Yield: Yields eight 9- to 10-inch tortillas.
I’d always heard that making flour tortillas by hand is pretty simple, but I’d never tried it until recently, when Fine Cooking decided to do a feature on quesadillas. Here was the excuse I had been waiting for to give it a shot. Using various ingredient combinations, I tested several batches of tortillas before arriving at a recipe that made just what I was looking for: light and tender tortillas with soft, flaky layers. And you know what? They really are easy to make.
Now, I’m not suggesting that you have to make your own tortillas to try our quesadillas, but if you do, be forewarned: Once you taste these and see for yourself how uncomplicated it is to make them, store-bought tortillas may not taste the same ever again.
Form the dough into balls.
Roll out the dough.
Cook the tortillas.
Make Ahead Tips
Because they’re not loaded with preservatives, these tortillas taste best when freshly made. They’ll stay pliable as long as kept warm. Leftover tortillas may be frozen (let cool thoroughly first.) Rewarm individual cooled or thawed torillas on a grittle or skillet, or wrap several tortillas in foil or heat in a 350ºF oven until warm and pliable, about 10 minutes.
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Super easy and so much better than bought! Don't think I'd ever buy them again.
I can't eat store tortillas anymore, the chemical smell is too much.
I love making tortillas. I roll the balls up and then freeze and whenever I want a tortilla, for say, a ham rollup, I just thaw, roll it out and cook. It's really fast. They thaw really fast since they are small.
My kids love these, including my very picky 13 y/o. We will never purchase store-bought tortillas again. So very easy to make and well worth the trouble. I used vegetable shortening in deference to my vegan son and daughter-in-law and they were still very good.
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