Tortillas are always a great surfers meal.
Surfers Texas Flour Tortilla Recipe
- Two cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of vegetable oil
- 3/4 cups of warm water
Mix together the flour, baking powder, salt and oil.
Slowly add the warm water.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they dont touch eachother) a Cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin (or anything that resembles a rolling pin-we used a flask) from the center until it’s thin and about eight inches in diameter.
Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry frying pan heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
- Roast chicken
- Grated cheese
- Anything you can think of really!