Homemade Tortillas Recipe
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- 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.
Reviews for Homemade Tortillas(103)
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i found these to be a little dry, i think they do not need 1 min. per side, maybe a little less. especially if rewarming. i also think that a little more oil may be called for.
I also found this quite easy to make. No stickiness problems here. I found them a bit chewy, however. I wonder if this was because they sat for about an hour before we used them.
Awesome!!! Doubled the recipe. Used 1 tsp less water added 1tsp vinegar to water. My 4 kids loved these so much, they said I never have to buy tortillas again :) Shared this recipe with family and friends, so easy to make and not time consuming.
Amazing-faster and cheaper than buying at the shops (I have no choice, can't buy them living on a tiny island). It literally takes minutes to make the dough and it rolls out so easily! But heh-what about the taste?...EXQUISITE!! Surely they must be difficult to make? ......nope - the easiest thing in the world, even children could make this dough (tho I cook them on a stone that is VERY hot so that's a child free zone!). This is one recipe you don't have to plan ahead for, we all have flour, oil and water in our cupboards. I have some left over chicken...husband coming home for lunch....heh presto fajitas-YAY!
OK, found this recipe and reviews due to a snowstorm which kept us from going out for dinner. Decided to make fajitas but didn't have tortillas. After reading most of the reviews I decided to make some changes to the basic recipe by adding baking soda and using very hot water. One other little trick was used also. Water and flour molecules form gluten which is good for bread but not good for other dough which can become tough and hard to roll out. To prevent the molecules from going crazy add 1/8 teaspoon of vinegar to the mix. Dough stays soft and pliable and doesn't "bounce back" when rolled. Great trick for pizza dough!
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