My Homemade Tortillas are easy, flakey, and buttery with LOTS of flavor!
Hi Bold Bakers!
I woke up the other morning with the notion of making Homemade Tortillas. Now, I have never made them before, but I had an idea that the dough wasn’t difficult and I could make them fast.
Turned out I was right on the money! I made my dough and cooked off all of my Tortillas in an hour.
My Homemade Tortillas Recipe
I promised I would share the recipe so here you are. I really hope you try them because they are 1000 times better than store bought and they’re better for you. The are flakey, almost buttery and have lots of flavor. Enjoy!
Storing My Homemade Tortillas
You might be wondering: how long will these Homemade Tortillas keep? Well, the good news is that you can freeze them!
Just make sure they’re all the way cool before you put them in the freezer. If frozen, they will stay fresh for quite a while — or you could just devour all of them before they even get the chance to cool!
- 3 cups (15oz, 450g) all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- ⅓ cup (3oz, 75g) vegetable oil
- 1 cup (8oz, 225g) warm water
In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt and baking powder. Mix on low for 30 seconds until dry ingredients are incorporated.
With the mixer running at medium speed, add the vegetable oil and warm water.
Continue to mix on low until mixture starts to come together and starts to form a smooth ball.
Transfer dough to a well-floured surface and divide dough until you get approximately 12-14 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
After dough has rested, heat a non-stick pan over medium-high heat.
Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other.
When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. At that point, flip it and cook the same way on the other side, but for slightly less time, 20-30 seconds. You want the tortilla soft and to have little brown spots on it. You don't want to cook the tortilla too much that it becomes crispy.
Place cooked tortillas on a plate. You can stack them on top of each other to cool.
If you're freezing them, wait til the tortillas are completely cool before storing them in a ziploc bag. If you using them immediately, go for it!
WW SmartPoints: 3
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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