How to make super simple and ultra tasty homemade flour tortillas complete with a quick quick video tutorial!
I am totally and completely sleep deprived right now. I don’t know how people with babies cope. I NEED at least 6 or 7 hours sleep otherwise I can’t function properly. Luckily with no children and no reason to have a super early morning alarm, I am usually well rested. I almost never have a problem falling asleep, probably because I love it so much. Last night was another story, though, and the only thing getting me through today is my excitement in sharing with you this fabulous recipe for homemade tortillas, complete with a how to make tortillas video! Oh, and I may have indulged in some retail therapy at the MAC makeup counter. Oops. It’s a reward to myself because I’m starting to get this video thing down! There was certainly a learning curve. Luckily I pick up computer programs and technology stuff pretty quickly, even when running on fumes.
If you’ve never tasted homemade tortillas before you need to get into your kitchen and make these as soon as possible! The difference between homemade tortillas and store-bought ones is crazy. You may never want to buy them again, especially after you see that you probably already have everything you need to make these in your kitchen! I’d like to note that this recipe isn’t exactly traditional. I don’t think you’ll mind it, though, because this recipe produces scrumptious results.
Taste: Homemade tortillas have an almost indescribable taste that store-bought tortillas don’t even come close rivaling.
Texture: The absolute best part. These tortillas are JUST how I like them! On the thicker side with a sturdy chew. They can stand up to any filling.
Ease: Very easy. They just require a little bit of patience, especially while you wait for the dough to rest.
Appearance: A tall stack of homemade tortillas should make anyone’s mouth water.
Pros: Easy yet impressive and completely delightful.
Would I make this again? Yes! I like to double the recipe and freeze the tortillas so I always have them on hand!
You can substitute half the flour with whole wheat flour. Also check out this recipe I posted long ago for homemade spelt flour tortillas.
Yield: 16 tortillas
4 cups all-purpose flour (17 ounces)
2 teaspoons baking powder
1 1/2 teaspoons salt
3 teaspoons vegetable oil
1 1/2 cups warm milk
In a large bowl combine the flour, baking powder, salt, and oil. Gradually add the milk, stirring with a wooden spoon until absorbed. Continue stirring until a sticky ball of dough begins to form.
Remove the dough to a floured work surface and knead for about 2 minutes, or until the dough is soft and cohesive. Place the dough in a bowl and cover with plastic wrap and let rest for 20 minutes. Don't skip the resting!
Divide the dough into 16 equally sized portions. Roll each portion into a ball. Cover the balls with plastic wrap and let rest for another 10 minutes.
Take one ball of dough and flatten it with your hands. Using a floured rolling pin on a floured work surface, roll out the tortilla until very thin and about 8-inches in diameter. Keep the tortillas covered until ready to cook.
Heat a heavy, ungreased griddle or skillet over medium-high heat. Toss a tortilla onto the griddle and cook until brown spots begin to appear, about 1 minute. Use tongs to flip the tortilla and cook on the other side, about 1 minute longer. Transfer to a plate and finish the rest of the tortillas. Keep the tortillas stacked under a clean towel to keep warm. Serve or refrigerate the tortillas for up to 1 week or freeze in an airtight container for up to 2 months.
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