 minutes.
Freezeable: Yes. Wrap the tortillas well with foil and place in a gallon-sized ziplzoc bag. Place foil-wrapped tortillas in the oven to reheat.
Serves: Makes 12 tortillas.
Multiplying the recipe: I would mix each batch separately. Otherwise the oil may not get distributed evenly.
Mix the flour and salt in the bowl. Add the oil and mix with a fork. The flour will be clumpy. Add the water and mix. The dough will start to come together.
Dump the dough onto a clean, unfloured work surface and knead it until it becomes smooth. Divide the dough into 12 equal pieces (using a bench scraper or knife). Wet a clean kitchen towel and cover the dough balls. Let them rest for 20 minutes.
Shortly before the end of the resting time, heat a skillet or double-burner griddle over medium-high heat. With a rolling pin, roll each ball into a circle. DO NOT USE EXTRA FLOUR. I roll each as thin as I can reasonably get them, between 6-8″. I find a mini roller useful here – it allows me to easily roll around the edges of the dough to make them as round as possible.
Put a tortilla on the skillet (or as many as will fit on your double-burner griddle, without overlapping). Cook for about 1 minute on each side. The tortillas will develop brown spots and may puff a bit. When cooked, wrap the tortillas in a clean kitchen towel to keep them warm and tender.
If not using immediately, place in a gallon freezer bag once cool. If freezing, wrap in foil before placing in the bag.