The tortilla in the photo was in the pan a little bit to long, which is why the bubbles didn't deflate. It tasted great when I stuffed it in my face, so all was well.
Who knew that homemade tortillas could be so easy! Sometimes finding decent vegetarian tortillas that aren't loaded with preservatives can be more of a chore than making your own. This recipe is a pretty small batch, but it can easily be doubled or tripled.
Makes about 4 Medium-Large Tortillas
1 C. Flour
1 Tbsp. and 1 Tsp. Canola Oil
3/8 C. Cold Water
1/2 Tsp. Salt
Mix the flour and salt together in a medium mixing bowl. Stir in the water and oil. Use your hands to knead the dough together into a ball. Cover with plastic wrap and refrigerate for at least 15 minutes. Heat a large, dry frying pan over high heat. While the pan is heating, divide the dough into 4 equal pieces. Use your hands to form1 section of the dough into a ball, then flatten it into a disk on a well floured work surface. Dust the top with flour and begin to roll out the dough, flipping the dough over and turning it a quarter turn after each pass with the rolling pin (this will help the tortilla stay circular...I'm not sure why I chose the above tortilla to be the model, because the other ones I made were much flatter, and much more circular). Gently place the tortilla in the hot pan. When bubbles start to form and the bottom begins to brown slightly (This happens very quickly, between approximately 30 seconds and 1 minute), flip the tortilla over. Allow the tortilla to brown slightly on the second side then remove it from the pan. Repeat with the remaining sections of dough.