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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!
Try These Recipes!
Homemade Tortillas
Ingredients
- 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
Instructions
- 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!
Recipe Notes
WW PointsPlus:3
Homemade tortillas are the best!! My family has made them for years (growing up in the southwestern US, we loved Mexican food and homemade tortillas are definitely part of that!). We use a recipe that can be made as a dry mix because we use lard (traditional) or shortening instead of oil and cut it into the flour mixture (using a pastry cutter or pastry blender). Then we just use a couple cups of mix, dump in some warm water & gently mix until it forms a ball. Cook in a dry cast-iron skillet and ta-dah! Fresh, soft, yummy homemade… Read more »
I make mine with Crisco instead of vegetable oil – that is how I was taught by my friend Maria while stationed in Panama – she made the best food!!!!!!
Very good recipe. The shelves are pretty empty at my grocery store, so this was perfect to make because the ingredients are staples I always have. I don’t think I’ll ever buy store – bought again. These actually have flavor!
Well, now I HAVE to make these all the time!!! Store bought are dead to me!!!
Just made these – OMG! So good! I’m on a low sodium diet so the only adjustment I made was to reduce the salt. Was able to get it to 1/3 of the sodium of store bought, and these taste so good. And so easy! Will definitely make a again and again.
I made this recipe tonight, exactly as written. My first time making noodles – delicious and super easy!
Tried these. Most difficult part is rolling thin enough but still able to pick up to place in pan. And,round. Well they look ok . Taste ok. Happy I tried this. Next time will roll even thinner.
Can I just substitute cornmeal to make corn tortillas?
Gemma can a Gluten Free flour be used instead of regular flour ?
Hi Gemma can i use a high pro flour ?
I am your favorit one