How to wrap up a week about burritos? A tortilla of course!
You could go to the store and buy a stale, chewy, salty, plastic-y tortilla but fresh homemade tortillas are sooooo much better and they are really pretty simple to make. They’re simple enough that I got K to make them – admittedly they were slightly more shaped like Australia than a sombrero, but they still successful encompassed their tasty filling. These photos are from a second batch that I made to use up all the leftover fillings (we made double all the recipes and ended up with 28 burritos!) which is why they are roundish.
Makes 8 good size tortillas
2 cups of plain flour
¼ cup of butter
½ tsp of salt
½ tsp baking powder
¾ cup of warm water
Mash the butter into the flour, baking powder and salt until it is like bread crumbs.
Mix in the water; this amount of water will probably make a wet dough that you can knead more flour into to get a slightly firm consistency.
Knead on a floured surface for 5 minutes until smooth.
Divide the dough into 8 even portions to get medium-large sized tortillas. Roll one portion at a time into a ball then on a floured surface, roll it out flat into a very thin circle (or Australia/heart shape, depending on rolling pin skill level). I could see the blue of the bench top through the tortilla and that was about the right thickness.
In a large frypan, cook the tortilla on a high heat for a minute or two on each side. It is ready to flip once the bubbles start forming.