Course Appetizer, Breakfast, Dessert, dinner,, Side Dish, Snack, Treat
Cuisine African, Mediterranean, Mexican, Turkish
3CupsFlourYou can use whatever flour you desire, just remember that some flours might need a bit more moisture when adding liquids.
1cupFlour to roll out you tortillas
¾cupsCold 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.
¼cupOlive oil This is what gives these tortillas a very distinct and yummy flavor, without the fat of lard which is unhealthy.
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 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 as 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!
Calories are dependant on the size of your tortillas.To mass cook these, I like to Roll them out into sheets and bake them in the oven. These taste great with my Stuffed Burrito Pie recipe listed above.