Homemade Super Green Tortillas
Breakfast Lunch Dinner Snack
It might be hard to be okay with store bought tortillas after you make these (especially when you compare the ingredient list)! It's a fun & rewarding recipe.
Mix together dry ingredients together in your mixing bowl fitted with the dough hook attachment.
Add the oil & hot water
Let it mix for 5-8 min until it becomes smooth
Wrap in plastic & let rest for 30 min
On a clean, lightly floured surface, divide dough into 12 balls (for taco size) or 8 balls (for burrito size)
Using a gallon-sized ziplock bag (with sides cut - see video),
flatten into a disc, then roll each ball into a thin tortilla
Note: make sure you lightly dust each side with a bit of flour so it doesn't stick to the ziplock bag
layer small sheets of waxed paper in between the tortillas to stack.
On an ungreased, flat top pan (or cast iron pan), cook each tortilla until lighltly browned on both sides.
For Tortilla Chips
Cut each tortilla into desired size. (I divided each into six triangles but you can do strips or whatever you like!)
In a large bowl, toss the cut tortilla pieces with a bit of olive oil until all surfaces are lighly coated
Bake in a preheated 350º oven for about 15-20 min until nicely browned. They will crisp up as they cool.
Pair with my Cranberry Salsa or your favorite dip!