How to Make Homemade Tortillas!
Flour tortillas are awesome to have around in the kitchen! You can put together all kinds of dishes quickly, from fresh wraps to-go or family-sized enchiladas. If you always find yourself buying these at the store, why not try making them for yourself? For flour tortillas especially, you probably have all the materials at hand already! Plus, made right, they're infinitely tastier than anything pre-packaged.
Flour Tortillas This recipe yields about 15-18 tortillas.
- 4 cups of all purpose flour
- 1 1/2 tsp salt
- 2 tsp baking powder
- 2 tbsp lard *
- 1 1/2 cups of water
*Flour tortilla purists insist that only lard can be used, but you can get decent to very good results with vegetable shortening, margarine, or butter.
- Mix your dry ingredients together.
- Using your fingers, incorporate the lard into the flour until the whole mixture resembles cornmeal.
- Pour in your water and mix until your dough comes together.
- Turn your dough out on a lightly floured surface and knead it until the dough becomes smoother and more elastic.
- Divide your dough into 15-18 balls. With a well-floured rolling pin, roll your balls into thin tortillas. While you're doing this, preheat a skillet at medium heat.
- Place your tortilla into your heated skillet and cook until the bottom of the tortilla is golden and bubbly. Flip and repeat!
- Eat and enjoy!
Tips and Tricks
- If your dough seems to crack and crumble a bit too much as you're rolling or kneading, try adding a bit more water. Conversely, if your dough is too sticky, add a bit more flour.
- Bread-y tortillas are actually quite tasty too! Just don't roll them out as thinly, and you can make very tasty flatbreads.
- For a healthier tortilla, you can replace half of the all-purpose flour with whole wheat flour!
You can also try your hand at making corn tortillas! It's a similar process, but you'll need to pick up a bag of masa harina (corn flour) at the store (unless you have it around already). Here's the recipe: