Makes 8 tortillas
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons cold, unsalted butter, cut into 1-inch pieces
- 1tablespoon olive oil
- 1/2-3/4 cup lukewarm water (water amounts will depend on your flour and the weather)
- baking spatula/paddle
1. Combine flour and salt in the bowl, mixing in dry ingredients with the paddle until combined.
2. Add butter pieces and blend until mixture resembles a coarse meal.
*Tip: You may want to melt the butter *slightly* if it is not being cooperative! XD
3. Add olive oil and water; mix only until dough begins to form. When it becomes less sticky, you can use your hands to combine ingredients.
4. Knead dough until smooth (about 5 minutes). Add only enough flour to prevent dough from sticking to hands. Once dough is smooth and kneading is complete, let the dough rest for about an hour or longer.
*Tip: Cover the dough with cling wrap or something to prevent contamination with germs.
5. After sufficient rest time, divide the dough into 8 pieces and roll those pieces into balls.
6. Heat a cast iron pan over medium-high heat.
*Optional- Add a small amount of butter to the pan —if required to prevent sticking.
7. Lightly flour your work surface and rolling pin. Roll your first tortilla as thin as possible and place in the hot pan.
8. Cook about 45 seconds-1 minute, or until the tortilla begins to bubble and brown in spots.
9. Flip over and cook the other side about 30-45 seconds. The tortilla should remain soft (not crispy—this might take practice!) and be golden brown in some spots.
10. When finished, wrap in a clean kitchen towel on a plate and continue with the rest of the tortillas.
11. If not using immediately, wait for the tortillas to cool and place in an airtight container. If refrigerated, they should last quite awhile but be sure to check for signs of mould if you leave them too long. Best enjoyed warm there and then! Bon Appetit!