February 2019: Handmade Flour Tortilla Recipe
Handmade flour tortilla recipe from the Full Moon Baking Club, February 2019.
Hey Full Moon Bakers!
I’m trying to ease back into all the things after my father’s passing and that includes the Full Moon Baking Club. There is really no better way to make that happen than with a good friend. To be honest, that’s what this baking club is for. Gathering friends, attempting kitchen crafts and ideally eating said crafts with good company. As much as I believe in breaking bread and the power of sharing food to foster togetherness, this was the first month in which I have been able to participate in that vision. Lucky for me (and us) I happen to know one of the best handmade flour tortilla makers this side of the border. He happily shared his recipe, technique, and personal counsel for an epic night of tacos. It was a true reminder that no matter life’s circumstances, good times still await us. We just need to make the time.
Speaking of time, hand making tortillas takes some… Individually rolling out 15 to 20 small pieces of dough is a workout so I suggest enlisting a friend (duh…) to help with the pan frying. You’ll find a rhythm and have fun in the process. And I mentioned the tacos, right? Just make the tortillas. Surely you know how to apply the fixin’s. Check below for the recipe and some step-by-step visuals.
Ingredients
- 2 cups flour
- 1 tsp. salt
- 1 tsp.baking powder
- 4 to 5 tbsp butter
- 3/4 cup hot water
Directions
- Mix the dry ingredients together in a large bowl.
- Add in the butter and cut it into the flour until you roughly have pea sized pieces throughout.
- Pour in the water and stir to combine forming the dough
- Knead the dough on the counter until the ingredients are well combined and the dough is smooth and well formed.
- Then cut the dough into 15 or 20 individual pieces and form into small balls roughly the size of a golf ball.
- Place them on a plate, cover, and let them rest for 20 minutes.
- Warm a dry skillet over medium-high and let it heat all the way through.
- With a rolling pin, individually roll out each piece of dough. (You want them thin and a good size for serving.)
- Without using oil, dry fry the tortillas on each side, turning after bubbles forms in the dough.
- Do them one at a time. As you get a feel for the timing you can start to roll the next tortilla out as the previous one is frying. Just be sure to keep and eye on your pan and flip them before burning.
- Keep them warm by boiling an inch of water in a pot. Once the water boils, turn the heat off and place a plate with a clean cloth towel or napkin folded on top. Place each tortilla within the cloth after frying. This will keep them nice and warm until all of them are ready to serve. (Sorry, I forgot to take that picture.)
Pork tacos with roasted poblano peppers, arugula, avocado, and fresh papaya salsa with handmade flour tortillas.
These were 100% worth it. Good luck and let me know if you make these tortillas!