I think I’ve mentioned before that I’m always always trying to find ways to do things MYSELF. Commercially-made tortillas are usually loaded with bad fats and sodium–things I try to avoid. They also seem unreasonably expensive considering how relatively INexpensive their ingredients are.
I love learning how to make things and do things myself, so it made sense to me to try to find a homemade alternative to store-bought tortillas. (I recall that all of my kids had very strong I-can-do-it-mySELF phases as they were growing up, so I guess that should tell me something!)
This is a very simple recipe. It takes a little time, but after making these tortillas a few times, I’ve decided that the time it takes is worth it. It also has made sense in our family to make several batches of tortillas all at once that I subsequently freeze to use later.
Flour Tortillas
- 6 c. bread flour
- 2 c. warm water
- 1/2 t. baking powder
- 2 t. salt
- 1/2 c. olive oil
Measure the liquid ingredients into a large mixing bowl. Add the baking powder and salt. Knead in the flour gradually. Knead the dough until is is smooth and elastic (about 5 minutes if you’re using a mixer and about 7 minutes if you’re kneading by hand.) Let the dough stand for 10 minutes.
Divide the dough into 16-20 balls. Let those stand for another 10 minutes.
Roll each ball out flat with a rolling pin to form an approximately 10″ circle. They should be quite thin. If you have a tortilla press, that will work well too. Just adjust the size of the dough balls to fit your press.
Heat up a heavy, flat-bottomed skillet. Toast the circle of dough for 20-30 seconds on each side. The dough will cook that fast. You’re looking for some light brown spots on each side but NOT for any burning or scorching.
A note about the flour: the original recipe for these tortillas came from my dear friend, Jenny Bryk, and called for whole wheat flour. Since the last Kitchenaid disaster, I haven’t had a grain mill to grind my wheat berries, so my whole wheat flour use has gone way down. Thus, we just substituted bread flour for the whole wheat flour. You can use whole wheat flour if that’s your preference and you’ll end up with lovely whole wheat tortillas.
We’ve been using these flour tortillas to accompany our latest favorite dish, Chile Verde. My husband is putting the finishing touches on that original recipe that will be published soon on My Sister’s Kitchen. I’ll come back and add a note to this post when that recipe is available.
yay! A new recipe to try! The last time we tried to make flour tortillas it didn’t turn out well. We’ve been making our own corn tortillias then baking them for chips for a while with a press. I can’t wait to try your recipe!!! thanks!
Barb, you are officially my hero now. I am inviting myself over for chile verde with homemade tortillas!
PS. Who is the rolling pin model?
Cayce, I’d be interested in your recipe for corn tortillas. I have a wheat-intolerant kiddo who only eats corn torts. I just have never seen them made from scratch before.
Sarah, the rolling pin model is Michael, who wields a mean rolling pin whether we’re talking tortillas or pizza crust. The boy is amazing. He also maintains that the KEY to good flour tortillas is kneading the dough enough to get good gluten development before you roll them out.
The Chile Verde is THE BEST food on the planet. You’ll need to join us for dinner next time Dave makes it.
sounds good Barb we are there!!
This just makes my day! I have a large jar of bread flour that asks me daily to be used in a recipe. Can’t wait to try these. The dough balls are very cute, btw.