I’ve been wanting to make one of these tortilla press for awhile now but I finally just broke down and bought one from the Mexican Super Grocery down the street. Not bad for $10. I love the versatility of the simple tortilla. There’s the obvious burrito or taco but you can also make wraps in place of sandwiches if you don’t have any bread. You can make them a little thicker, cut them into triangle shapes like a pizza and use them for dipping into hummus or Baba Ganoush instead of pita bread. Speaking of pizza, you can bake them in the oven for a few minutes then top them with tomato sauce, cheese and whatever toppings you like, plop back into the oven to melt cheese and voilà, pizza! Tortillas are quick and easy to make because they don’t require time for rising and they are made with four simple ingredients.
Flour, milk, sea salt and oil, love it! The original recipe I use calls for baking powder too but I’ve eliminated myself as I like less ingredients for a simpler and purer product. I also like my tortillas like my pillows, more flat less fluff.
The press allows me to get a lot of tortillas made quickly and they all have a nice round shape but they are way smaller and thicker then when I actually roll them out with a rolling pin.
These were made for mini tacos and the left overs were actually use to make little pizzas like I mentioned earlier.
Recipe swiped from Homesick Texan.
- 2 c. white whole wheat flour
- 1 t. sea salt
- 3/4 c. warm milk
- 2 t. oil
- 1 1/2 t. baking powder (optional for fluffier tortillas)
Combine flour, salt and baking powder (optional). Make a well in the center and add warm milk and oil. stir slowly incorporating the flour from the sides until it becomes a loose dough. Get your hands in there and kneed into a nice dough ball for about two minutes. Divided into 8 equal balls (I did 16 for smaller taco sized tortillas). Use a tortilla press or roll out with a rolling pin. Cook on a hot grittel for about 30 seconds on each side or until they get some nice little brown spots on them.