Ingredients
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1 1/2 CUPS FLOUR (ALL PURPOSE OR BREAD FLOUR)
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2 1/2 TABLESPOONS WHITE OIL (any oil that is clear in color and mild in flavor)
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1 TABLESPOON SOUR CREAM OR FULL FAT GREEK YOGURT
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1 TEASPOON TO 2 TABLESPOONS SUGAR (we like 2 tablespoons sugar for both savory & sweet recipes)
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½ TEASPOON SEA SALT or more (use however much salt you want or like to taste)
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1/2 CUP WATER (room temp)
Directions
VERY QUICKLY MIX ALL INGREDIENTS TOGETHER IN ONE BOWL WITH A SPATULA - DO NOT OVERWORK. I can not emphasize enough how fast these should come together! The dough is going to look/feel lumpy and sticky, that's what you want! Use a spatula to scrape it all out in one big LUMP onto a HEAVILY FLOURED SURFACE!
KNEAD THIS DOUGH FAST WITH YOUR HANDS but only add a slight amount of flour at a time on the outside...enough to keep it from sticking to the board and fingers! You want this dough SOFT AND PLIABLE, not super tight! The more flour you add creates a tighter dough!!! You want to add just enough flour to form a very soft ball, and it does not have to be perfect! It can still be a little lumpy.
NOW CUT INTO 4 TO 6 SECTIONS. 4 FOR LARGER TORTILLAS, 6 FOR SMALLER TORTILLAS!
QUICKLY ROLL EACH SECTION INTO A BALL and use flour to keep from sticking but again try to use very little...you want the OUTSIDE to be dry and the INSIDE super soft!
FLATTEN EACH BALL OF DOUGH WITH A ROLLING PIN onto a heavily floured surface to approximately 1/8th inch thick. You want them flat and somewhat thin, but not paper thin! Keep them dry and floury on the outside! You are going to “dry cook” them AS IS in a hot pan with NO OIL! NOTE: Have your balls of dough ready to roll flat, and sitting in dry flour until they go into the pan. You don't want them getting sticky and collecting moisture. You can toss a towel over them to keep from drying out if necessary!
HEAT UP A SKILLET TO MEDIUM HEAT BUT DO NOT ADD OIL...be prepared to adjust heat if tortillas start burning! I like to use my cast iron skillet for these, OR a stainless steel pan! Shake off excess flour and lay the flat tortillas in a hot skillet to QUICKLY COOK BOTH SIDES! Watch for bubbles...bubbles are good! Do not over cook! Do not walk away! You want them slightly browned and soft - not hard and crispy! You will have to experiment and practice!
REMOVE FROM HOT PAN and lay them flat on a plate or fold in half in a taco shaped form...they are now ready to accept all your ingredients! Cover with a damp cloth if they need to sit until dinner. They are best soft & fresh right off the griddle straight to the dinner plate!
Recipe Note
STORE UNCOOKED, PRE-DIVIDED CIRCLES OF DOUGH IN THE REFRIGERATOR IN AN AIR TIGHT CONTAINER! Remove individual circles of dough when you are ready to flatten/roll out and cook!
Store cooked tortillas in the refrigerator in air tight containers since no preservatives are used. You can QUICKLY flash heat them IF YOU WANT in a pan to quickly warm them up again!
***You can manipulate these tortillas to your liking. Take the time to experiment with other ingredients, flours, and oils, as well as different ways to cook.
