We make a lot of things at home that other people just buy at the store. Flour Tortillas are just one such item. I’ve been making these since my son was a toddler, and being that he’s almost 18, I guess you can figure out how long.
We really do this for a couple of reasons.
First, why pay more when you don’t have to? You can get double/triple/quadruple the amount, for what you would pay for the price of one regular package at the store.
Second, I control what ingredients go into them. No fillers, no artificial coloring or flavor – just pure, perfect ingredients.
Third, and the biggest reason – they taste better. Lots better. The flavor from homemade tortillas far outweighs anything you can find at the store. Interested in fancier tortillas – you know, the ones with all the fun flavor combinations? I have a recipe for that. (check out the section under the recipe below )
Photos of Step by Step Process Below the recipe
I cannot tell you how good these are. We eat them with a lot of different things – they make awesome sandwich wraps, they are perfect in tortilla soup, We love them in the morning with some scrambled eggs, bacon or sausage rolled up inside. If you try these, you will never feel compelled to buy the store bought flour tortillas ever again. Yes, this flour tortilla recipe is that good.
| Homemade Flour Tortillas |
- 2 3/4 c. all-purpose flour (+ a bit more for rolling)
- 1 tsp. salt
- 5 Tbs. vegetable shortening (I’ve heard you can use lard too, but we use the shortening)
- 3/4 c. warm water (pulled right from the tap)
- 2 tsp. baking powder
- Sift together flour, baking powder and salt into your stand mixer bowl.
- Place 5 Tbs. of the shortening into the flour mixture and using your whisk attachment, (or paddle attachment works too) allow it to gently mix until it looks a little like coarse bread crumbs. You don’t want to see any of the shortening visible.
- Keep your mixer going on low and gently pour in the water.
- Stop as soon as the dough is moist. I often hand knead for just a moment or two after that. Now, break the dough up into 12 separate balls.
- Place them not-touching on a plate and cover them with saran wrap. Allow them to sit and rest for about an hour.
- Sprinkle a light amount of flour on your work surface and using a rolling pin, roll each of the dough balls into a circle.
- If you want your tortillas to be perfectly round, use a small salad or dessert plate – place it on top of the flattened dough and cut away the access. You can save the access to create one last flour tortilla at the end.
- As you finish rolling out each flour tortilla, place it on a plate and cover it with plastic wrap. Each time you finish one, lift the plastic wrap and put that one on top of the previous one covering again with the plastic wrap.
- Cook tortillas on a griddle (I had mine set to 400 degrees) or in a hot ungreased pan (on med/high – high) for about 45 seconds on each side. Keep careful watch – As soon as one side begins to get some dark brown spots, flip it – this can take 20 seconds all the way up to a minute. If you look through the photos in the lightbox below, I show you the difference between one that isn’t quite ready to be flipped (much lighter brown spots) and the one following that one is perfect (dark brown spots).
- Keep warm on a towel covered plate (not paper towel – KITCHEN towel) – cover them with another towel on top (or just use one really huge towel and fold up the sides. The key is to keep them covered so they stay soft and warm and don’t dry out.
Want to add seasonings and flavors to your flour tortillas?
Garlic & Herb Flour Tortillas – Create flour tortillas as described. Before you add the water to the flour mixture, put the water and 1 teaspoon of minced garlic, 1 tsp. chopped fresh basil, 1 tsp. chopped fresh thyme (or any other herb you’d like to add or subtract) into a blender and blend well. Pour herbed garlic water into flour as directed above.
Roasted Red Pepper Flour Tortillas – Create flour tortillas as described. When it’s time to mix the water, add 1/4 c. of roasted red pepper to the water and blend well in a blender or food processor (no chunks!). You may need a tad more water, but mix the dough first.
Spinach Flour Tortillas - Create flour tortillas as described. When it’s time to mix the water, add 1/4 c. of fresh spinach or 1/4 c. of thawed frozen spinach (blotted dry to remove access moisture) to the water and blend well in a blender or food processor (no chunks!). You may need a tad more water, but mix the dough first.
Tomato Basil Flour Tortillas – Create flour tortillas as described. When it’s time to mix the water, add 1 1/2 tsp. fresh chopped basil, 2 tbs of tomato paste OR make your own with fresh tomatoes. Add this to the water and blend in a blender.
Cinnamon & Sugar Flour Tortillas – Create flour tortillas as described. When it’s time to mix the water, dissolve 2-3 Tbs. of sugar in the water. Pour the water in like directed in the directions above. While it is mixing, add 1 Tbs. cinnamon.
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It isn’t just a typical Sunday and to go even further than that, it isn’t just a typical mother’s day either – today is also my wedding anniversary to a super amazing guy who I love dearly. We don’t usually do much for any of the little holidays, we might exchange cards or go out and do something fun as a family.
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Southwestern Chipotle Sandwich Wraps » The Daily Dish Recipes - [...] you want to you can make your own homemade flour tortillas – we usually do, but the night that we made these to photograph – we were on our way [...]