I assumed that making flour tortillas would be pretty much the same as making corn tortillas, just with different flour. It's not. I mean, cooking them is pretty much the same, but shaping them is quite different. For corn tortillas, you want to press them. You can't roll out the masa. Flour tortillas are the opposite; pressing them doesn't work, the dough needs to be rolled.

Flour Tortillas

From Edmonds Cookery Book

Ingredients

• 2 c. hard (strong/high grade/bread) flour
• 1/2 tsp. coarse sea salt, ground
• 3 Tbsp. neutral oil
• ~3/4 c. warm water

Directions

1. Combine flour and salt.
2. Add oil and stir in enough water to form a soft dough.
3. Knead for 3-5 minutes.
4. Shape into a smooth ball, place in a covered bowl, and let rest at room temperature for 30 minutes.
5. Turn out the dough and knead it for another few strokes.
6. Divide into 8 equal portions.
7. Form each portion into a ball and then flatten it into a 7-8cm disc. Keep discs covered to keep them from drying out.
8. Preheat a cast iron (or other heavy-bottomed) skillet.
9. Working with one disc at a time, roll it out to a 20cm circle, turning frequently.
10. Cook for ~45 seconds per side. Do not use any oil in the skillet.
11. While the first tortilla is cooking, roll out the next one.
12. Once cooked, place the each tortilla in a tortilla warmer (or on a warmed, covered plate) to keep them warm and pliable.

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Variations

Whole Wheat Flour Tortillas

Ingredients

• 1 c. hard (strong/high grade/bread) whole wheat flour
• 1 c. all-purpose flour
• 1/2 tsp. coarse sea salt, ground
• 2 Tbsp. neutral oil
• ~3/4 c. warm water