Conquering the Kitchen | Homemade Tortillas

It’s no secret that I’m not exactly Betty Crocker. My husband is the chef in our house and my daughter will be the first to tell you that Daddy is good at making “food food” and Mommy is good at making sweets (ie throwing together a box of ol’ Betty Crocker’s brownies and adding in some chocolate chips for good measure).

My husband keeps telling me how easy all of his delectable concoctions are. I think he’s trying to hint that maybe I could get my ass in the kitchen once or twice a month if I follow a couple of his simple recipes.

Normally, cooking together would go under my list of the worst cheap date ideas ever. Mostly because (like my six-year old), I don’t really enjoy doing things that I’m terrible at (I’m talking to you, bowling). And let me tell you. If Bobby Flay saw my chopping skills, he’d be horrified. I also don’t enjoy my husband telling me that I’m doing something wrong. At all.

Still, I put on my big girl panties, braved it and actually learned how to make some insanely delicious homemade tortillas.

And you know what? It was actually pretty freaking easy. It takes a little bit of time, but trust me. If this girl can do it, anyone can.

Here’s what you need to make 12 tortillas:

• 3 cups of flour
• 1 tablespoon of salt
• 2 teaspoons of garlic powder
• 1/3 cup of vegetable oil
• 1 cup of hot water

Start out by mixing your dry ingredients on low. Keep your mixer going while you add your wet ingredients. Once they’re in and mixed a little, throw your mixer on medium and keep it going until you have a nice ball of dough. If it sticks to the bottom of the mixer, add a little more flour.

When it’s done mixing, make your dough into a ball and let it sit for a half hour (if you’re impatient like me, ignore that part and it doesn’t really make much of a difference).

Next, you need to break your dough ball into 12 pieces (break it in half, then break those halves in half. Finally, break those pieces into thirds. This way they’ll all be roughly the same size). Flour your counter and roll each ball out until it looks like a tortilla.

Next, heat a nonstick pan on high. Once it’s nice and hot, put in one tortilla at a time, popping any bubbles that come up. Flip them once the underside begins to brown a little. Each tortilla should take about 30 seconds to a minute per side.

Note: If flour starts collecting at the bottom of your pan, wipe it out. If you don’t, it will burn and get stuck to your otherwise delicious tortillas.

When you’re done, you’ll have a plate full of warm, yummy, homemade tortillas. We use them in about a million different ways. Sometimes we make wraps with them (everything from veggie wraps to little breakfast burritos). Other times we use it almost like flat bread (see the pictures below). They’re also great as pita chips if you toast them up a little. I also want to try them as a dessert pizza with strawberries and melted chocolate and Cool Whip. Or maybe chocolate nachos? Nom.

We eat them pretty quickly, but if you don’t think you will you can keep some in the freezer.

On the left side is my husband’s hummus, brown rice, grilled chicken, bacon and sriracha lunch. On the right is my beloved hummus, spinach, onion combo. I like to throw mine in the toaster oven so it gets all warm and yummy.

I have to say. My first lesson in the kitchen was a big fat success.

What’s your favorite way to eat tortillas?

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