Flour Tortillas
Flour Tortillas/Wraps

I had no idea how easy it was to make flour tortillas until I gave it a shot one day.  Use them for tacos or wraps.  Surprisingly, a nice Unflavored Olive Oil made them taste more like the ones I love that are made with lard, which isn't exactly healthy.  Olive oil is a wonderful substitute to get that chewy, supple texture with great flavor.

3 cups all-purpose flour

1 to 1 1/2 teaspoons kosher salt

3 tablespoons Unflavored Olive Oil, plus some for the pan

About 1 cup water (start with just 3/4 cup)

In a large bowl, combine the flour and salt.  Add 3/4 cup water and 3 tablespoons olive oil.  Start by combining with a fork and then turn out of the bowl and knead until fairly smooth, about 3 minutes.  Cover and let rest 10-15 minutes.  

Knead another minute until smooth.  Cut into 10-12 portions.  Roll each portion into a ball and place under a towel to keep from drying out.

Place a griddle or large skillet on the burner and heat to medium.  Meanwhile, roll out the first ball, using a small amount of flour to keep from sticking.  Roll out until very thin.  Brush off any excess flour with a pastry brush.

Place about 1 tablespoon of olive oil on the pan (you won't need to do this after the first time).  Cook the first tortilla until it has brown spots on one side.  Turn over and do the same.  If large bubbles form, poke them with a sharp knife and flatten a little with a spatula.  Move tortilla to a plate.

Repeat the procedure with the remaining balls of dough.  You might need to reduce the heat as you make more tortillas.  Keep wrapped in a tea towel while you make the whole batch.

Serve at room temperature.  These can be stored in a paper towel-lined plastic bag in the refrigerator for 3-4 days.