Daniel’s the quesadilla king of our family. He makes awesome quesadillas and works out well because I’m not the best quesadilla or grilled cheese sandwich maker…
I’ve gotten fed up with the tortilla selection in Northern Virginia, so I decided to make my own. They’re so much better and so simple!
Whisk together, it’ll save you from sifting:
- 3½ cups all purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking powder
Using a rubber spatula, add and combine:
- 1 stick butter, melted
Then add and combine:
- 1 cup very hot water
Check your consistency. If it’s sticky, add a bit of flour, but not too much! Really, a little goes a long way.
Cover with a damp towel and let rest for 15 minutes.
Preheat a cast iron skillet to medium heat.
Form dough balls (about 1″) and then flatten in your palm. You can use a tortilla press, rolling pin, or my favorite, a bottle of wine to roll out. You’ll want them to be very thin.
Cook until you can pick it up with a prick of a fork to flip; cook both sides. I prefer them on the under-done side because they are easier to use/reheat later.
(You’ll find that you can’t form all your balls at the same time as they get dried out. Leave the dough in the bowl until you’re ready to ball, roll, and cook. While one is cooking, you can prep the next.)
Let them cool on a rack, then stack and store.