Two minutes. That’s how long it takes to dump the ingredients into the mixer. Fifteen minutes, that’s how long it takes to make flour tortillas, at-home. You don’t even need a tortilla press (but it might be a bit quicker if you were to try one, instead of rolling out the tortillas one at a time with a rolling pin).
For a simple kid friendly lunch, you can season chopped sweet potatoes with cumin, chili, smoked paprika, salt and pepper, with the juice from half a lime and cook in olive oil, and it’s a new take on tacos that can be easily dressed up for adults for dinner with some salsa, cilantro, corn and black beans and creamy chipotle sauce.
Simple Flour Tortillas
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup oil
1 cup water
Mix together the dry ingredients in the bowl of a stand mixer. Then, add the oil and water to the mixture, and knead with the dough hook until the dough has been combined.
Cover the bowl of the stand mixer with a dish towel, letting the dough rest for fifteen minutes.
Heat a pan to medium high and cut the dough in half. Cut the quarter in half, and continue until you’ve got eight separate pieces from the first half of the dough, creating enough dough for sixteen tortillas.
Roll the tortillas into 6-7″ rounds, or use a tortilla press to create their shape and place into a hot, lightly oiled skillet, about thirty seconds on each side.
While the tortillas are cooking, keep an eye on them. You don’t want them to get crispy, or hard, you want them to remain soft, perfect for tacos or wraps.
Tip: These tortillas, rolled about twice the thickness of a tortilla, make the perfect thin-crust pizza for do-it-yourself lunches.