Homemade Tortillas Recipe

Homemade Tortillas RecipePhoto by: Taste of Home Homemade Tortillas Recipe Rating 3

"I usually have to double this recipe because we go through them quickly." Tender, chewy and simple, you'll never use store-bought tortillas again. Kristin Van Dyken, West Richland, WA

This recipe is:

Quick

Diabetic Friendly

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Homemade Tortillas Recipe
  • Prep/Total Time: 30 min.
  • Yield: 8 Servings
10 20 30

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil

Directions

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
  • In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.

Nutritional Facts 1 tortilla equals 159 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 148 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Homemade Tortillas in Taste of Home June/July 2010, p36

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Reviews for Homemade Tortillas (52)

Homemade Tortillas Recipe

Homemade Tortillas

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Reviewed on Jan. 05, 2012 by hbbuilder

I found this in the magazine and made it several times and loved it. I found it very easy to make. I wanted to make them again and my recipe had been thrown out and so I made some from another recipe and was disappointed. When I found this one again I was so happy, I will never make another recipe again. These are so soft and taste great. I had no problems with the recipe in the magazine and so happy I have found it again.


Reviewed on Nov. 10, 2011 by brendallozano

I had a really hard time making home made tortillas--they either tuned out like frisbees or like pie crust. It was embrassing, being married to a Mexican and all, till I finally WATCHED my true-blue, 1000% born and raised Mexican mother-in-law with 60 years of experience make them. This recipe is good, except you need to add about 1/2 teaspoon baking powder, and the FIRST SECRET is that the water must be boiling when you add it to the flour. Stir it with a wooden spoon till the flour/water are incorporated. It's not too hot to handle. The SECOND SECRET is to roll them out with a rolling pin till they are paper-thin, or close to it, very thin, then toast them on a very hot griddle (comal, in Spanish), till they are golden brown on each side. My sister-in-law thinks it's fun to smack down the bubbles with a spatula when they rise as they cook. They are worth the extra time. I always have to "test" the first one by slathering on some butter and rolling it up while it's still piping hot :)


Reviewed on Oct. 22, 2011 by Loufrommaine

So easy, ad wonderful when they are made with whole wheat instead of white flour!


Reviewed on Sep. 13, 2011 by ESmall6

These are AWESOME! I'm making them for the 3rd time in a month. They take 30-40 minutes, and make your meal SO much better. I will never buy store-bought tortillas again - that's how easy and yummy they are!


Reviewed on Aug. 21, 2011 by Cassie Miller

The tortillas came out great and were delicious! They were really quick and easy to make. I added some ground flax seed to the batch and it was better tasting than store bought tortillas. I will definitely be making these again.


Reviewed on Aug. 18, 2011 by HeatherHH

The recipe was absolutely horrible before the typo was corrected. But now, they are the best tortillas I've ever made, and I have tried quite a few recipes. They were very easy to roll out; my 8 yo happily did most of them! The end result was very supple and made good burritos.


Reviewed on Jul. 23, 2011 by lilbit05

WOW, awesome and super easy to make. I made one batch followed very quickly by another batch and yet another as my family kept eating them as fast as I could could them. Thanks!


Reviewed on Jun. 29, 2011 by jhinch

I made the magazine recipe version, and I ended up adding a lot of flour so I could knead and roll them because they were so sticky. Then I found them really difficult to roll out because they kept bouncing back to their original patty shape. I had to get my daughter to hold one side in place so I could stretch it out as I rolled. Then I stacked them on a plate, but when I went to cook them, they had all stuck together. I had to throw them all out. What a waste of time!


Reviewed on Apr. 29, 2011 by melissarb999

I used a mix of whole wheat and white flour and used an iron skillet instead of nonstick. They were yummy!


Reviewed on Apr. 18, 2011 by clintsgirl

After making these I cannot bring myself to use store bought tortillas anymore!

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