Flour Tortillas Like Rio Bravo Used To Make

There used to be a restaurant in Nashville called Rio Bravo.  Rio had great Tex/Mex food and made all of the tortillas in-house, fresh and warm.  Unfortunately, the Rio Bravo chain had to file for bankruptcy, so Nashville lost a great eating establishment.

It is easy to Eat At Home and make your own flour tortillas.  Unlike corn tortillas, which require mesa harina cornmeal, flour tortillas can be made with ingredients you probably already have.

The "comal" is a flat cast iron pan.  Cast iron takes a little while to heat, but retain heat for quite a while.  For my stove, I started at level 6 (on a 10-point range) and then decrease to 5 (medium) for cooking the tortillas.  No oil is required on the pan. 

Ingredients (makes eight 6-inch tortillas)

• 2C Flour
• 1t baking powder
• 1/2 t salt
• 2T Olive oil
• 3/4C warm water

Directions

1. Combine dry ingredients in a mixing bowl.
2. Mix in oil and rub the flour with a fork or your hands until the mixture resembles coarse meal.
3. Add the water and form into a dough.
4. Let the dough rest 10 minutes.
5. Divide into eight pieces and form into balls.
6. Let the tortilla balls rest 5 minutes.
7. While the dough is resting heat your comal or nonstick pan over medium heat.
8. Roll out the tortillas on a well-floured surface.
9. Place on an ungreased pan and heat for 45 seconds on each side.

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