Flour Taco Shells
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil
- 1 cup warm water
Instructions
- Combine flour, salt, and baking powder in the bowl of a stand mixer. Using the dough hook, mix the dry ingredients until well combined
- Add oil and water and mix on medium speed. After about 1 minute, when the mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue mixing until the dough is smooth.
- Transfer dough to a lightly floured work surface.
- Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand.
- Cover flattened balls of dough with a clean kitchen towel. Rest the dough for at least 15 minutes.
- Roll each ball into a 7-inch circle on a lightly floured surface. Keep the work surface and rolling pin lightly floured.
- Don’t stack uncooked tortillas directly on top of each other, or they will stick together.
- Heat a large pan over medium heat. Cook the tortillas one at a time for 60 seconds, until bubbles and golden spots appear on the surface. If browning too quickly, reduce the heat. If it’s taking longer than a minute to see a few pale, golden-brown spots on the underside of the tortillas, increase the heat slightly. Flip to the other side and cook for 15 seconds. The tortillas should be nice and soft, but have a few small brown spots on the surface.
- Remove the cooked tortillas from the pan and cover them with a slightly damp kitchen towel. Stacking and covering is what will keep the tortillas soft. Serve warm.
- Store in an airtight container at room temperature for 24 hours or refrigerate for up to 1 week.