Homemade Tortillas

Thank you all so much for your continued support and for sharing your culinary adventures with me! It truly warms my heart to see such enthusiasm for the simple joys of home cooking. Today, I’m thrilled to share a recipe that’s close to my heart – Homemade Tortillas. These aren’t just tortillas; they are the warm, comforting embrace of home in every bite.

Making tortillas from scratch might seem daunting, but I promise you, the result is so rewarding! Imagine the smell of freshly made tortillas filling your kitchen, the soft, pliable texture, and the unbeatable taste of something made by your own hands. Trust me, once you try these, you won’t go back to store-bought!

Ingredients

To start, you’ll only need a few basic ingredients:

• 2 cups of all-purpose flour (for a healthier option, use whole wheat flour)
• 1/2 teaspoon of salt
• 3/4 teaspoon of baking powder
• 3 tablespoons of vegetable oil (or melted unsalted butter for richer flavor)
• 3/4 cup of warm water

How to Make Homemade Tortillas

Step-by-Step Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder.
2. Add Oil and Water: Pour in the oil and gradually add the warm water, stirring until a dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead it for about 2-3 minutes until smooth and elastic.
4. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 15 minutes. This step is crucial for soft, pliable tortillas.
5. Divide and Roll: Divide the dough into 12 equal parts and roll each into a ball. Flatten the balls with a rolling pin until thin and about 8 inches in diameter.
6. Cook the Tortillas: Heat a dry skillet over medium-high heat. Cook each tortilla for about 30 seconds on each side or until puffy and lightly browned. Keep them wrapped in a clean towel to stay warm.

Helpful Tips

• Rolling Out Dough: If the dough retracts as you roll it out, let it rest for a few more minutes. This allows the gluten to relax and makes rolling easier.
• Heat Adjustments: If the tortillas brown too quickly, reduce the heat. Each stove is different, and finding the right temperature is key.
• Storing Dough: If you’re not cooking all the tortillas at once, you can refrigerate the dough, tightly covered, for up to a day.

Substitutions/Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend if you’re sensitive to gluten.
• Flavor Variations: Add herbs like finely chopped cilantro or spices such as cumin to the dough for a flavorful twist.

Frequently Asked Questions

Q: Can I use corn flour instead of all-purpose flour? A: Absolutely! Corn flour will give you a more traditional, Mexican-style tortilla, perfect for tacos and enchiladas.

Q: How can I keep tortillas warm for serving? A: Wrap them in a cloth napkin or place them in a tortilla warmer to keep them warm and soft until ready to serve.

Storage Instructions

Store leftover tortillas in an airtight container or zip-lock bag at room temperature for up to 2-3 days. Reheat on a skillet for best results.

More Relevant Recipes

If you loved making these tortillas, here are a few more recipes you might enjoy:

• Grinch Cookies: A mischievously minty holiday treat.
• Chewy Vegan Chocolate Chip Cookies: Perfect for satisfying a sweet tooth.
• Double Chocolate Chip Cookies: Twice the chocolate, twice the indulgence.
• Classic American Goulash: A hearty dish for any family dinner.
• Christmas Lasagna: A holiday feast in every layer.
• Chocolate Mousse Cake: Rich, creamy, and utterly decadent.

Embracing the art of making tortillas from scratch can transform your meals and bring a fresh taste of tradition to your table. Dive in, get your hands doughy, and enjoy the delicious results! Your feedback and experiences are what keep me going, so don’t hesitate to share how your tortillas turn out. Happy cooking!

Print