You may have heard about how easy it is to make your own flour tortillas, and rolled your eyes, thinking of how cheap they are (and they are), but considering that most bready things are infinitely better when they’re freshly baked, and if you find yourself with a myriad of taco stuffing possibilities but nothing to wrap them with, it’s worth the fifteen minutes of effort to set a stack of warm tortillas on the table. There’s nothing wrong with nibbling on one straight-up, for that matter – if you have little kids around, they aren’t crumby, and can be easily carried around and gnawed on. And if you spread one thinly with butter (while it’s still warm, if possible) and sprinkle it with cinnamon sugar – well. Roll it up, even, for a slightly breadier version of a crepe. Or spread it with peanut butter and wrap it around a banana, housecoat-style. So much potential in a soft round of bread.
°4 cups of all-purpose flour
°1 teaspoon salt
°1 teaspoon baking powder
°1 cup vegetable ghee
°1 cup of warm water
- Mix all dry ingredients
- Add vegetable ghee and mix well with the dry ingredients
- Add warm water until you get a firm dough
- Let it rest inside the Ziploc bag for at least an hour before making it.
- After it rests, forms small balls, stretches, and cooks on a tray.
Turn around when you see bubbles.