When making my own tortillas seemed easier than driving to the grocery store to buy them.. These no-fail tortillas will take your Taco Tuesday game to the next level. For some reason the addition of corn flour (maize) makes these lil guys soft, buttery smooth, pliable, and extremely easy to work with. Get you a dough that doesn’t shrivel and shrink immediately after you’ve rolled it out.
Makes 16-24 tortillas
2 1/2 cups all purpose flour + a little more for dipping
1 1/2 cups maize/corn flour (not to be confused with cornstarch or masa)
1 tsp salt
1 2/3 cups hot water from the tap
1/4 cup vegetable or canola oil
1. Combine the all purpose flour, maize flour and salt. Stir to combine. Add the hot water and oil and knead until a smooth elastic dough forms (doesn’t take long for this to form, around 3 minutes). If the dough is too tacky, add 1 tbs all purpose flour. Dough should be very smooth without being sticky. Let the dough rest for 10 minutes.
2. Heat a large nonstick pan (or tawa pan) over medium heat. Divide the dough into 16 balls for larger tortillas, 24 for smaller tortillas. Cover with a wet cloth to prevent drying. Dip a dough ball in all purpose flour and roll out as thin as you can into a tortilla shape, anywhere from 6-8 inches in diameter. Place the tortilla on the hot pan and spin a few times with your hand, 5-10 rotations. Cook for about 60 seconds or until brown spots develop on the other end. Flip and spin again. Cook for another 60 seconds. Flip and cook on the original side for 15-30 seconds. If there are still any raw spots, flip one more time and cook for an additional 15-30 seconds. Repeat with remaining dough until finished. If the tortillas are browning too quickly, turn the heat down to medium low. Serve immediately. Tortillas can be stored in an airtight container or ziplock baggie at room temperature for up to 3 days.