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Nothing beats a freshly made flour tortilla. My favorite Mexican restaurants are the ones that make their own tortillas, right there on the spot!
Now you can have the same yummy tortillas at home, anytime you want. Tomorrow’s Cinco de Mayo dinner may be a great time to give them a try.
I could just eat tortillas for dinner – with nothing on them. Or I could just dip them in some of that yummy salsa that is in my refrigerator. I really would be completely happy.
To create your own bit of heaven, all you need is some flour, salt, baking powder, water and a little fat. I used olive oil but you could also use shortening if you prefer. I’ve used both and really couldn’t tell a difference. Olive oil is probably healthier.
After mixing all your ingredients together, divide your dough into 10-12 pieces. Use your rolling pin to roll out each ball of dough as thin as you can get it.
Then you are going to dry fry them (that means you don’t use any fat or oil)
Watch for them to bubble.
Then flip it over. You want some nice brown spots.
I then put them on a plate under a towel to keep them soft and warm until we are ready to eat.
Of course I sneak a bite or two, or an entire tortilla during the process!
What are you going to serve with your tortillas. I’m thinking chicken fajitas!
Homemade Flour Tortillas
3 C flour
1/2 tsp baking powder
3/4 tsp salt
1 C warm water
1 Tbsp shortening or 3 Tbsp olive oil
Mix together flour, baking powder and salt. Add in water and oil or shortening and mix until combined. Knead with hands on a floured surface until smooth. Divide into 10-12 balls. Cover with a towel and let sit for 10-15 minutes. To form tortilla, roll out each ball of dough using your rolling pin until thin.
Preheat griddle or frying pan to about 350-375 degrees. Place tortilla on griddle an allow to cook until it begins to bubble and blister. Turn tortilla and cook other side until golden brown spots form. Stack tortillas on a plate under a towel to keep them soft and warm.
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I love that yours are rustic looking. It takes me waaay too much effort to make them perfectly round. In my book, as long as they’ll hold a nice amount of filling, they’re great! I’d also encourage you to try making them with whole-wheat flour, if you’re into that kind of thing, because I’ve found they’re almost identical to the AP version.
I think they taste better not round!! Will definitely give the whole wheat a try. I am also baking with spelt flour now for my daughter so will try that too.
these look great! getting them round IS so difficult – i am so terrible at that! i really enjoy your blog
Thanks for the post. I’m supposed to get a lesson on making tortillas next week. I’m gonna try these first and practice before I get the lesson.
Would love to know any great tips or tricks you learn – come back and share!
Yay! Homestyle tortillas rock! You’ve done a great job on this tutorial ~ My recipe uses canola oil (no shortening) and sometimes I sub half the APF with whole wheat. My family didn’t even notice the difference…they were gobbling them up! I’ve made these so often that I finally broke down and bought a tortilla warmer.
Do you have any recipes for preparing black beans? I mean like Cafe Rio where you could eat them by themselves if you wanted to? Would love some suggestions.
Try this recipe – let me know what you think!
http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/cafe-rio-style-black-beans/
Thank you, I will try it. I was gonna do it last night but had a last minute meeting mess up my plans. I’ll let you know what I think. Thanks again.
Leigh Anne, your session at Women’s Conference was wonderful. I would have never discovered your blog otherwise. I am so excited to be a regular reader and to peruse your archives!
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I am so glad – thanks for attending my session and reading the blog! Visit often!!
I’ve always loved eating salsa and I never thought of making one for myself until today.. I will give this recipe a try
– the whole wheat idea sounds interesting, its the first time ill try making something like this.
Kate Gasset
International Propertiesand Investment Inc
Visit my Website @ Homes in Wellington
I just made these and I don’t think they have enough fat in them, only 3 TBS of oil to 3 cups of flour? I have made tortillas in the past and used quite a bit more shortening.
Heather – how much fat do you usually ad in. They have worked fine for me with just this amount.
if there is minimum fat used in this recipe like you mentioned, then I guess this can be considered something very healthy to eat?
Kate Gasset
International Properties and Investment Inc
Wellington Homes For Sale
I just found your blog, and I’m loving it! Your photos are so inviting. I’ve only had failure when trying to make my own tortillas in the past, so maybe this recipe will give me success. Thanks.
Kelli recently posted..FRUGAL FRIDAY – ALUMINUM-FREE BAKING POWDER
I didn’t need to know how easy these are to make……because I may be obsessively making them for every meal.
Okay, I finally got around to making these and they were AMAZING! I knew I’d be awful at making them thin enough so I used my pasta roller and it worked like a dream…..although they WERE square. haha