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Homemade Tortillas

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Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

 
I know what you’re thinking, and I’m going to answer your question right up front. Yes, making flour tortillas from scratch is worth it. It was certainly my question before making them the first time. But here’s why it’s worth it: the ones at the store are uniform, bland, and blonde. The ones you make fresh are perfectly imperfect—puffy, warm, full of flavor, and dotted with delicious little charred pockets.

Since this recipe’s author, kgsoutherncomfort is native Texan, I felt certain the recipe would work, if a little tedious. Her recipe is, in fact, flawless, and these Homemade Tortillas were surprisingly easy to make. As the tortillas puffed and browned in the skillet I dreamed of how I would fill them—some with soft scrambled eggs, sour cream, black beans, and cilantro, others filled with thick slices of Monterey Jack, quesadilla-style. Of course I had fun eating them hot out of the skillet and unadorned, the very best of blank canvases. One thing I know: once you make them from scratch, you’ll think twice before picking them up at the store.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

The ingredients are so simple. In fact, you probably already have everything you need: flour, salt, baking powder, canola oil, and water.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Mix the dry ingredients together with a whisk (or if you’re like my mom, with your fingers).

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Then add the oil and mix with your fingers until the flour and oil combine to become a fine crumb.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Your flour-oil mix should look something like this. Once it does, add the water.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Mix until a ball forms, then transfer to a floured surface.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Work the dough until it’s smooth and round.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Transfer back to the bowl, cover with plastic and let rest for at least 30 minutes. Though you can leave it overnight, which is good to know if you’d like to make the dough in advance!

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

After it has set, cut the dough into twelve balls. We weighed them to make sure they were all about the same size.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Flour your surface and pat the ball down a bit to create an even, flat surface.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Roll out the dough…

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

…flipping intermittently, rolling, and adding flour as needed…

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

..until your tortilla is uniformly thick (or close enough) and approximately 8 inches across.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Once all your dough balls are rolled out, heat a dry skillet to medium-high. Working one at a time, cook until brown blisters form on one side, then flip. Don’t get so caught up dreaming about what you’re going to put in your tortilla that you forget to flip!

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

Once cooked, your tortilla should look something like this.

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

As I cooked the tortillas, I wrapped the finished ones in a clean dish towel to keep them warm. Then we promptly devoured them all!

 
 
 
Tasty Kitchen Blog: Healthy Homemade Tortillas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member KGSouthernComfort of Life in the A-Frame.

This is such a great staple recipe; I will use it again and again. Thanks to kgsoutherncomfort for turning me into a homemade tortilla convert! Visit her blog, Life in the A-Frame, for more recipes and glimpses of her country life.

 
 

Printable Recipe

Healthy Homemade Tortillas

See post on kgsoutherncomfort’s site!
4.96 Mitt(s) 57 Rating(s)57 votes, average: 4.96 out of 557 votes, average: 4.96 out of 557 votes, average: 4.96 out of 557 votes, average: 4.96 out of 557 votes, average: 4.96 out of 5

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Difficulty: Easy

Servings: 12

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Description

This is a healthier version of homemade tortillas with the use of canola oil instead of lard or shortening, and the use of organic, unbleached flour.

Ingredients

  • 3 cups Organic, Unbleached Flour
  • 1 teaspoon Salt
  • ½ teaspoons Baking Powder
  • ⅓ cups Canola Oil
  • 1 cup Hot Water

Preparation Instructions

Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes. (I have also refrigerated it overnight).

Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the totillas and serve warm.

 
 
_______________________________________

Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.

 

50 Comments

Comments are closed for this recipe.

Random Person on 6.8.2012

I tried the recipe but I made the mistake of pouring the oil before the water :/ I tried to fix it by adding a little bit of water and flour. I hope they come out good!

