All the stress baking in recent months has caused a flour shortage, but if you’re lucky enough to have some on hand and lack the patience for sourdough, homemade flour tortillas are your new best friend. Chef Andrew Larkin shared this simple recipe for homemade flour tortillas with us as part of our new series What Chefs Actually Cook at Home. Follow along with the video on Facebook or Instagram.
makes six 6- to 8-inch tortillas
2 1/2 cups all purpose flour
3/4 teaspoons pink salt (see note)
1 tablespoon baking powder
3 tablespoons extra virgin olive oil
1 cup warm water
Mix together dry ingredients in a large bowl. Add warm water and oil to dry ingredients gradually and start to mix together with a fork. Continue to mix with fork until a rough dough is formed, then work with your hands until the dough stops being sticky dough. Add small amounts of flour if needed.
Transfer dough to a floured cutting board and knead for 3 minutes. Be liberal with your flour to prevent dough from sticking. Form back into ball, cover with a tea towel and let rest for 20 minutes. This gives the gluten in the flour a chance to relax.
Cut dough into golf ball sized pieces. Form the smaller pieces into balls and let rest for 3 minutes. Flatten dough with rolling pin, or you can use a soup pot and thick book as a “dough press.” Roll or press to approximately ¼-inch thick.
Cook each tortilla over medium high heat in a cast iron or non stick skillet for about 20 seconds on each side. Dough will bubble and that’s when you know to flip–they should have light brown “freckle” spots on one side. Serve warm with a pot of beans or spring pea guacamole–you’ll find the recipe in the Edible Communities latest cookbook, Recipes at Home.
Note: Chef Andy likes pink salt for its low sodium and high mineral content, but feel free to use coarse salt if it’s what you have on hand.