There is nothing like fresh tortillas made at home and this recipe is super simple to follow. Enjoy these tortillas on your next taco night!
4 1/2 cups AP flour (540g)
3 tsp fine sea salt (10g)
1/2 cup Aleppo Pepper ghee (110g)
1 1/4 cups boiling water (290g)
1 tsp baking powder (3g)
In a large bowl combine flour and salt. Add in the room temp ghee. Combine the ghee with the flour with your fingers until a very sandy texture is achieved. Create a well in the middle of the flour ghee mixture and pour in the boiling water. With a wooden spoon, slowly combine the flour with the water like you would with a pasta dough. Once a shaggy dough has formed knead in the bowl if space allows, or turn onto a work surface. Knead until a smooth uniform dough ball forms, about five minutes. Cover with a damp tea towel and let rest for 30 minutes. Time is important as the flour needs to hydrate and the gluten needs to relax.
Once the dough is rested, portion the dough out into 12 pieces for smaller taco sized tortillas. You can section the dough differently for larger tortillas. Roll each section of dough into a tight dough ball with the seams sitting on the bottom. Place each ball under a damp tea towel as you form each ball so they don’t dry out.
Start with the first ball formed as it would have adequate time to rest since forming it. Roll out each rested dough ball on a very well floured work surface until the window pane test works (you should en able to see the outline of your hand through the dough when held up to the light).
In a ripping hot cast iron skillet, about 350 degrees, cook the tortillas for about 15-30 seconds on each side. Feel free to toss and turn the tortilla as it cooks to get even blistering. The tortillas should puff up when they are done. Place the cooked tortillas in a clean tea towel to steam for a second. These are best served fresh, but can be made in advance and then warmed over and open gas flame or cast iron.
