I have made homemade tortillas using a few different recipes, but this one is my favorite. They come out really soft. Why homemade, you ask? They taste so fresh and sometimes on nights when I totally forget that I'm in charge of dinner because it's been a ridiculously busy day, I want to make something easy. Mexican food! I go to the cupboard. Arg! No tortillas. Problem solved: I'll just make my own. They take about twenty minutes to make, but that's quicker than running to the store. In addition to that, I like to close my eyes and pretend that I'm in Mexico and eating a tortilla made by some abuelita in a colorful dress. My husband is trying one right now, and he just said, "These tortillas are great!" There you have it!
2 c flour
1/2 t salt
1 c water
3 T olive oil
Combine all ingredients in a large bowl:
Once the flour is all incorporated, plop it onto a floured surface and knead it until it's smooth.
My wrist looks really fat in that picture. Weird. I'm sitting here looking at my wrist while I'm typing and thinking, "Is it really that wide?!" Maybe I should start doing wristercizes.
Anyway, once the dough is smooth, divide it into 8 pieces. I made a couple smaller ones for the kids. They sure thought it was cool to have kid-sized tortillas.
Heat a nonstick skillet over medium-high heat.
Use a rolling pin and roll into circle-ish shapes. Mine looked more like a circ-squa-blob. They still tasted good though! Make sure they are very thin. They should be about 7 inches in diameter.
Put the circle-ish shape in the heated skillet. Heat it until light brown bumps form on the underside. Flip it. Cook the other side.
Pile them all onto a plate and serve warm.