Kathy on 6.1.2012

I have a question. Why do my tortillas spring back when I roll them out? Do you think they spring back as I roll them because I mix the dough too much? Does anyone know?
My homemade tortillas that I have made for twenty-five years taste great! The only thing is that when I roll them out they spring back (shrink as I roll them) so rolling them is the hardest part for me. It’s a chore. They taste great, but never look very good. I even had my friend from Mexico come to my house to teach me. She made it look very easy, but she refused to measure anything as she was making them. She did use very hot water and lard in her tortillas. She rolled them out with a roller, not a rolling pin, but a piece of wood 1, 1/2 inches in diameter by about 12 inches long. She said rolling pins are for making pies, not tortillas. The roller seemed to push and press the dough, not roll it. She put the dough on a counter to roll it out and she dusted the top only with a tiny bit of flour as she rolled it out. She would only cook it on a very hot stove top in a cast iron skillet. She wouldn’t even consider using my pancake griddle to cook them on.

Heather on 5.29.2012

You can’t beat a Texas tortilla.

Terry on 5.8.2012

These are delicious and super easy to make. My daughter found this recipe and I had them at her house and decided that I would make my own instead of buying them at the store. Used them in a Chicken Enchilada recipe and it truly made the dish. I also used my kitchen aid instead of mixing by hand…worked FABULOUS and I didn’t have to get my hands dirty…a plus for me!

Andrea on 3.21.2012

Just made these, and they were so good. Took a lot of self control to finish the batch and make quesadillas for the kids, instead of eating them all as they came off the griddle. I rolled some of mine out too much and they were funny shaped. But I will definitely make them again, and again, and again…thank you!

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LISA C PARSONS on 3.10.2012

OMG! You make that look so EASY! I tried once before and for the last time and it was hard and my Tortillas came out hard and looked all different shapes and sizes and not so round and tasted not so good. I am Hispanic and should know how to make these and Mexican Food but I do not. I rely on Rosa’s Tortilla Factory for my Tortillas!!!!

Jeff on 3.9.2012

Have to say that this recipe was perfect, easy and the tortillas were so much better than store bought.

terri on 3.8.2012

They look awesome but Trader Joe’s homemade tortillas are so good, I think I’ll save the time and just buy them!

Maryann on 3.5.2012

I followed the recipe as indicated. They were very bland tasting. Maybe I will use lard next time.

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Darlene Tracy on 3.5.2012

I grew up on these, and I must say, it might sound odd but Cream Cheese rolled up in theses is the best! :)

Alyssa on 3.4.2012

ummmm wow. that is all i need to say

Stefani on 3.4.2012

Made the tortillas tonite. They were perfect!! When rolling them out I put flour down for the first one, but when I tried it after I cooked it, it had a flour taste to it, so the rest I did not use any flour to roll them out. Much better. I will not be buying tortillas at the store anymore. They will be all homemade! They were very easy to make and took no time at all to make the dough and also to roll and cook!!

Monica Palmer on 3.4.2012

This has nothing to do with homemade tortillas however I will say this, “YUMMY”. This is about the fact that I saw you at church today, I swore it was you….were you at Riverwood Covenant Church this morning? I even thought the husband looked like your “beloved”

Jenn F. on 3.3.2012

Made these tonight, so excellent… my husband says he has no reason to eat a Mission tortilla again! Is that a good thing or a bad thing?

Linda on 3.3.2012

Prepared the dough the night before and finished them up this morning. Everyone loved them. So EASY!

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Claudia Mc on 3.3.2012

These sound great – I love fresh flour tortillas but I have always been reluctant to try to make them, but this sounds so easy. A local family-owned Mexican restaurant makes them as you order and they are wonderful. I could make a meal of the frest flour tortillas and skip dinner. I will try to make my own.

@shellyblake – search on corn tortillas in the catagory for Bread and 3 recipes will come up. You must type tortillas, tortilla won’t come up.

Maria A. on 3.3.2012

Mmmmm brings back memories of my childhood. My mom use to make them daily, and one of my first memories as a child is at the kitchen table helping my mom make them ( I couldn’t reach the kitchen counter). I loved having one freshly made slathered with butter or better yet peanut butter & jelly…. oh the goodness. I’m glad that people are actually making an effort to make their own version of these wonderful delights even if you don’t go the healthier route, it still gives you control of what you put into them and they are not filled with preservatives. Either way enjoy….

oregonian on 3.3.2012

I make mine with shortening and allow for the extra saturated fat by cutting back elsewhere since the taste and texture is so much better IMO. I echo what Frieda said about not overworking the dough or they become tough to the bite and are harder to form. I don’t knead them, I just press the dough in the bowl with my fingers until all the HOT (as hot as you can tolerate) water is absorbed. Form a ball and rest the dough for 20 min, then cut into pieces and gently shape into disks by tucking raw edges under and making sure the top is smooth, much like forming any bread dough for rising. Then I let the disks rest again for at least 15 min before rolling out with a minimum of flour. The extra rest makes them much easier to work without toughening the dough.

