If you have never made a flour tortilla before, tonight is the night to do it. You won’t believe how great they are, and how simple they are to make. Really, commit to trying this.
1 c. whole wheat flour
2 c. white flour (of course you can use 3 c. of white flour if you prefer; I’m just always trying to add a little wheat here and there)
1/2 -1 t. salt (I like them to have 1 t., but this might be too salty for some)
1/2 t. baking powder
1/2 c. shortening (you can use butter, but this is the one and only thing I use shortening for)
1-1 1/4 c. hot water
Combine the dry ingredients in a bowl. Add the shortening and mix well with a fork until crumbly-looking (kind-of like mixing pastry or pie dough). Add the water and stir with a wooden spoon until the dough comes together. Knead a few times, adding a little flour if necessary, then let rest, covered with plastic wrap, for 20 minutes.
Divide the dough into 12-15 sections, and roll each section into a ball. Heat a large skillet over medium-low to medium heat (the same temp I use to cook pancakes on my stove). Take one ball at a time (keep the other covered with plastic wrap or a damp towel), and smash into a 3-4″ disk. Then, using a rolling pin, roll into a circle/tortilla shape. Put in the skillet, and flip as soon as large bubbles form (there will be brown spots on the underside). Continue to roll and cook the rest of the tortillas.
These make the most terrific quesadillas in the world. Really, try this.
4 thoughts on “Homemade Tortillas”
i like the use of wheat flour as like you, I always try to sneak in a little without my kids noticing hehe…I think they’d love these – thanks for posting 🙂
I hope they do! My kids have never noticed the wheat yet . . . and I hope they won’t for a long time!
I made these tonight & they were terrific. I have tried several other recipes & they tend to make very thick tortillas, generally as a result of having a lot more baking powder. But these were thin enough that they worked like store-bought tortillas–we had soft tacos–and still held together really well. (In fact, they compensated for the reconstituted refried beans I had to use when it turned out that the dry ones were still too crunchy.) A huge thumbs up from me on this one. Thanks tons, Natalie. And yeah, the wheat flour is a nice touch too.
Funny! I just made these last Friday and thought again how terrific and easy they are. Every month I think I should make a huge batch and freeze them or something–they are so much better than store bought! I’m glad you liked them to. And if you haven’t tried making them into the quesadilla recipe yet, I highly recommend . . .