But these flour tortillas looked good too. When I told my friend Clare I wanted to make tortillas she said "Oh my sister made them recently and they were great, let me email you her recipe." And it was the same recipe from the same blog I was already planning to use. Encouraging!
Then you roll out each one to tortilla thinness. The first one I made was thicker and I used it for another purpose (which will be revealed in another posting), but here is about how thin I rolled the rest. You can kind of see my rolling pin in the corner. I HIGHLY recommend this kind of rolling pin--it's basically just a thin wooden dowel, as opposed to the thick kind of rolling pin with the detached swiveling handles. I find I can better feel what I'm doing with this much simpler tool.
When rolled, the tortilla goes on a hot unoiled skillet for about 20 seconds, then is flipped, and maybe flipped again depending on how it looks. Here it is bubbling up before its flip.
And that's it. I found that I needed to periodically brush off the skillet, as stray flour got left behind and started burning. It would probably be smart to brush/wipe your tortilla of any lingering flour before putting it on the pan
Pictures of the finished tortilla later with finished dinner...They were absolutely perfect, tender and "toothsome" as we annoying food writers say--just like the recipe claims they will be, and so easy to make. Today I made Scott's sandwich on them (wraps).
Next up: cheese.