Pantry tortillas
Very inexpensive flour tortillas made on the stove top
If you have flour, oil, and a pan in the house you can make these quick 2-ingredient tortillas. Use them as a base for quesadillas or wraps, or serve them as a side with soup or chili!
Ingredients
- 2 cups all-purpose flour, plus a little more for dusting
- 2/3 cup warm water
- Pinch salt (optional)
- 2 tablespoons vegetable oil (or melted margarine)
Directions
- Combine flour, vegetable oil and salt in a large bowl.
- Pour in 2/3 cup warm water, and use your hands to knead it into a rough ball of dough. You may have to add a little more flour or water until it achieves the right consistency; you want the dough to hold together in an elastic ball.
- Turn the dough onto a lightly floured surface and knead until soft and smooth, around 5 minutes. Cover with a clean dishtowel and let rest for 15 minutes more.
- Divide dough into 6 equal pieces, and roll them into balls on a lightly floured surface. One at a time, flatten each ball with your hands , and then use a rolling pin (or water bottle, or jar; any smooth cylindrical object) to flatten them into thin round discs.
- Heat a large frying pan over medium-high heat on the stove. Cook tortillas for 1-2 minutes on each side, until brown and toasted.
Tips
- Make sure to use warm water to make the dough. Cold water will make the dough harder to work, resulting in a stiffer dough.
- For best results, roll out the torillas as thinly as possible. See if you can get them down to 2 mm or so before cooking.
- Cook the tortillas on a hot, unoiled pan; if the pan is oiled, the tortillas will fry! Heat the pan on the stove for at least a minute before adding the tortillas one at a time.
Variations
- For extra flavour, try adding a pinch of garlic powder or cumin to the flour!
Storage
- Wrap well and keep in the fridge for up to 2 days.
- Cool completely, wrap well, and keep in the freezer for up to 3 months.
Recipe adapted from BBC Good Food