The first time I ever made tortillas I was working at The Many Glacier Hotel in Glacier National Park and, on my days off I’d backpack all over the park with friends. Some of them were the hotel’s chefs and cooks. Camping food was always better than the cafeteria sludge. Here’s one of the reasons why.
For plant-based or vegans this is a great option, but even if you’re not vegan or vegetarian I highly recommend these. They’re soft and hold up well to all kinds of fillings.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- In a large bowl, combine flour and salt.
- Stir in water and oil, stirring until it comes together.
- Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
- Cover with plastic wrap and a towel and let the dough rest for at least 10 minutes.
- Divide dough into eight portions.
- On a lightly floured surface, roll each portion into a sevenish-inch circle.
- In a lightly greased (preferably cast-iron) skillet, cook tortillas over medium heat until lightly browned with “blisters” (about one minute on each side).
Note: limited only by the size of your pan, you can make these larger for burritos or wraps.
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