I’ve been wanting to make my own flour tortillas for quite some time but I was afraid they wouldn’t quite turn out. I finally decided to dive right in and give it a try and I was really surprised at how easy they are to make. They may be a little time consuming to make on a weeknight, so I suggest blocking out at least 30 minutes on a weekend just to roll out and cook them. But, it’s well worth it! (I’m going to research and find a tortilla press soon.)
I’ve found a few different recipes that use unbleached flour, grain mill and wheat flour but all I had on hand was all-purpose flour, so the next time I make them, I may just try using one of those ingredients.
The ingredients needed for this are so simple. In fact, you probably already have everything you need: flour, salt, baking powder, canola or vegetable oil, and water.
Homemade Flour Tortillas
Makes: 12 tortillas
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup vegetable oil
- 1 – 1 1/2 cups hot water
- taco seasoning for tortillas
- Mix the dry ingredients together. Add in the vegetable oil and mix with your Kitchen Aid using the dough hook or I simply used my fingers until all the oil is incorporated.
- Add 1 cup to 1/2 cups of hot water and mix until a ball is formed and dough is smooth. If dough is too sticky, you can add a little more flour.
- Cover with plastic wrap and let the dough rest for about 30 minutes to an hour. (You can 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.
Store any uneaten tortillas tightly sealed in a ziploc bag in the refrigerator or freezer.
Tip: To reheat, place tortillas in aluminum foil and put a damp paper towel inside. Heat in the oven for about 5 minutes and tortillas will come out soft and warm. Perfect for rolling up burritos or fajitas!