We've been making homemade tortillas for a while now, and we absolutely love them. They are cheaper than store bought (about $0.44 for 12 vs. $3.00+ for 10), and they taste amazing. Every time. Sometimes we've made them and I've rolled them too thin, and then they cooked too long, making them crispy instead of soft...and they were still amazing. Hard to roll stuff up in them, but they were great for dipping and snacking.
The recipe I use for my tortillas comes from this blog, which has a really great tutorial. I only have slight changes in my method, but otherwise pretty much the same. So happy I found it, as we make these all the time.
Ingredients:
3 cups all purpose flour
1 tsp salt
1/2 tsp baking powder
1/3 cup canola oil
1 cup hot tap water
Add flour, salt, and baking powder to large bowl and combine with a whisk. I love using a whisk to combine dry ingredients as it's so efficient. For this recipe, I use a giant silver bowl my Mom gave me and it works great.
Add 1/3 cup canola oil to flour mixture.
Mix with your fingers until it becomes fine crumbs.
Add 1 cup hot tap water.
Mix with your hands and form into a ball. Knead the ball 40 times (I just knead it right in the bowl).
Cover with a tea towel, and let rest for 30 minutes. Divide the ball into 12 discs. I do this by weighing the large ball and then making each disc a 12th of the weight. I like to measure because I'm not always great at eyeballing them to be the same size.
Let the 12 discs rest for 30 minutes.
Roll each disc into a tortilla around 8 inches wide. I don't flour my surface because they don't seem to need it. Sometimes they roll out into not quite circles, but they still work as tortillas.
Cook on a hot, ungreased pan for about one minute on each side. The tortillas will have a lot of bubbles when it is time to flip them. We use an electric griddle I got from Mom that works great for cooking two at a time. We turn it up to high and it is perfect.
Serve with a variety of different meals and enjoy. These are served with spicy chick peas and tomatoes on rice, wrapped up with Sriracha, cucumber dressing, fresh spinach, and diced purple onion. Yum!
The recipe I use for my tortillas comes from this blog, which has a really great tutorial. I only have slight changes in my method, but otherwise pretty much the same. So happy I found it, as we make these all the time.
Ingredients:
3 cups all purpose flour
1 tsp salt
1/2 tsp baking powder
1/3 cup canola oil
1 cup hot tap water
Add flour, salt, and baking powder to large bowl and combine with a whisk. I love using a whisk to combine dry ingredients as it's so efficient. For this recipe, I use a giant silver bowl my Mom gave me and it works great.
Add 1/3 cup canola oil to flour mixture.
Mix with your fingers until it becomes fine crumbs.
Add 1 cup hot tap water.
Mix with your hands and form into a ball. Knead the ball 40 times (I just knead it right in the bowl).
Cover with a tea towel, and let rest for 30 minutes. Divide the ball into 12 discs. I do this by weighing the large ball and then making each disc a 12th of the weight. I like to measure because I'm not always great at eyeballing them to be the same size.
Let the 12 discs rest for 30 minutes.
Roll each disc into a tortilla around 8 inches wide. I don't flour my surface because they don't seem to need it. Sometimes they roll out into not quite circles, but they still work as tortillas.
Cook on a hot, ungreased pan for about one minute on each side. The tortillas will have a lot of bubbles when it is time to flip them. We use an electric griddle I got from Mom that works great for cooking two at a time. We turn it up to high and it is perfect.
Serve with a variety of different meals and enjoy. These are served with spicy chick peas and tomatoes on rice, wrapped up with Sriracha, cucumber dressing, fresh spinach, and diced purple onion. Yum!
Posts
