Home made tortillas/soft taco shells
Making tortillas from scratch are extra yummy & not too difficult with the right recipe. We make them all the time, and use them for all our enchilada recipes, tacos, gyros, etc.
This recipe is for whole wheat, but you can substitute white flour if you like, or go half white, half wheat.
Combine:
2 cups whole wheat flour
1 tsp. butter, melted
pinch of salt
Then add gradually:
1/2 cup (or more if needed, but not so dough is too wet) lukewarm water -- you don't have to even check the temp. on this; just lukewarm to the touch.
Knead the dough until soft. Cover with a damp cloth and rest for 1 hour. Divide the dough into 12 pieces -- on a floured surface roll each piece into about a 4 or 5 inch circle, 1/4 inch or less thick; pretty thin. You don't have to roll them all before starting to cook. Roll and cook at the same time; get a few rolled then start cooking while you roll the next one. Stay close though to watch cooking. Cook one tortilla at a time.
For cooking: Heat ungreased nonstick 8 inch frypan on medium heat. Place tortilla in pan and cook until it starts to bubble; turn and cook on the other side. While cooking, turn tortilla in circle with your hand occasionally.
Stack in a tea towel after cooking to keep warm.
These are delicious!
Best of luck to you; let us know how it worked.