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Flour Tortillas | Burrito Size!

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

Finally, a tortilla that you can use to make a full-size burrito! They are soft & not filled with all the dough conditioners you find in store-bought tortillas!

 384 g ALL-PURPOSE FLOUR (Approx 3 lightly filled cups)
 6 g SALT (approx 1 teaspoon)
 4 g BAKING POWDER (approx 1 teaspoon)
 80 g OLIVE OIL (Approx 1/3 cup)
 236 g WARM WATER (Approx 1 1/4 cup)

In a stand mixer or bowl add flour, salt & baking powder & mix just to blend.


With the mixer running add the oil & then the warm water


Mix for 3 minutes on speed 1 or 2. If mixing by hand mix just until you get a shaggy dough then take out dough & flour counter & knead by hand for 5 minutes, until the dough is no longer sticky and is elastic.


Shape dough into a flat disc & cut into 8 equal pieces. You can use a scale to weigh them if you want them to be uniform in size.


Cover the pieces on the counter with a wet cloth & begin shaping one dough ball at a time by folding the edges under or rolling with hands on the counter. (See video)


Place dough balls on a baking tray & cover with a wet cloth. Rest for 30 min & up to 2 hours.


Heat the griddle or skillet on med-high. It needs to be HOT when you put the tortilla on.


Flour the counter & your hands & take one dough ball of the tray and flatten it into a disc, turn over and flatten so that it is now dusted with flour on both sides.


Flour rolling pin & begin to roll out tortilla rolling from the center up to the top, turn and keep going from the center outward till you get a large & VERY THIN tortilla. Make it as thin as possible. (Note: If you don’t have a 12’ skillet or griddle then make 10 or 12 tortillas instead of 6 or 8).


Once rolled out place it on the very hot griddle. It won’t cook too long so you can begin to roll your next one but keep your eye on the one cooking. It is likely less than a minute if your pan or griddle is nice and hot. Flip over and cook even less than the other side. It is done when you see some brown spots but be sure to undercook rather than overcook.


Place cooked tortillas on the counter or plate and cover with a wet towel, which is a big key to keeping them soft.


Continue till all are rolled out & cooked.


Place them into an airtight container or bag.


They store in the fridge for at least a week. ENJOY & devour.