I have the extreme good fortune to have recruited my husband to be the designated family tortilla flipper. Cut in some vegetable oil, mix in warm water, and knead it into a soft, supple dough ball. Whichever approach you choose, the basic process is the same: combine flour, salt, and baking powder.
One of this recipe’s many advantages is that it can be mixed quite easily with a stand mixer, a hand mixer, or by hand. I can, however, tell you without a doubt when something is delicious, and believe me when I say that these tortillas meet and exceed all your tastebuds’ expectations. I make no claim that this particular interpretation is “pure” or “authentic.” As an American of Slovak-German descent living in Belgium, I might actually be the last person you’d want to consult for advice on truly authentic Mexican cuisine. It will surprise no one to learn that there are quite a few flour tortilla recipes floating around out there. To be honest, the process is kind of the fun part. And, well, what can I say? It’s worth every roll and spatula flip. After falling hard for homemade corn tortillas, it was only a matter of time until we went all the way and started experimenting with homemade flour tortillas, as well.
