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Homemade Tortillas Recipe

Homemade Tortillas Recipe photo by Taste of Home

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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, Washington

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. Let rest for 10 minutes.
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.

How-To: How to Make Homemade 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

Homemade Tortillas

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(1-10) of 81 reviews

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Reviewed on May. 01, 2013 by MissArlene

I've been making this recipe for several months since I found it, and we love them. At the suggestion of others, I did add 3/4 teas. soda, & used boiling water. To roll them into uniform sizes, I made a template as a guide to lay on my rolling surface. I lay the ball of dough on it & roll to the edges. I can get 8 - 8" tortillas. I made Chimichangas with them last night & they were fabulous.

Reviewed on Apr. 09, 2013 by KarmaDreams

I made these tortillas for tonights dinner, and they were good, except that I would add a little more salt because they were a little bland. And all of the people giving this recipe a low rating might want to take THEIR inadequate tortilla making skills as the main reason for failure. #1, you cannot treat flour tortillas as you would corn tortillas, i.e., you cannot stack them while waiting to cook them. #2 in order to achieve a round tortilla you must lift and rotate the tortilla after every single roll with a rolling pin (no, you cannot use a tortilla press with flour tortillas), and do not forget to flour your work surface and rolling pin, otherwise they will stick.

Reviewed on Mar. 20, 2013 by saasnelson

Fantastic! We loved these so much. My 14 year old made them, using the rim of a pot lid to cut them into pretty circles. We even used them to make sopapillas. My husband and I were reminded of our days back in Texas. :) My 11 year old couldn't get enough! We have already made these again! ;)

Reviewed on Mar. 03, 2013 by UtahUtesGirl50

This recipe is super fast and super easy!!! :D

Only I recommend is be careful on how much flour you use.

Reviewed on Feb. 25, 2013 by Icookfornine

This recipe is awesome! The tortillas came out perfect.I recommend this recipe to all people.

Reviewed on Feb. 03, 2013 by Time_lord

The first one went hard and fell apart - I think because I started cooking it before the pan was hot. Apart from that I was foiled only by my complete inability to roll things into circles.

Reviewed on Feb. 02, 2013 by kandilynn89

I thought this recipe was great!!! I did everything exactly the same except i added about 1/2 tsp baking powder! They taste delicious! I rolled mine out really flat and they still had a nice thickness to them. I will be definitely using this recipe from now on for tortillas! I couldn't find any that used olive oil that i liked but this one is perfect! I didn't think they tasted floury at all! Thanks!!!!!

Reviewed on Jan. 28, 2013 by chillebelle

I love these. They come out perfect every time. Never buying store tortillas again...well, unless I'm feeling super lazy. :D These are wonderful!