We’re loving our recipe for Homemade Flour Tortillas! It’s super simple and the kids love to help. There are so many delicious ways to cook or bake with these tortillas, they will become a family favorite!
Homemade Flour Tortillas
These are easy to make, but give yourself about 45 minutes from start to finish, as they do take some time to cook up for the whole batch. It’s a great food project to get the kids involved with. We’re now addicted and make them once a week. Believe me, you’ll never go back! They are soooo delicious.
Homemade Flour Tortillas Recipe
Ingredients:
- 3 cups flour – I love using half white and half wheat flour. It’s a perfect combination!
- 1 tsp salt
- 1 tsp baking powder
- 3 T shortening – I’ve also used oil, or I know you can use butter or lard
- 1 1/4 cup of hot water
Method:
1. Mix the dry ingredients together in a large bowl.
2. Add in your shortening and mix until you’ve broken it all down. You can use a pastry cutter, but I like to use my hands.
3. Add your water and mix it in. It will start to come together. If you need to, add a little more water or a little more flour to make it a good solid, firm, yet soft consistency. The photo below is the dough just coming together.
4. Pour the dough onto a floured surface and knead the dough until it’s smooth.
5. Cut or pull the dough into 16-20 balls, depending on the size of tortilla you want. Place the balls back into your bowl and cover them with a slightly damp towel to sit for 5-10 minutes.
6. Take each ball and roll it with a rolling pin as flat as you possibly can. You’ll want to flour your surface to help the rolling pin not stick. If you have a tortilla press, use it, but I’ve found that my rolling pin gets it just as flat. My tortillas may not come out perfectly circle, as most resemble the shape of Australia, but they all taste the same!
7. With a dry pan on medium heat, place your rolled out dough onto it. Cook until you see it bubble. Flip and cook another minute or so. I cook each side about 1 minute. Then place onto a plate.
They’re ready to eat. We love to eat them plain right when they are warm.
Or mix up a batch of guacamole to dip them in. We also love to spread a thin layer of butter on the top and sprinkle cinnamon and sugar. Then bake them for 5-8 minutes in the oven at 400*. They make for some yummy cinnamon snacks.
- 3 cups flour - I love using half white and half wheat flour. It's a perfect combination!
- 1 tsp salt
- 1 tsp baking powder
- 3 T shortening - I've also used oil or I know you can use butter or lard
- 1 1/4 cup of hot water
-
Mix the dry ingredients together in a large bowl.
-
Add in your shortening and mix until you've broken it all down. You can use a pastry cutter, but I like to use my hands.
-
Add your water and mix it in. It will start to come together. If you need to, add a little more water or a little more flour to make it a good solid, firm, yet soft consistency. The photo below is the dough just coming together.
-
Pour the dough onto a floured surface and knead the dough until it's smooth.
-
Cut or pull the dough into 16-20 balls, depending on the size of tortilla you want. Place the balls back into your bowl and cover them with a slightly damp towel to sit for 5-10 minutes.
-
Take each ball and roll it with a rolling pin as flat as you possibly can. You'll want to flour your surface to help the rolling pin not stick. If you have a tortilla press, use it, but I've found that my rolling pin gets it just as flat. My tortillas may not come out perfectly circle, as most resemble the shape of Australia, but they all taste the same!
-
With a dry pan on medium heat, place your rolled out dough onto it. Cook until you see it bubble. Flip and cook another minute or so. I cook each side about 1 minute. Then place onto a plate.
-
They're ready to eat. We love to eat them plain right when they are warm.
Mix up a batch of guacamole to dip them in.
We also love to spread a thin layer of butter on the top and sprinkle cinnamon and sugar. Then bake them for 5-8 minutes in the oven at 400*. They make for some yummy cinnamon snacks.
I made this today. Such a great recipe. Thanks for the video too. I love Food Wishes, he’s great.
Thank you, thank you! Just got done whipping these up and they turned out great:)
Michel Pollan would be so proud! Way to go LeBarons. I give your Mexican Fiesta treat two GREEN thumbs up!
YUM!!! those look great. I can’t wait to try these with my kids. Thanks
Very cool. Thanks for sharing!
Wonderful! I made my own tortillas recently too, they rock. I want to make corn tortillas as well but everyone says to get a press if you want to make them and I don’t have one. Good luck!
I know what you mean about the press. I watched a Good Eats episode recently and for corn, it looked like you have to have a press. So I’ll be on the look out for one, maybe at a local thrift store!
How fun! I never would have thought to make my own. Thanks for sharing!
These were made once a week in my home while I was growing up. We would use them in addition to our dinners of rice and beans. :) They make great burritos. They also make great quesadillas with your favorite cheeses/ingredients. My mom always made the last tortilla a baby tortilla, just for me to steal, rub with butter and munch on while waiting for the rest of dinner to be completed. :)
aw, memories. I think I need to make them this week! :)
Yummy! Another option is to do it like my grandmother did. She used a Pyrex glass pie pan instead of a press or the rolling pin. She just spritzed the counter with water and laid down a sheet of plastic wrap, then she placed the tortilla dough in the middle, followed by another sheet of plastic wrap. Using the pie plate and some firm pressure she got some consistent results.
I love this tip! I’m going to try this for next time. Thanks for sharing.
This is why grandmothers are awesome!
They look delicious! Plus, I live in Australia so the shape appeals to me :)
That is perfect. Because really, not-a-one was round!! :)