Homemade Flour Tortillas

Homemade Flour Tortillas

Although I've been using them for years, I've never really much cared for store-bought tortillas. They come with a host of ingredients that I cannot even pronounce, let alone identify, and they're quite rubbery and a little odd-tasting besides. So I finally resolved to make my own as I had a vegetarian wrap in mind and didn't want inferior tortillas to spoil the show. Now that summer is here, wraps are ideal choices for hot days and patio dining.

This was my first attempt at making homemade tortillas and I was delighted with the results. The dough was pliable and a pleasure to work with, and they fried up nicely too in hardly anytime at all, although I was hoping to roll them out a bit thinner yet. At the same time, they did make for an excellent and natural-tasting wrap. The most difficult part when it comes to making your own tortillas is keeping up with the pan if you are working on your own. I opted not to use a tortilla press because a good non-stick skillet is just as good. Once you get into the groove, though, things go along smoothly — roll one out, add to the preheated pan, cook for about a minute, keeping an eye on the pan, flip, cook for another 30 seconds or so, transfer to a plate and cover with a kitchen towel, and proceed until all of the rounds are complete.

Really, they come together in hardly any time at all, and I'm going to make a habit of making these this summer. I'll be sharing the filling that adorned these soon, and my next stop is probably a hummus-based filling or a vegan burrito.

Homemade Flour TortillasHomemade Flour Tortillas
Recipe by
Cuisine: Mexican
Published on July 4, 2015

Easy and perfect homemade flour and olive oil tortillas — great for wrapping

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Ingredients:
  • 3 cups unbleached white flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 5 tablespoons olive oil
  • 1 cup warm water, or more as needed
  • extra flour for rolling
Instructions:
  • Combine the flour, baking powder and salt in a large bowl. Add the olive oil and rub it into the flour mixture with your hands. Add the water, turn the dough out onto a lightly floured board, and knead for about 4 minutes until smooth and elastic.

  • Return the dough to the bowl and let rest, covered with a clean kitchen cloth, for 15 minutes.

  • Divide the dough into small lemon-size portions. Roll each portion out in a thin circle, as thin as possible, until the round is about 12 inches in diameter.

  • Line a plate with a clean kitchen cloth. Heat a non-stick skillet over medium heat. When hot, add a round to the pan and cook for about 1 minute. Flip and cook for another minute. Transfer to the plate, cover up with the towel and repeat with the rest of the dough.

Makes 6 12-inch tortillas

Flour Tortillas

Some ideas for tortillas accompaniments:
Refried Beans with Sun-Dried Tomatoes
Pinto Bean and Avocado Burritos
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Baked Falafel with Lemon Tahini Sauce

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

4 comments:

swanwalk said...

Do you think that you could use a pasta roller to get the tortillas thin?

Lisa Turner said...

That's an interesting question. You might just be able to do that because the dough is so pliable. If you give it a try, please do let me know how it works. Perhaps I will try that next time. They did come out fairly thin, but if they had been a wee bit thinner, they would have been perfect. No matter, as they did make for delicious wraps.

Joanne said...

I love the flavor and texture of homemade tortillas. So good!

Johanna GGG said...

I only started making wheat flour tortillas recently and they are great - it makes it easier to make an impromptu mexican meal - but I am yet to master corn tortillas. Am sure you will find yourself making them regularly.