A Healthier Homemade Tortilla=Happy Family

My boys love cheese quesadillas.
So this past weekend I decided to make them extra special using homemade tortillas.
They are rather simple to make. I also love anything less processed and I know what ingredients are exactly in them.

This recipe can be used for your Butternut Squash Enchiladas that I updated with the recipe.

Homemade Tortillas
White and Whole Wheat Recipes
Yield: 10-12 tortillas

Ingredients
3 cups unbleached flour (I use King Arthur) -some of that quality
1 1/2 tsp sea salt
1 tsp baking powder
4 T olive oil or safflower oil
1 – 1 1/4 cups very warm water
You’ll also need large Ziploc bag

Homemade Wheat Tortillas- same ingredients except 2cups whole wheat flour and 1 cup white flour
Directions
In a large mixing bowl, whisk together flour, salt and baking powder.
Add oil to 1 cup water and use a wooden spoon to stir until mixture comes together, adding additional water as needed (I used 1 cup + 2 Tbsp water).
Knead mixture by hand until smooth (I just did this in the bowl). Divide mixture into 10-12 equal portions and shape each portion into a ball. Cover dough balls with plastic wrap and let rest at least 30 minutes and up to 1 hour.
Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a 1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across).
Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or in refrigerator up to 1 week.

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*Edited after bread making gathering

Bon Appétit’

Adapted by: food gawker-cooking classy with moderate changes on the ingredients

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