After making tortillas at home, you’ll never be tempted to buy tortillas from the store. Spend a couple extra minutes blending together the ingredients for a smooth dough ball for pliable tortillas that cook evenly. At the Little House on Pine, we make an awesome buffalo chicken wrap and tortilla chips with quick queso dip.
Blend together dry ingredients. Add water and oil, mixing till dough is smooth.
Divide dough into eight balls of equal size, placing each on a well-floured surface. Dust the palm of your hand with flour and press each ball into a round disk. Allow dough to rest 15 minutes.
Heat a large pan over medium-high heat. Using a flour-dusted rolling pin, roll each disk into thin tortilla, about 9-10" diameter.
Cook each tortilla about 60 seconds on one side, then flip over and cook for 30 seconds on the back, till the surface develops golden patches. Remove from pan and keep covered to keep the tortillas soft.
Serve warm. To freeze for later use, separate tortillas with parchment paper and store in an airtight container. Reheat on medium high pan or in oven at 350˚ for 15 minutes.
To Make Tortilla Chips
Brush one side with olive oil, sprinkle with salt, and bake at 450˚F for 5 minutes.