Today over on the Tasty Kitchen blog, we’ve got a guide to making homemade flour tortillas that are puffy, warm, full of flavor, and dotted with delicious little charred pockets. Chances are you already have everything you need to make homemade tortillas tonight. Fill them with anything you like – burritos, breakfast tacos, quesadillas, or even just plain. Any which way you eat them, they’re so good you’ll think twice before buying them at the store next time!
Head over to the Tasty Kitchen blog for the full photo tutorial.
Homemade Tortillas
by: Three Many Cooks
Serves: Makes 12
Ingredients
- 3 cups Organic, Unbleached Flour
- 1 teaspoon Salt
- ½ teaspoons Baking Powder
- ⅓ cups Canola Oil
- 1 cup Hot Water
Instructions
- Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes. (I have also refrigerated it overnight).
- Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the totillas and serve warm.
Yum! I’m looking forward to trying this. I’ve never made flour tortillas, but have been dissatisfied with store-bought. I’m going to try a whole wheat version, too. Thanks!
This is perfect! I always have store bought tortillas on hand, but I was just wondering if I could make them myself. So, I shall.
I am gluten and sadly, corn intolerant so I made these with gf flours. Can’t wait for dinner!
Michele, my family is needing to go GF. Please post how your translation works out. jgd
Tortillas are our family’s favorite “bread.” Can’t wait to try them homemade. Thanks!!!
This is very exciting. I was spoiled with fresh tortillas last month when I was in Guatemala and tried making them myself when I got home. They failed miserably. I’m going to give your recipe a try! It helps that the tutorial explains how many one batch should make AND how big each tortilla should be. Maybe this time they’ll be pliable and soft.
These look amazing!!!! Can’t wait to try them! My kids are going to love it! 🙂
I made these on Sunday night, OMG how incredibly easy and sooooo tasty! I did half all purpose flour and half whole wheat. I also used the 1/3 cup to scoop coconut oil and filled the rest with canola oil and it worked fine as well!
I made these Saturday morning and they were gone by lunch time (used them for beef burritos). I made them again Sunday morning and they were again all consumed as fast as I could take them off the griddle (they are great with cinnamon and sugar, too). I finally managed to sneak one for myself (only by hiding it). Thanks again for a great recipe.
There is nothing better than a warm homemade tortilla. yum!! Love these and love you Maggy!! xo and thanks for a fun time at H&D.
I’ve made these before, but with a different recipe and mine didn’t look quite as good as yours, so I’m definitely going to try them soon.
have you frozen them before?
oh awesome! I have been thinking about trying out homemade tortillas!!
Tried them bu used Pure lard as my mom used to do & yesss they were great . -U can also use Crisco works just as well. thanksl
Can these be frozen?
Yes, Vickie, the tortillas can definitely be frozen. Enjoy!
I just made these for breakfast (burritos) like two hours ago. They were so good! Soft and warm. They weren’t overly-floury like some of the other homemade tortilla recipes I have tried. Thanks for the delicious recipe, it really made my breakfast!
This is one of my favorite recipes to make. I make tortillas probably once a month and they are delicious. Sometimes I’ll substitute 1/2 a cup of whole wheat flour for 1/2 cup white flour. Thank you so much for this recipe–it’s a keeper.