Homemade Flour Tortillas

Instructions

1. Place all ingredients in the bowl of a stand mixer. Attach dough hook, and mix on low speed for exactly 10 minutes. Dough should be smooth and elastic, and bowl should be clean.
2. Roll dough into a ball and place in a well-oiled bowl. Cover with a wet towel and set aside for at least 30 minutes to allow dough to rest.
3. Once rested, divide dough into 20 pieces (approximately 2 oz. each) and roll into balls.
4. Arrange dough balls on a lightly greased sheet pan and cover with a clean towel.
5. To cook tortillas, place a skillet or griddle over medium-high heat.
6. Lightly flour each side of dough balls. Using a rolling pin, evenly roll out to approximately 8 to 10 inches.
7. Working in batches, place rolled-out tortillas in prepared pan or griddle. Cook until golden brown and puffed up, approximately 2 to 3 minutes per side.
8. Keep tortillas in a tortilla warmer until ready to use.
9. Chef's Note: Tortilla dough can be made up to 24 hours in advance and refrigerated. Just let dough come to room temp before dividing and rolling. Tortillas can also be made without a mixer and kneaded by hand in a large bowl.