High Value Homemade Tortillas
Restaurant tortillas, beaten at home, with real butter and 6 ingredients.
Why it's High Value
Store-bought tortillas are often full of preservatives and seed oils. These use pantry staples and a real whole-food fat, cost pennies each, and taste far better straight off a hot pan.
The scorecard
HVC Score
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Ingredients
Equipment Large bowl, rolling pin, cast-iron skillet or plancha
Instructions
- Dry mix Whisk the flour, baking powder and salt together in a large bowl.
- Cut in the fat Work the butter (or fat) into the flour until it looks like fine, crumbly meal.
- Hydrate Gradually stir in the warm milk-and-water mixture until a cohesive dough forms.
- Rest Turn out the dough and let it rest to relax the gluten before dividing.
- Portion & roll Divide into even portions, keeping them covered so they don't dry out. Roll each into a thin round.
- Sear Cook on a preheated dry cast-iron skillet or plancha over medium-high heat, about 15 seconds on the first side, then flip and cook about 90 seconds (±10 sec) on the second side for blistering and flexibility.
High value notes
Chef's note: Stack hot tortillas in a towel as they come off the pan. The steam keeps them soft.
Make it a meal
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