Marina's Homemade Tortillas
Note: Flour, water, and salt. That’s all there is in Marina’s fresh-milled tortillas recipe. And then it’s really all about Marina’s technique: mixing the dough until it’s firm and elasticky and then rolling it out ever thin so that the tortilla puffs and bubbles once it hits the griddle.
16 oz. OMM bread flour (about 3 ¾ cups), more for kneading
¼ tsp. kosher salt
1 cup cold water
1. Make the dough: Add the flour and salt to a stand mixer fitted with the dough hook attachment and mix on low speed, adding the water in a steady drizzle. Mix, stopping to scrape the sides of the work bowl, until the dough just comes together, about 2 minutes. Raise to medium speed and continue mixing until the dough becomes elasticky and firm, about 4 more minutes; note, the dough will warm up a bit; this is perfectly fine.
2. Roll out the dough: Transfer the dough to a lightly floured work surface. Scale eight 3-oz. portions and form into balls; cover with a damp towel. Working one at time, roll out the tortillas into very thin rounds so they are about 12” wide and 1/8” thick. Stack on parchment paper, topping each tortilla with a dusting of flour.
3. Cook on a griddle: Heat a cast-iron or heavy based nonstick griddle over medium heat for 2 minutes so that a droplet of water immediately dissolves once it hits the surface. Set one (or two) of the tortillas on the griddle and cook until it starts to bubble up and brown in places, 1 – 2 minutes. Flip and cook the other side until it, too, browns and bubbles, about 1 more minute. Repeat with the remaining tortillas and serve.