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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 the full recipe post on kgsoutherncomfort’s site!
4.96 Mitt(s) 56 Rating(s)56 votes, average: 4.96 out of 556 votes, average: 4.96 out of 556 votes, average: 4.96 out of 556 votes, average: 4.96 out of 556 votes, average: 4.96 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

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.

 
 
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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!