I’ve finally got it down! Yes, making homemade tortillas are a little bit of work and takes a little practice, but so worth the effort.
I remember the first time I heard of making tortillas at home. It was the last thing I ever thought I would be doing. Nevertheless, I’m glad I decided to give it a try.
Today, I’m sharing not only my recipe, but a photo tutorial on how I make mine. The tutorial includes a few tips to get the best results and to make the process easier.
By the way, this recipe makes 16 tortillas, but you can definitely half the recipe.
Here we go…
Whole Wheat Flour Tortillas
- 4 cups whole wheat flour (I use white whole wheat)
- 3 tsp baking powder
- 2 tsp sea salt
- 2 tbsp butter, melted
- 1 1/2 cups warm water
1. In a mixing bowl, combine flour, baking powder and salt.
2. In a small bowl, mix melted butter and warm water.
3. With a fork, gradually stir water and butter mixture into the flour mixture by adding 1/4 cup of water mixture at a time.
4. Once all the water is added and absorbed, your dough should look something like this. It will be sticky.
5. Pull dough onto a floured surface and knead, adding flour as needed to keep it from sticking to your hands and surface, for about 5 - 6 minutes, or until smooth, and then place dough back into the bowl.
6. Cover and let dough rest for 30 minutes.
8. Roll each piece into a ball and allow them to rest for about 10 minutes.
9. On a floured surface roll tortillas thin to about a 7 inch circle. I find that using a wooden cutting board works best to keep mine from sticking. Also be sure to sprinkle plenty of flour on the board.
As far as the cooking goes, you have two options here:
- Set up an assembly line to roll out a tortilla, place it in the pan, and as it cooks, roll out the next one and so forth….
- The second option is to roll out all the tortillas at once, and then cook them all. You might find this method easier if you’re just starting out and trying to get the hang of it, or if you’re just not feeling really energetic Be sure to place a damp paper towel or a piece of wax paper between each tortilla to keep them from sticking together as you roll them out.
10. Cook the tortillas on medium to medium-high heat, preferably in a preheated cast iron skillet, or a large nonstick pan for about 20 - 30 seconds max on each side. Overcooking the tortillas will cause them to loose their elasticity and break. Yes, bubbling is okay.
Of course, these are best served immediately, but you can store them for a few days in a plastic bag or air tight container. I haven’t had the opportunity to freeze them, but I’m sure that would work as well.
If storing them, to help keep the tortillas soft and pliable, allow them to remain in the towel until they are just slightly warm. You want them to be slightly warm when you put them away, but not too warm to cause them to sweat and get yucky.
And that’s how I make my homemade flour tortillas. If you have never tried making them, I really encourage you to do so. It’s not hard at all, and the effort is definitely worth it.
Do you make your own tortillas?
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