Flour Tortillas (Mexican Tortilla de Harina)

mexican-tortillaharina An authentic Mexican flour tortilla is delicious and simple to make. Versatile tortillas can be used for sandwich wraps, enchiladas and more. These fresh tortillas require only flour, oil, salt and water and come together in minutes. Soft and fluffy - they’re simply perfect. They are so easy and tasty that I am confounded as to why I have been buying the dry, twenty-ingredient (most of which are mysterious) variety from the International section of the supermarket. These homemade flour tortillas are super soft and delicious. Once you discover how easy it is to make fresh tortillas, you'll be making them all the time.

2 cups all-purpose flour, unbleached
¼ cup vegetable oil
1 tsp. sea salt
⅔ cup water, warm

In a medium sized bowl, stir together flour and salt. Add oil and warm water, stirring to combine. Dump dough onto a lightly floured surface and knead for about 3 minutes, until dough is smooth. Divide dough into 10 equal pieces, rolling each piece into a ball. Allow to rest, covered with plastic wrap, for at least 30 minutes.

Once dough has rested, preheat cast iron skillet over medium-high heat (do not use nonstick for this). Roll out each ball into a circle, about 6" in diameter. Cook one at a time in the hot skillet for about 60 seconds, flipping half-way through, when it starts to puff and a few brown spots have appeared on the first side. Keep warm by wrapping the stacked tortilla.

Makes 10 tortillas.

Cook's Notes:

The homemade counterparts are most incredible the first day. But luckily, they only take minutes to whip up and they freeze beautifully for fresh, homemade tortillas anytime for your favourite Mexican recipes.
Not only are they great for chicken fajitas, cheese quesadillas, slow cooker enchiladas and fish tacos - but also for rolling into a lunch sandwich - try turkey slices, avocado crema, lettuce and red onions.
For breakfast, my kids love them filled with peanut butter and wrapped around a whole banana.