Homemade Flour Tortillas

Dankity dank, McDanky Danks. I eat ‘em by themselves. Warm.

FLOUR TORTILLAS MADE WITH OLIVE OIL

Ingredients

• 3 cups all-purpose flour

• 1 1/2 tsp. salt

• 1/4 cup olive oil

• 1 cup warm water (plus more as needed)

Method

1. In a mixing bowl combine the flour and salt. 

2. Gradually dd 1/4 cup olive oil and 1 cup warm water, alternating.  Use a spoon to combine the mixture as much as you can.

3. Add more water 1 T at a time as needed until dough comes together. Then dump dough onto a floured work surface.

4. Knead for 4-5 minutes until you have a smooth and cohesive dough that shapes into a ball. Cover in bowl and let rest for 30 minutes.

5. Using a bench scrape or knife, divide the dough into 12 equal sized chunks and roll them between your hands to form little balls the size of golf balls.   

6. Use a rolling pin to roll out the dough balls.  I like to roll them thin enough to see light through them.  If the dough is sticking to your hands or the work surface add a sprinkling of flour. 

7. Heat up a skillet to medium temperature.  Add a rolled out tortilla to the skillet and cook on each side for 30-45 seconds. You should see bubbles forming and light brown spots appearing. If it's taking longer than a minute for browning raise the heat. 

8. Continue rolling out and cooking the tortillas. This is great to tag-team. One person rolling out tortillas and one on the stove cooking them.

9. Place in basket and cover with towel to keep warm. Serve immediately. Leftovers will last in airtight container in fridge for several days.

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