DIY Tortillas

Maxwells’ Tortillas

• 10 cups flour
• 1 TB. plus 1 tsp. salt
• 1 and 1/3 cups oil
• 4 cups water

Combine the flour and a salt in a large bowl. Cut in the oil (or butter). Using a large spoon, add the water until the dough is soft and sticky. Let the dough sit on the counter anywhere from 1-3 hours. Then, portion the dough into golf-size balls or 2 ounce size (or, just figure out what size your family wants). Flour a surface such as a pastry mat or cloth. Heat fry pans. Cook each tortilla until lightly cooked. It could be anywhere from less than a minute to a minute and a half, depending on your heat settings and the thickness of the tortilla. You don’t want the tortilla to be doughy, but you don’t want it overcooked, otherwise, the tortilla will be tough.

Use a spatula to flip the tortillas. Place the cooked tortillas on a plate and cover with a towel. ENJOY! (Refrigerate tortillas after the first use. You can also freeze tortillas to make them last longer. When ready to use tortillas that have been refrigerated, you’ll want to warm them up in the microwave for a little bit to soften them.)

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Sarah

“And Jesus answered him, saying, It is written, That man shall not live by bread alone, but by every word of God” (Luke 4:4).