Homemade tortillas take about 45 minutes of hands-on time to make, but they are worth the effort to me. As with bread, fresher is so much better than anything in a package. I make tortillas on the same day that I plan to serve them. Or I occasionally freeze them as a loss prevention strategy. Because once you taste one, it is hard to stop devouring them.

The options for tortillas are boundless.  This week I made myself a breakfast burrito with eggs, cilantro pesto, and salsa.  When I lived in Asia, I often made tortillas into chips by cutting them into wedges and baking them.  Quesadillas, enchiladas, soft tacos, and sandwich wraps are also popular in our house.  Or the kids (and I) will just eat them plain, as a chewy snack.  Yes, I confess we are definitely “carbo-vores.”

Recipe for Basic Flour Tortillas

Ingredients:

• 3 cups flour (I used part whole wheat)
• 1 1/2 teaspoons salt
• 6 tablespoons oil
• 1/2 to 1 teaspoon ground cumin, optional
• 3/4 cup water, plus a little more if needed

Directions:

1. Combine flour and salt in a large mixing bowl.  Add oil and stir with fork to form crumbs.  If using cumin, stir in until evenly distributed.  Add water and stir until dough forms (click on slide show below for detailed photos with captions).
   

   Mix the oil into the dry ingredients with a fork to form crumbs.

   

   This dough is a little too dry and needs a little more water.

   

   This dough is too wet and sticky. Add a little more flour before the final kneading.

   

   The proper consistency of dough will resemble a bread dough-not too sticky and not too tough.

   

   If your dough is moist enough, using a lot of four should be no problem.

   

   This ball is about the size of a ping pong ball.

   

   Flattening the ball of dough before rolling improves the odds that your tortillas will be round.

   

   Using plenty of flour on the counter and on the rolling pin will prevent sticking. Roll at different angles and rotate the dough so that the shape becomes round instead of oval.

   

   After rolling the dough at different angles, the raw tortilla will be smooth and thin.
2. Knead dough for about 5 minutes or until smooth and elastic.  Return dough to mixing bowl and cover.  Let rest for at least 15 minutes.  Several hours is better.
3. Divide dough into balls (about the size of a ping pong ball).  Sprinkle counter or flat work surface with a generous amount of flour.  Flatten each ball before rolling into thin circular tortillas.  Try to avoid stacking the raw tortillas, since they may stick together.
4. Heat a large skillet over medium heat.  Cook each tortilla in a dry skillet until light brown spots appear.  [Note: if you don’t watch them closely, they will burn.  It doesn’t take long.]
   

   Tortilla cooking on the bottom side.

   

   Tortilla in the skillet after flipping.
5. Stack cooked tortillas on a plate and cover to keep them warm and supple.

Final Note: Some day I would like to try making these gluten free by using masa corn flour.  But this wheat version is so beloved by all that I haven’t dared experiment yet.

This recipe is linked to Tuesday Talent Show , AP Tuesday and here.