Yields: 1 Serving Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
This recipe is from my husband's mother and grandmother who are life-long westerners. Out in the west, tortillas are as essential as a broad-brimmed hat. We triple this recipe for 2 dozen large tortillas.
- Combine all ingredients, cover, and let sit undisturbed for 15 minutes.
- Lightly flour a countertop or wooden cutting board and begin to shape dough into 1.5 inch balls.
- Heat a cast iron skillet to medium heat. Do not oil or grease it.
- Roll out each disc of dough, turning it over if it tries to stick to your roller. Keep your surface lightly floured. Pick up and turn the dough any direction necessary to roll it into as round a shape as possible. When the dough is about as thick as boot leather or a hardback book cover, transfer it to the hot skillet.
- As each tortilla cooks, notice bubbles forming inside the dough. When several bubbles have formed, check to see if the down-side has any browned spots (about 2 minutes). If so, turn it over and cook another minute or two until both sides are ever so slightly browned. The tortilla should stay supple (unless you want crispy tortillas.) If the tortillas are burning within 30 seconds, your stove top is too hot.
- Remove from the skillet and place between two kitchen towels to stay warm. Put another tortilla in the skillet and off to the races you go!
- These are great with honey butter, peanut butter, cheese, beans, as sandwich wraps, etc. . . Store in a ziplock bag.