Until this week I had made tortillas once — about 10 years ago. It was such an abysmal failure I never tried it again. Until now! And I don’t know what I was doing wrong before — it was not difficult and they tasted amazing. The shape? We can still work on that
3 c flour
1 t salt
1/2 c oil
1 c hot water
Whisk flour and salt together in bowl of stand mixer. Add oil and stir with fork until it resembles crumbs. Add hot water and stir with hook attachment until a smooth dough forms. Dough will be VERY soft. It will look sticky but you will be able to use your hands to form golf ball sized mounds. (is this magic?) Place balls on cookie sheet to rest. Cover with saran wrap and let rest at least one our. Roll out on floured surface very thin. Cook on very hot pan until light brown spots form — just a few minutes each side. YUM.
UPDATE: We now make them in a cast iron grill I lay over my gas burners. A hot pan also works well.
My electric griddle didn’t seem to be hot enough. I wished I was using a pan on the stove top but we were making onion straws too and that was too much action for one area.
However they are first laid in pan is how they will stay.
A few times I couldn’t roll them out but was able to stretch the dough out with my fingers like a crust. I wanted them THIN.