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I love soft shell tacos and love to make tacos at home. I decided I wanted to learn how to make tortillas. I’ve made these flour tortillas with two different types of flour, all-purpose and bread flour. Whichever flour I have the most of, that’s the one I use. All-purpose flour tends to be a little stiff but still good choice. Bread flour is chewier than all-purpose so it really depends on what you have on hand and what you prefer. My husband can barely tell the difference between the two so I don’t think it really matters.
Makes around 6 tortillas.
Ingredients:
- 1½ cups of flour, bread or all-purpose
- 1 Tbsp olive oil
- 1 tsp garlic salt
- ½ cup hot water
Directions:
- Pre-heat large skillet on medium heat.
- In a medium bowl, add all ingredients and stir until it becomes an elastic lump, about 5 minutes. If it’s too sticky, add some more flour. If it’s too dry, add some more water.
- Divide into 6 pieces and roll into balls.
- On a floured surface, place a ball and roll into a flat tortilla. *I can never get mine into circles. They’re always ovals or rectangles.
- Place tortilla onto preheated, non-greased, skillet. Cooking each side for about 5 minutes, until there are golden brown circles on it.
- Roll out another tortilla while one is cooking on the skillet. Repeat until all are cooked.
- Enjoy!
I like to make my tortillas before the rest of the meal, when I’m done making them I wrap them in tin foil so they stay warm while I’m making the rest of dinner. These can be refrigerated for a couple of days but are best when eaten on the same day.
