These are so easy to make. I learnt the technique from my brother who learnt from his babysitter but I think you could make them without any lessons. There are oodles of recipes online so if this one doesn't work for you find one that does.
Texas Flour Tortillas
Ingredients:
Two cups of plain flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
Salt
2 teaspoons of vegetable oil or shortening or you can use drippings from roast
3/4 cups of water (warm water - you don't want to scare the flour. It should be comfortable on your wrist)
Method:
Mix together the flour, baking powder, salt and oil. It should be kind of roughly crumbed
Slowly add the warm water.
Stir until a loose, sticky ball is formed.
Knead for two minutes. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off sections, roll them into balls in your hands (about golf ball size maybe a tiny bit smaller - there is a technique here that is hard to explain but you don't roll them around in your hand it is more smoothing the top by pinching it underneath).
Place a dough ball on a flat surface, pat it out into a circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a tea-towel until ready to eat. Before eating flip them over so you eat the ones cooked fist first. The covering is an important step because it makes them soft.
These are great for families to make together - one person can make the balls while another rolls and another cooks.
We like them for breakfast with scrambled egg and sujuk (Turk/Mex fusion food lol).
Mine is almost exactly the same but I use warm milk instead of water as I like the texture better.
A favourite one for us is spread them with refried beans (that I've added a bit of cumin and ground corriander to), my shredded chicken, mextex rice... roll up into a burrito, bake topped with cheese and serve with corn salsa and a mound of guacamole.
And Quesadillas are always a hit here. Standard filling is Ham (Jamon Serrano if I have it), cheese and spring onions... YUM!
I used to make naan style bread in a similar way, just not rolled so flat, and pretty much the same recipe as you've posted Onyx. I stopped making them because they used to burn the heck out of my fry pans. I tried in cast iron, cast alloy, and some non stick pan, and they all ended up being really burnt (equalling lots of soaking and scrubbing, so not what I wanted to do to my lovely seasoned cast iron pan!). Any ideas for a fix, as I really enjoyed making them aside from that teensy, tiny, little 'issue'....
Would serve them with Indian anything. Made them as the flat tortillas for burritos once also, with Mexican mince, beans, cheese, and salad.
Flour tortillas and fillings.
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I've not had that problem with tortillas.
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