I don’t recommend omitting the baking powder since you want them to puff. I agree with Faith and Donna about cooking on first side until the bubbles form, cooking fully on second side then turning back to first side unitl browned. There are a number of really good videos on YouTube by authentic Mexican cooks which show technique for both flour and corn tortillas. You really need a press to make the best corn tortillas as they are much harder to roll out than flour.

Tina on 3.2.2012

Super easy. Super yummy.

witloof on 3.2.2012

I make my own tortillas all the time and the recipe is even simpler: mix flour with enough water to make a dough. Let it rest for ten minutes, roll it out, smack it to get rid of the excess flour, and toss it in the pan.

@MrsCross, yes, you can omit both the salt and the baking powder.

Crystal on 3.2.2012

I’ve used this recipes several times and the tortillas are wonderful. So much better than the one made from the mix. I have kept them in the refrig over a week. After you roll out the tortilla be sure and brush, with a pastry brush, the extra flour. You’ll have less smoking.

MrsCross on 3.2.2012

Looks fabulous! Would it be possible to omit the salt from the recipe without messing up the finished product?? On a heavily low-sodium diet and would love to have tortillas again!!!

CindySue on 3.2.2012

Thank you for this recipe! I thought I needed to buy “special” flour (masa ?) to make tortillas! We live in the mountains and get snowed-in a few times each winter. I will be trying these soon. Thrilled that the recipe calls for pantry staples!

Tony von Krag on 3.2.2012

I always use a good lard mixed w/organic butter. The taste is to die for.

Frieda on 3.2.2012

Love, love, LOVE homemade tortillas! They are definitely worth making ~ keep in mind to not over work the dough, let it rest, and use HOT water. Do not worry about rolling out perfectly round tortillas ~ call them “rustic” tortillas!

I’ve made whole wheat flour tortillas, and even chipotle tortillas, which add a whole ‘nother dimension!

Becki on 3.2.2012

Can I just substitute regular flour?

Alice Deltenre on 3.2.2012

Ohh! This brings back so many fond memories of my childhood…mom would make tortillas by the dozen and we (all four of my siblings and me) would eat them right out of the skillet. The love and time she put into making these, about once a week, was so effortless for her. Since her passing four years ago, I have inherited her seasoned skillet and rolling pin. After seeing this recipe, I’m going to make a batch this weekend, thanks, Ree! <3

Melissa on 3.2.2012

I made these a few months ago. They were super easy and yummy, but I made the mistake of using my heavy-bottomed stainless steal skillet to cook them (I don’t have a cast iron skillet), and ended up with charred bits stuck to it. I had to get Comet cleaner and spent about 45 minutes scrubbing to get it all off. Word to the wise: don’t attempt this recipe without a cast iron skillet!

Susan on 3.2.2012

I made these a couple weeks ago. Super easy and delicious. My husband loved them.

Linda on 3.2.2012

Forgot this part. Our recipe calls for boiling water.

Linda on 3.2.2012

I sure hope my love gal daughters never see this becasue I keep telling them homemade is too hard. I even tried to buy some from our local Mexican resturant. No dice; they order from Mexico. One of the best things about living in East Asia was our helper made piles of tortillas evey week. They are so different from typical Asian pancakes. I sure do miss them but maybe I will get a press.

Gina on 3.2.2012

I never even knew you could use oil. We always use lard. Yes, lard. I know you can use veg. shortening, but my mother won’t have it.

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shellyblake on 3.2.2012

Okay, anyone have a recipe like this for corn tortillas? Either I don’t know how to search this site or there isn’t one on here!

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shellyblake on 3.2.2012

This looks so easy I’m going to have to try it!

