Homemade Tortillas

My girls eat a LOT of quesadillas. My youngest has one for lunch nearly every day. So there are definitely times when we are running out and a trip to the grocery store is not going to happen.

That is when I turn to this recipe, slightly adapted from Make the Bread, Buy the Butter by Jennifer Reese. When freshly made, these put store-bought tortillas to shame. (When a day or two old, quickly warming them restores their tenderness.)

I also frequently make these for dinner when we’re having tacos or burritos. And when I do, not a single person prefers hard tacos! That’s a big compliment in my house!

~Katie

What you need:

Ingredients

  • 3 c. all-purpose flour (use 2 c. all-purpose and 1 c. whole wheat for a heartier, whole-grain style tortilla)
  • 3/4 t. kosher salt
  • 5 T. vegetable oil or shortening
  • 3/4 c. water

Equipment

  • mixing bowl and table fork
  • clean kitchen towel
  • bench scraper or knife
  • rolling pin
  • skillet or double-burner griddle
  • spatula

Time: About 45 minutes.

Freezeable: Yes. Wrap the tortillas well with foil and place in a gallon-sized ziplzoc bag. Place foil-wrapped tortillas in the oven to reheat.

Serves: Makes 12 tortillas.

Multiplying the recipe: I would mix each batch separately. Otherwise the oil may not get distributed evenly.

Homemade Tortillas:

Mix the flour and salt in the bowl. Add the oil and mix with a fork. The flour will be clumpy. Add the water and mix. The dough will start to come together.

Dump the dough onto a clean, unfloured work surface and knead it until it becomes smooth. Divide the dough into 12 equal pieces (using a bench scraper or knife). Wet a clean kitchen towel and cover the dough balls. Let them rest for 20 minutes.

Shortly before the end of the resting time, heat a skillet or double-burner griddle over medium-high heat. With a rolling pin, roll each ball into a circle. DO NOT USE EXTRA FLOUR. I roll each as thin as I can reasonably get them, between 6-8″. I find a mini roller useful here – it allows me to easily roll around the edges of the dough to make them as round as possible.

Put a tortilla on the skillet (or as many as will fit on your double-burner griddle, without overlapping). Cook for about 1 minute on each side. The tortillas will develop brown spots and may puff a bit. When cooked, wrap the tortillas in a clean kitchen towel to keep them warm and tender.

If not using immediately, place in a gallon freezer bag once cool. If freezing, wrap in foil before placing in the bag.

Homemade Tortillas

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About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
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