Homemade Tortillas – Endless Possibilities!

11 Jun

There are certain things that no one thinks to make homemade, like ketchup and cereal.  Bread is in this category for a lot of people.  Yeast can be scary to some, but it’s a fear I conquered!  Homemade bread is something that I got into a while ago (when I had a bigger kitchen to play and knead in) – focaccia, french, pizza, yeasted cinnamon rolls – you name it, I wanted to bake it.

In all my bread making adventures, I never once tried to make it in its simplest form – tortillas.  I just never thought of making tortillas when I could get them in dozens of varieties in the store.  And they keep forever in the fridge – so long that I can find an old forgotten tortilla in the back of a drawer in the fridge and nuke it for 10 seconds, and it’s good as new.  Is that natural?

Well, it wasn’t fear of preservatives that got me into the kitchen to make these…it was just a little good old fashioned laziness.  We wanted burritos, and we didn’t want to run to the store just for the tortillas.  So I gathered the short ingredient list and got to it.

Notice the lack of counter space.  Luckily, this dough comes together quickly, and it can be kneaded right in the mixing bowl.  The most time consuming part of the tortilla-making process is waiting 30 minutes for the dough to rest.  In the meantime, you can make your filling!

For us, it was soy “chorizo,” veggies and beans with fresh guacamole.  But, the possibilities are endless when you have fresh, fluffy, warm tortillas.

After resting, the dough is smooth and elastic.  It needs to be rolled thin, which can be tricky because it wants to shrink back in on itself.  I positioned myself right next to the stove, rolled, then quickly picked up the tortilla and threw it into the hot, dry skillet.  It takes about 30-45 seconds each side to cook through and get those beautiful golden brown spots.

These were so tasty on their own, but I can imagine you could spice or flavor the dough in interesting ways.  Throw in some finely chopped sun dried tomatoes and garlic?  Make a whole wheat version with flax seeds?  Or you can stick with the original recipe, cook as directed, but then take them a step further by cutting them into wedges and frying up some homemade tortilla chips!

Taco Tuesday, anyone?

Flour Tortillas

Makes 6 medium tortillas.  Double the recipe for larger burrito shells.

  • 1.5 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/6 cup (or about 2.5 tablespoons) of vegetable or canola oil
  • 1/2 cup hot water
  1. Mix the dry ingredients in a bowl.
  2. Add the oil and mix with your fingers until the oil is distributed. The mixture should look like crumbs or sand.
  3. Add in the hot water and mix until the dough comes together.  Knead it right in the bowl for 1-2 minutes until you get a smooth dough.
  4. Cover the bowl and let the dough rest for 30 minutes.
  5. Divide the dough into 6 pieces.  They don’t have to be perfect – just eyeball it.
  6. Heat a medium sized skillet to medium-high.  Do not oil or spray the pan.
  7. Roll out one tortilla at a time on a lightly floured surface until thin.  Work from the center and try to keep it even, but it doesn’t have to be a perfect circle.  Move quickly to get the rolled out tortilla into the hot skillet!
  8. Do not walk away!
  9. The tortilla should start bubbling up immediately.  After 30-45 seconds have passed, you’ll see the edges just barely starting to turn brown.  Flip!  Cook another 30 seconds.  Feel free to flip back and forth a couple more times to get the color you want.
  10. Move cooked tortillas into a clean dry kitchen towel to keep warm.



4 Responses to “Homemade Tortillas – Endless Possibilities!”

  1. Momma June 11, 2012 at 12:42 pm #

    Looks baby. Can’t wait to try in Duck with some broiled shrimp filling and a little coleslaw

  2. luminousvegans June 11, 2012 at 5:16 pm #

    Mmmmm, I love Mexican food and this looks so delicious. Where do you get your “chorizo”?

    • The Fancy Apron June 12, 2012 at 1:53 pm #

      I found the soy chorizo at Trader Joe’s. Good and spicy!

      Thanks for reading! I like your blog!


  1. Sesame Soba Noodles « The Fancy Apron - August 12, 2012

    […] may have noticed that what we chose to stuff our homemade tortillas with, before we stuffed them into our faces, was meatless.  You may have also noticed the […]

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