I’ve been a little hesitate to share my super secret recipe for tortillas on my blog. Not because they are really super secret, but because, well… I’m a little self conscious. You see, Jonathan’s grandmother taught me how to make tortillas about 2 years ago. It took me a few months to really figure it out and then a few months after that to not feel totally lost when making them. Once I felt more confident, I shared my wealth of tortilla-making knowledge with some friends. And then I freaked. What if people don’t like them? What if they don’t turn out right? What if, heaven forbid, Grandma learn I changed up the recipe a bit? It’s hard to follow in the footsteps of an 87 year old Hispanic grandma who’s been making amazing tortillas since she was 2. Yeah, I can’t compete with that.

But for your sakes, I’ve gotten over it. For now at least.

Here’s what you need:

Olive oil, salt, baking powder and flour

Oh, and your KitchenAid and dough hook.

Let me just tell you – this KitchenAid is amazing. Not necessarily this one, but just using a KitchenAid to make tortillas in ingenious! It does all the work. Hello? How nice is that?!

Add 2 cups flour

2 Tablespoons baking powder

1 Tablespoon salt

3 Tablespoons olive oil

At this point, you want to mix all the ingredients together. Note: You don’t have to use olive oil. You can use any oil (or butter). In the past I’ve used ghee (fancy word for clarified butter) and it makes some of the softest tortillas you’ll ever taste. Also, technically, you should use 2 tablespoons of oil. I bumped it up to give the tortillas a little more softness. I’ve used as much as 4 tablespoons per batch.

Add 3/4 cup to 1 cup warm water – mix well

You might notice the dough looks super sticky. It is. I added more flour to making it easier to handle. Sorry I didn’t measure, just dumped…

This is what you want your dough to look like:

Cover your tortillas and let set for 10-15 minutes.

Here’s what your dough will look like:

You’ll want to pull the dough apart into golf ball sized pieces.

You can get about 16 tortillas out of one batch. Be sure to cover them with a towel so they don’t dry out.

When you’re ready to roll them out, press them down a little with your hand (to make it flatter) and then dip in flour.

Then roll it out!

Cook on each side for 1-2 minutes, or until they are golden.

As a friendly tip, cook them on a low temperature. I set my griddle on medium-low when I first start my tortillas and let it heat up the entire time. WHY? Because it allows the griddle to be hot enough to cook the tortillas without over cooking (i.e. burning) them.

Here’s the outcome:

DELISH!

The whole process seems pretty long and drawn out – taking up to an hour from start to finish. For me, hands on time is about 15-20 minutes – which is just rolling out the tortillas. Mostly it’s waiting – waiting for the tortillas to set, waiting for them to cook, etc. Even with all the time you invest, it is so worth it!

Bon Appetit!