Shortly after moving to Paris, inspired by Food Network Magazine and the amazing selection of seafood at our local market, Hitchen decided to make fish tacos for supper. They were really simple to make, and were amazing . (More on these little delights later). They’ve since become a regular for us, and he makes them at least once every couple of weeks. But the last time he made them, he put in a request… homemade tortillas. Ummm – yes, please. I don’t know why I hadn’t thought of this before! Homemade is always better. And these turned out to be really easy to make. The recipe below is adapted from this recipe on allrecipies.com.

INGREDIENTS
makes 16 tortillas

375 g flour
1 teaspoon salt
1 ½ teaspoons baking powder
28 g (~2 tablespoons) butter
280 mL warm water

DIRECTIONS

Whisk together the flour, salt, and baking powder in the bowl of an electric mixer. Add the butter, and mix through with your hands until evenly distributed.

Add the water, and mix on low speed with the dough hook until the dough comes together, and pulls away from the sides of the bowl.

Increase the mixer speed to medium-low, and mix for another five minutes. Place the dough into a floured bowl, cover with plastic wrap, and let it rest for at least 30 minutes.

Divide the dough into 16 equal pieces, and form into balls.

Pre-heat a non-stick frying pan on medium-high (you want non-stick because you won’t use any oil or butter for frying these!). On a floured surface, roll out each ball with a rolling pin until its only a millimeter or two thick.

Place in the frying pan. Once it begins to bubble (it’ll only take a minute or two), it’s ready to flip. Fry on the other side for another minute or two, and then remove from the pan.

Enjoy immediately while warm (or within the next day or so, stored in an airtight container). So much better than the store-bought variety, and took no time to whip up! Mmmmmm. Tacos….