Homemade Mini Tortilla
No two ways about it: Warm, fresh homemade tortillas kick the store-bought kind to the curb. And guess what? They're incredibly easy to make. These mini tortillas are begging to be served at your next party or taco night - when filled and rolled, they make tiny two-bite tacos. (Want to make regular-size tortillas? See the tip.)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 5 tablespoons cold butter, cut into 1/2-inch cubes
- 1/2- 3/4 cup cool water
- In the bowl of a food processer, pulse the flour and salt to combine. Add the butter and pulse until it forms a mealy, crumb-like mixture.
- Add the water gradually, stopping as soon as the dough forms a ball around the blade of the food processor. Remove the dough from the food processor and knead it a few times until the dough is smooth. (The dough shouldn't be sticky. If it is, add a few tablespoons of flour until it forms a smooth, slightly tacky dough.)
- Divide the dough into 1-tablespoon balls. Roll out each piece to 1/8-inch thick. (Lightly flour your work surface, if necessary.)
- Heat a large skillet over medium-high heat. Working in batches, place the tortillas in the hot skillet. Cook until they begin to brown, 1 to 2 minutes per side.
- The tortillas are best served warm, so when you're ready to serve, rewarm them in a skillet for 15 to 20 seconds per side, in a single layer on a baking sheet in a 250 degrees Fahrenheit oven for 4 to 5 minutes or in the microwave for 10 to 15 seconds.
- To make regular-size tortillas, divide the dough into 3-tablespoon balls before rolling. Increase the cooking time to 2 to 3 minutes per side.
- This recipe originally appeared as Mini Tortillas on PureWow