Need a side dish for something yummy? Definitely give these a try!
The biggest ingredient in these tortillas are garlic.
They are EXTREMELY good, and you might compare them to a garlic cheesy bread, except in a tortilla.
Enjoy these babies as is, or with eggs, and your meat choice. If you want to meal prep these, check out the options below.
The options are endless!
They bagan with my basic tortilla recipe linked below:
So lets get started!
- Medium sized bowl
- Skillet for cooking
- 3 Cups Flour You can use whatever flour you desire, just remember that some flours might need a bit more moisture when adding liquids.
- 1 tsp Sea Salt
- 1 Cup flour to roll out tortillas
- 1 1/2 tsp Parsley This amplifies the taste, and makes for a beautiful looking tortilla.
- 1½ tsp Minced Garlic
- ¼ Cup Olive Oil This is what gives these tortillas a very distinct and yummy flavor, without the fat of lard which is unhealthy.
- ¾ Cup Cold Water Give or take. The water depends on the flour you use. Wheat takes more liquid, so add tablespoons at a time until you get a nice thick dough.
- In a large bowl, combine all of your dry ingredients together. Mix well.
- Next, use a large fork, or your hand to create a small well in the middle of the flour mixture.
- Add your oil, garlic, and water into the well, then gently combine with the fork.TIP: Do NOT over mix! This leads to a hard or tough dough. If this does happen, set the dough covered, aside and let it rest for 30 minutes.
- Once the dough is well combined with the liquid, began taking small pieces and rolling them into equal sized balls. Flour your hands if necessary.
- Sprinkle a little flour on a clean rolling surface. Take your balls one at a time and roll out the dough into a circle or whatever shape you desire.
- On a oiled or buttered skillet, cook up you tortillas. Enjoy!
Meal Prep/ Lazy Way (my favorite)
- Preheat the oven to 400 degrees
- Grab a large piece of parchment paper the size of a cookie sheet you want to use.
- Sprinkle the parchment with just a little bit of flour and roll your dough out on top to fit the paper.
- Poke fork holes throughout for even, fast baking. See picture.
- Bake for 10 minutes depending on the size. For a tortilla like consistency, do not bake as long, it should still be white or tan when done, but not doughy. For a crunchy tostada like consistency, bake until slightly golden.
- Once your pan is done, cut the tortillas up into your desired size. I used kitchen scissors! Store in a large zip lock, or freeze between pieces of parchment. See directions below.
Meal Preparation Options:
Make double or triple batches. Make what you need to eat now, then wrap the remaining in floured wax paper, store in a air tight and labeled zip lock bag in the freezer.
Make double or triple batches. Make what you need to eat now, then roll out the rest into tortilla circles, squares, what ever you like.Meanwhile, have a little helper to cut pieces of wax paper up in to squares. You can do this ahead of time too.As you roll out the tortillas, sprinkle a little extra flour on them, lay a piece of wax paper between each tortilla so they DO NOT touch.Repeat until all the dough is gone. Store them into a freezer bag, laying flat. DO NOT stuff the bag. Then freeze.