Homemade Flour Tortillas Are Easy and Fun to Make
There’s something incredibly satisfying about making your own flour tortillas at home. I remember the first time I tried it, I was surprised at how much fun it was—and how much tastier they were than the store-bought kind. The kids got involved too, which made the whole experience even better. I had hands helping to knead the dough and roll out the tortillas, and let me tell you, their enthusiasm was contagious. What I love most is that these tortillas are free from preservatives, and I know exactly what’s going into them. Plus, they’re much more affordable than buying them at the store, especially when you consider the quality and freshness. It’s become a bit of a weekend ritual now, making a big batch to use throughout the week. Whether it’s for tacos, quesadillas, or just slathering with a bit of butter, homemade tortillas are a game-changer in my kitchen.
Did You Know?
Flour tortillas have a rich history in Mexican cuisine, originating in the northern regions of Mexico where wheat was more prevalent than corn. They are a staple in many Mexican dishes and have become popular worldwide due to their versatility and delicious taste. Making your own flour tortillas at home not only enhances the flavor of your meals but also allows you to control the ingredients, ensuring a fresher and healthier product.
Yield:
12 tortillas
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup grapeseed oil
1 cup warm water
Instructions:
Mix Dry Ingredients: In a large bowl, combine the flour, salt, and baking powder. Stir to mix well.
Personal Tip: Mixing the dry ingredients thoroughly ensures that the baking powder is evenly distributed, helping the tortillas puff up slightly when cooked.
Incorporate Fat: Add the grapeseed oil to the flour mixture. Use your hands or a pastry cutter to work the fat into the flour until the mixture resembles coarse crumbs.
Personal Tip: Incorporating the oil evenly helps in achieving a uniform texture in the dough, which results in smooth and pliable tortillas.
Add Water: Gradually add the warm water to the flour mixture, stirring with a fork or your hands until the dough starts to come together.
Personal Tip: Add the water slowly to prevent the dough from becoming too wet. You can always add a bit more flour if needed to adjust the consistency.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Personal Tip: Resting the dough is crucial as it allows the gluten to relax, making it easier to roll out the tortillas.
Divide the Dough: Divide the dough into 12 equal pieces. Roll each piece into a ball and flatten slightly with your hand.
Personal Tip: Keeping the dough pieces covered with a damp cloth prevents them from drying out while you work on rolling each tortilla.
Roll Out Tortillas: On a lightly floured surface, use a rolling pin to roll each ball of dough into a thin circle, about 8 inches in diameter. Try to roll them as evenly as possible.
Personal Tip: Rotate the dough frequently as you roll it out to maintain a circular shape and prevent sticking.
Cook Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 1-2 minutes on each side, or until brown spots appear and the tortilla puffs up slightly. Adjust the heat as necessary to prevent burning.
Personal Tip: Keep an eye on the heat level to ensure that the tortillas cook evenly without burning. A well-heated skillet is key to achieving the perfect texture.
Keep Warm: Place cooked tortillas in a clean kitchen towel to keep warm while you cook the remaining tortillas.
Personal Tip: Stacking the tortillas under a towel keeps them soft and pliable until you’re ready to serve.
Serve: Serve warm with your favorite fillings or toppings.
Personal Tip: Homemade tortillas are incredibly versatile—try them with everything from traditional taco fillings to breakfast wraps or even as a snack with butter and honey.
Nutritional Information (Per Tortilla): Calories, 140, Protein, 3g, Carbohydrates, 22g, Fiber, 1g, Net Carbohydrates, 21g, Fat, 4g, Saturated Fat, 1g, Cholesterol, 0mg, Sodium, 200mg, Sugars, 0g, Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money:
1. Choosing the Right Fat: For making homemade tortillas, grapeseed oil is an excellent choice due to its neutral flavor and high smoke point, which helps create soft, pliable tortillas. If you prefer, you can also use vegetable oil or even butter for a richer flavor. Each option will slightly affect the texture and taste, so feel free to experiment to find your favorite.
2. Water Temperature: Warm water helps the dough come together more easily. Avoid using very hot water, as it can affect the texture.
3. Resting the Dough: Allowing the dough to rest is crucial. It helps relax the gluten, making the tortillas easier to roll out and giving them a better texture.
4. Rolling Tips: Roll the tortillas as thin as possible for the best texture. Rotate the dough frequently and dust with flour as needed to prevent sticking.
5. Cooking Surface: A cast-iron skillet or griddle works best for cooking tortillas. Make sure it is well-heated before adding the tortillas.
6. Storing Tortillas: Store cooked tortillas in a clean kitchen towel to keep them warm and pliable. They can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
7. Reheating: Reheat tortillas in a dry skillet over medium heat for a few seconds on each side or wrap in foil and warm in the oven.
8. Freezing: To freeze tortillas, stack them with parchment paper between each tortilla, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before reheating.
9. Serving Ideas: Use homemade tortillas for tacos, burritos, quesadillas, wraps, or even as a base for homemade tortilla chips.
10. Cost-Saving Tips: Making your own tortillas is cheaper than buying store-bought ones, especially if you already have the basic ingredients on hand. Buying flour in bulk and using store-brand ingredients can further reduce costs.
Let’s Learn About Grapeseed Oil, Butter, Lard, and Olive Oil:
When it comes to choosing fats for cooking and baking, understanding the differences between grapeseed oil, butter, lard, and olive oil can help you make the best choice for your health and your recipes. Grapeseed oil is a light, neutral oil with a high smoke point, making it excellent for frying and baking. It’s low in saturated fat and contains vitamin E, an antioxidant. Butter adds rich flavor and moisture to baked goods but is higher in saturated fat. It’s best used in moderation, especially if you’re watching your cholesterol levels. Lard, while also high in saturated fat, is valued for its ability to create flaky, tender textures in pastries and tortillas. It’s an excellent frying fat due to its high smoke point, but it’s important to source high-quality, non-hydrogenated lard to avoid trans fats. Olive oil is well-known for its heart-healthy monounsaturated fats and is ideal for drizzling, dressing, and low-heat cooking. However, its distinct flavor may not be suitable for all recipes. Each of these fats has its place in the kitchen, and understanding their unique properties allows you to choose the best one for each culinary task.