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(104)
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I'd never made tortillas before, but I often make chapatis, which follow a similar recipe, so I already had an idea of what it would entail.I made a double batch and modified the recipe slightly, I used gluten-free flour and added 2tsp xanthan gum(1tsp per batch as a gluten replacer), I also substituted half of the olive oil with coconut oil and replaced a quarter of the flour with buckwheat flour, I also added 1tsp of baking soda and used hot water(amongst other things this melted the coconut oil, which is often solid at room temp). Even with all of these modifications to the recipe the tortillas were soft, had a nice texture and tasted great. However, there are a few things not mentioned in the recipe that are worth noting. Firstly the dough is slightly sticky(at least it was for me, but I did have to add a little extra water as it was too dry at first) so you need to make sure that your rolling pin and board are well dusted with flour and to remember to re-apply the dusting of flour regularly, also it's important not to press too hard when rolling a soft dough like this, otherwise it sticks regardless. I found that while rolling it helped to flip the tortilla after every roll or two, often re-applying a light dusting of flour in the process to prevent sticking, they seemed to turn out rounder and more consistent this way. It's also worth noting that you can't pre-roll and stack the uncooked tortillas as they will obviously stick together, so I found that rolling one out while the last one cooked was a good method. I also used the oven timer to time the 1 minute required on each side, which made it easier to get them consistent. It's also worth noting that they fill up with steam while cooking and this dissipates as they cool, so if you start piling the cooked tortillas up, the steam gets trapped and they can go a little soggy, so put them on some paper towel and give them space to breathe.A great recipe, and I will definitely be using it frequently for the foreseeable future.
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!
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