Homemade Flour Tortillas

There are some foods that almost seem out of range to make at home and so we automatically buy them at the store to use as ingredients to make other foods, tortillas are on of these foods I think.

We use them to make wraps, soft tacos, quesadillas etc…But how cool is it to make your own flour tortillas? This is the best thing you can make if you are the type who gets stressed out about hosting dinner partries, they are so easy to make and they will be the show piece to your dinner “what, you made these tortillas?!” that’s what they’ll say and then all you have to do is have everything else ready to go, seasoned ground beef, chicken, lettuce, avocado, salsa etc… And your guests are going to make their own meal and all you had to do was make the tortillas, boom…drop the mic!

Kids love, love, love these tortillas, they are soft and chewy, my kids will eat them right off the tray while they’re still warm. I will be adding recipes on how to make great use of these awesome tortillas but in the meantime, try spreading butter on them while they’re warm and sprinkling them with cinnamon sugar…ummm yes please!

Homemade Flour Tortillas

550g AP Flour

75g Cornmeal

5g Kosher or Sea Salt

5g Baking Powder

70 Shortening, melted

350g Water, room temp

Add the flour, salt and baking soda into a bowl of a stand mixer, whisk together to evenly distribute the ingredients. Melt the shortening and measure out the water, add to the dry ingredients and mix with a hook attachment on low until it comes together.

Knead into a smooth ball and then divide into 2 oz portions. Roll into balls and allow to rest for 10 minutes while covered with a damp cloth. If you have a tortilla press, use it to press out the dough into a small disk, if not, use a rolling pin and sprinkle aome flour onto the counter to roll out each piece very thin (1/8″). Heat a flat griddle or frying pan to the highest point, this will be soky so open some windows… Brush the pan with some shortening and add the tortilla allow to cook until it bubbles and becomes dotted with dark brown spots underneath (approx. 30 seconds), flip and cook on the second side for about half the time, remove and repeat with all the dough balls.

Allow to cool on a wrak so they don’t get soggy, once cool, package in a sealed bag. These freeze beautifully so you can make them ahead. Enjoy!


2 Comments Add yours

  1. Jill Hermanson says:

    Love the video. They look delicious


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