Teresa from Texas on 3.2.2012

Homemade tortillas are sooo yummy but gosh darn they are a lot of work. I tried a few times when I first moved to texas and gave up. Several stores, bakeries and restaurants do a better job so I stick with those.

Faithdoc on 3.2.2012

I love homemade tortillas, part of the reason being the deliciousness but also that you can make it healthier with canola or olive oil. That being said, by aunt’s tortillas (she being born and raised in Mexico), made by hand and with lard are the best I have ever had. I dream about eating them with a big bowl of my mom’s chicken mole stew. Lard tastes better, but I feel better making it healthier for my family. It’s probably best they don’t know what they are missing!

kgsoutherncomfort on 3.2.2012

I am thrilled to see that all of you wonderful cooks are trying these tortillas! Enjoy making these very tasty, very easy homemade tortillas.

Donna L. Sadd on 3.2.2012

Yep, I agree with Faith…wait till first side shows bubbles, flip & count to ten, flip and use spatula to push air through entire tortilla (usually another 10 secs.). I use a a non-stick crepe pan on high heat. Once you make fresh, you will never go back!

katalia on 3.2.2012

I love homemade tortillas. My Mexican-American mother-in-law makes them for us on special occasions — so tasty! However, she says you should never flip them when rolling them out, and you should toss them back and forth between your hands for ten times before putting them in the hot skillet.

Carol on 3.2.2012

We love home made tortillas. The don’t last long enough to know how long they remain fresh once cooked. I use coconut oil in mine. I like the consistency of the dough better, I think it is far easier to work with.

The Mrs @ Success Along the Weigh on 3.2.2012

We got a tortilla press and have made corn tortillas. (SO good because you can add whatever spices to the dough) Can’t wait to give the flour ones a try too!

Cristina @ An Organic Wife on 3.2.2012

I’ve been making homemade tortillas for about 2 years now, and I’ll never go back to store-bought! They are so much healthier and you know exactly what’s in them. I use a combination of whole wheat flour and white whole wheat flour to make them healthier. I also use extra virgin olive oil or coconut oil, because canola oil is actually very dangerous to the human body.

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Laurie {Simply Scratch} on 3.2.2012

Looks good to me!

Faith on 3.2.2012

Just a hint: don’t roll them out with a rolling pin and definitely don’t use flour! The flour won’t all absorb or fall off (in my experience) and personally, I don’t like to bite into anything with even a dusting of flour on it. While living in Central America I learned from my friends there to put the ball of dough on a piece of aluminum foil, pat it out by hand, and immediately put it on the griddle. As soon as the tortilla starts cooking the aluminum foil peels right off. The Hondurans wouldn’t dream of mistreating their tortillas to a rolling pin; using hands instead leaves a nicely formed edge that’s slightly thicker than the middle. And one more thing? As soon as the tortillas are slightly cooked on one side, flip it over until it’s nicely browned on the second side. Then flip it again to the first side. Cooking it slightly on one side, fully on the second, and flipping it back will make the tortilla cook (and hopefully separate and puff) in several layers and result in a less dense finished product.

Noelle @ Noelle's Notebook on 3.2.2012

@ Karen, I substitute 2 cups of white flour with whole wheat flour and spelt flour. Delish. I’ve also started adding flax seed meal and even made a batch with some masa…still good!I also use olive oil…just because we don’t normally have canola oil on hand.

@ Cindy- The dough lasts for about a week, I usually refrigerate mine overnight and then break them up into the balls and cook as needed. Awesome recipe.

Great recipe, it’s changed my life…and my breakfast!

Michelle on 3.2.2012

nothing compares to homemade tortillas!

Heather on 3.2.2012

If I had known how easy this was all along then I would have been making them! I’m just picturing these slathered with butter…and maybe a little honey ;)

cindy on 3.2.2012

How long will these stay fresh in the refrigerator once they’re cooked?

All Good in Mommyhood on 3.2.2012

Ah man, I love tortillas. Plain, warm with butter and some cinnamon sugar, sandwiches, quesadillas…LOVE THEM! Thanks!

Karen on 3.2.2012

Ahhh they look so good! We had homemade tortillas at a restaurant in Texas. They were so good that we ate there twice on that vacation. I wonder would it mess it up to use all or half whole wheat flour?