The idea of homemade tortillas may seem like a lot of work, but trust me, it’s worth it. Last night we ate chicken fajitas on warm chewy tortillas straight off the griddle. It’s a completely different fajita experience. Tortillas are incredibly simple to make. They have five ingredients, which take about 2 minutes to mix together. Rolling them out and cooking them is a little time consuming, but for the taste and texture, not to mention the amount of money you save vs. store-bought, let me say it again…It’s definitely worth it.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons crisco
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the crisco with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden, about 1-2 minutes. Flip and continue cooking until golden on the other side. Wrap the cooked tortillas in a clean dish towel to keep them warm until ready to serve.
*If you roll them out very thin, their consistency is similar to store-bought tortillas. If you leave them a little thicker they are a little doughy and chewy. I prefer them a little thicker.
*I also plan to experiment with using half whole wheat flour, and freezing/re-heating them. If anybody tries this, please let me know.
adapted from All Recipes