Recipe for homemade tortillas – This recipe will give you perfect pliable tortillas and will make you choose homemade tortillas over storebought ones every single time. Make it with just 5 ingredients and it takes only under an hour!
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Fan of wraps, are you? I am too, love the ease of wraps during travel and well, the simplicity; I can easily fix it in minutes with all the fillings ready. Having tortillas at home will always come in handy for making quesadillas, enchiladas, flautas, etc..
Homemade Flour Tortillas
Once you make these homemade flour tortillas you’ll never go back to buying them from stores. Because it is really that easy and the results are surprisingly better sans the added preservatives that come in packed tortillas. And the best thing is you can store them for later in your freezer, cooked or uncooked.
What goes into this Recipe for Homemade Tortillas ?
- Flour: Well, you probably guessed that flour goes into homemade flour tortillas lol. You can use a mix of other flours but more on that later. Regular all-purpose flour is all you need to make these better-than-storebought like flour tortillas that are very pliable to make burritos and wraps.
- Baking Powder: For a bit of aeration, use some baking powder. It also makes the tortillas a bit lighter.
- Vegetable Oil: Oil in these tortillas are spread out evenly and that is what makes them so much softer and very much pliable.
- Water: These homemade flour tortillas need the love of a cup of warm water. Warm water makes the dough softer and it also ceases too much gluten formation; which is essential.
How to serve these tortillas?
When I always make some Chicken Fajitas and wrap them up with these homemade flour tortillas. If you’re a vegetarian you can use spice and grilled Paneer or Cottage Cheese or Haloumi with some sauteed bell peppers. It tastes unbelivably tasty.
Otherwise, when I am not in a hurry I like to make a full spread of Chipotle style fillings and then make a mean Burrito with it.
Can I make this with wheat flour?
Of course you can! Substitute upto 1 cup of all-purpose flour with whole wheat flour. However for a 100% whole wheat flour tortillas, you need to add some vital wheat gluten which will be an entire new recipe.
However, if you like you can use 2 cups all purpose flour and 1/2 cups mutligrain flour or fingermillet flour or even flax seed meal.
And, you can color these flour tortillas with spinach concentrate or beetroot or carrot concentrate. Not only are they fun to look at, they definitely do add a bit of flavor and nutrition factor.
How to store these tortillas:
I usually stack all of these homemade tortillas and put them in ziplock bags (without rolling them), and then I store it in the freezer. If you dont have a flat surface in your freezer or worried if someone is gonna place something heavy over the tortillas, use an airtight container large enough to fit these tortillas.
It will stay good in the freezer for up to a month. To use them, thaw the tortillas overnight and reheat it on a skillet or microwave. These homemade flour tortillas stay good for a day or two days in room temperature.
Recipe for Homemade Tortillas
Let’s make some homemade flour tortillas with this easy recipe for flour tortillas:
- Mixing the ingredients: In a mixing bowl, add the all-purpose flour, baking powder and salt. Mix it thoroughly. Add the oil to the flour mixture, mix it once using a spoon.
- Moistening the ingredients: Using your fingers, gently mix it around until the oil is absorbed throughout the flour mixture or until it resembles moist sand. Alternatively, you can use a food processor and pulse everything a few times to achieve this.
- Making the dough: Heat up 1 cup of water until it start bubbling. The pour it into the mixing bowl all over the flour and oil mixture. Gently mix it around using a spatula. When it cools down to a point for you to handle it, transfer it to a clean counter and knead for a few minutes until it form a uniform ball of dough.
- Dividing the dough: Now using a pastry scraper or a knife, cut the dough into 8 equal portions. Roll each portion to a ball and gently press it between your palms to form small discs.
- Resting: Put the discs into the mixing bowl and cover it with a moist cloth or cling film. Leave the dough to rest for 45 minutes.
After the resting time…
- Rolling the tortillas: Dust a counter surface with very little flour. Put a disc on the counter and using a rolling pin, roll it out to an 8 inch thin disc. (Rolling it to an almost perfect circle may take some practice but a Pastry Measuring Mat will come in handy.) Once rolled out, cover it with a moist cloth or cling film. Repeat the same process with the other discs.
- Cooking the tortillas: Heat a 10-in skillet; once hot add a tortilla disc and cook for 2-3 minutes on high flame. Flip to the other side and cook for 2 or 3 more minutes. Remove the tortillas from skillet and cover with a dry cotton cloth immediately. Repeat the same with the other portions until you’ve cooked all the tortillas.
- Serve them immediately or store it for later!
Tips to note:
- Makes 8 medium-sized tortillas.
- Stays good for a day at room temperature, 3-5 days in a refrigerator, and up to a month when stored in the freezer.
More Recipes you might like:
- Homemade Pita Bread Recipe
- Super Easy 100% Whole Wheat Bread Recipe
- Quick Garlic Knots using Pizza Dough
- Recipe for Dumpling Wrappers
- Homemade rich and delicious Challah Bread Recipe
Recipe for Homemade Tortillas
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 2.5 cups All-purpose flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Vegetable Oil , (I use peanut oil / coconut oil)
- 3/4 – 1 cup Hot Water , (see notes)
Instructions
- In a mixing bowl, add the all-purpose flour, baking powder and salt. Mix it thoroughly.
- Add the oil to the flour mixture, mix it once using a spoon. Then using your fingers, gently mix it around until the oil is absorbed throughout the flour mixture or until it resembles moist sand.
- Alternatively, you can use a food processor and pulse everything a few times to achieve this.
- Heat up 1 cup of water until it start bubbling. The pour it into the mixing bowl all over the flour and oil mixture.
- Gently mix it around using a spatula. When it cools down to a point for you to handle it, transfer it to a clean counter and knead for a few minutes until it form a uniform ball of dough.
- Now using a pastry scraper or a knife, cut the dough into 8 equal portions. Roll each portion to a ball and gently press it between your palms to form small discs.
- Put the discs into the mixing bowl and cover it with a moist cloth or cling film. Leave the dough to rest for 45 minutes.
- After the resting time, dust a counter surface with very little flour. Put a disc on the counter and using a rolling pin, roll it out to an 8 inch thin disc. (Rolling it to an almost perfect circle may take some practice but a Pastry Measuring Mat will come in handy.)
- Once rolled out, cover it with a moist cloth or cling film. Repeat the same process with the other discs.
- Heat a 10-in skillet; once hot add a tortilla disc and cook for 2-3 minutes on high flame. Flip to the other side and cook for 2 or 3 more minutes.
- Remove the tortillas from skillet and cover with a dry cotton cloth immediately. Repeat the same with the other portions until you've cooked all the tortillas.
- Serve them immediately or store it for later!
Notes
- Makes 8 medium-sized tortillas.
- Stays good for a day at room temperature, 3-5 days in a refrigerator, and up to a month when stored in the freezer.
Made this? Got doubts? Let me know what you think in the comments below!
Wow, Tortillas! Perfect for Chicken Roll