I was really inspired by Magdalena Martinez Baustista in the video below but I'm almost sure that she's being making tortillas for dozens of years, which allows her to function with a grace and ease that makes it look easier than it really is. Plus, I don't have her amazing set up: the grinding stone, the press and the wood fire comal. Not to mention the nephew with a molino to grind my corn or even a metate for home grinding! Even her children take a short cut these days by purchasing already prepared dough.
Of course, Magdalena is making corn tortillas which requires masa harina (corn treated with lye) and a press to get them really thin and even. Perhaps making flour tortillas is a little easier and can be made with ingredients I usually have one hand such as flour, salt, baking powder, canola oil. Plus, flour tortillas can be rolled out by hand, so a press isn't required. So maybe that would be a good place to start? Sarah Rae makes it seem pretty easy in this recipe from a few years ago.
So please help me out here, Kitchn readers! What advice do you have for making good tortillas at home? Should I just go to Trader Joe's and pick up a package of their Truly Hand Made or is it worth it to make them from scratch? Do you use lard or canola oil in your flour tortillas? Rolling pin or press? Any experience with a wood-fired comal?
(Image: Your Homebased Mom)