Mass-produced tortillas typically found in the Mexican food aisle of your local supermarket are a pale, and often dry, imitation of authentic homemade tortillas fresh off the griddle. Fresh tortillas deliver a soft and chewy texture that is full of flavor. Once your tortilla dough has rested, it's time to fire up the griddle, because you’re in for a treat.
Things You'll Need
- Dish towels
- Waxed paper or plastic wrap
- Tortilla press or rolling pin
- Tongs or spatula
Divide your raw tortilla dough into equal portions and roll them into ping pong-sized or slightly larger balls. Put the dough balls back in the bowl and cover it with the dish towel to keep them from drying out while you work.
Shape the dough balls into flat rounds either by placing them one at a time between waxed paper or plastic wrap in the center of a tortilla press, or by rolling them out on a floured surface with a rolling pin. Aim for about 1/8 inch in thickness.
Heat the griddle, or a cast-iron skillet, to medium-high. Do not oil the surface of the griddle as tortillas are traditionally cooked dry.
Place two to three tortillas on the hot griddle. Do not cook more than that at one time because they cook quickly. Cook the tortillas until you can clearly smell them and the surface starts to buckle a bit.
Flip the tortillas with tongs or a spatula and cook them for no more than one to two minutes. Stack the cooked tortillas on a clean platter and cover them with a clean dish towel to keep them warm.
Tips & Warnings
- Place waxed paper or plastic wrap on both sides of your raw tortillas to keep them from sticking to the tortilla press or rolling pin as you shape them.
- Do not obsess over getting rolled tortillas perfectly round because slightly odd shapes prove that they’re homemade.
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