Flour Tortillas, Aga Style

my cream 3 oven in action

Anyone who knows me even a little will be quick to point out how much I love my Aga. I go on and on about how it improves this, is better at that, blah, blah, blah on and on I go. I even named my blog after my Aga. I have an Aga section in my blog but it's not front and center until now. This recipe works best on an Aga. It makes tortilla making a snap. Sure you can do this on a skillet with low to moderate heat on your conventional cook top and get a good product. It won't match up to the Aga. The cast iron simmer plate is made for tasks like this. Perfect gentle heat

Aga's cost a bit but still are less than a crappy car and will last longer, give you more enjoyment and no repair hassles. Our heating bill actually went down after we added our Aga. If you are curious go to a cooking demo or just talk to someone who owns one. We are a cult, but we don't dress in sheets and ask for money in airports. Yet.

What do I do with fresh tortillas?

Eat the first one warm off the griddle with a little sweet butter, fill the next two with some left over chicken, good cheese and some pickled peppers and make a quesadilla on the Simmer Plate. Invite 2 friends over for some fatty burritos, use one for huevos rancheros, deep fry any you have left for tortilla chips. They should disappear pretty quick.

Update: Novemeber 26,2009

Homemeade lard will kick this up way more than a notch. Watch your tortillas go from great to "holy pig, those are pigalicious!"

You will need a rolling pin and an Aga or a heavy flat skillet. This will make 8 outlaw tortillas and will cost you less than a $1.00.

• 2 1/2 cups flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/4 cup lard or vegetable shortening
• 1 cup warm water

In a large flat bowl add the flour, salt and baking powder, mix well

Add the lard and break up into the flour

Make a well and add the water

Pull into a soft dough ball

On a well floured surface knead the dough for 10 minutes and it get elasticicky

Cover and let rest for 5 minutes.

Divide into 8 equal pieces, keep covered while you working

Flatten into a disc and roll out into a 10"-12" circle

Gently place on the Simmer Plate and cook about 40 seconds until light brown a bubbly

Flip and cook on other side about 20-30 seconds longer

Place on a kitchen towel and cover with another towel

Repeat until all the dough is gone