Buckle up y’all, because today, we’re making homemade tortillas! Betcha didn’t know that you could make them, huh? Thought you could only buy them in the store. Well, surprise!!! They’re easy as pie. Not as sweet. Man, I love pie. Now I need to make a pie. Thanks a lot. On with the homemade tortillas!
One tool that I am so thankful to have when I make these homemade tortillas is a Danish dough whisk. I told myself for a long time I didn’t need this…Minimalist kitchen. Unnecessary kitchen clutter. Kon-Mari. Yeah, yeah. But seriously, this little kitchen tool has changed my life. I am so thankful to have it! It’s just the best whisk if you mix up a lot of doughs in your life.
The recipe for these homemade tortillas is found in the Bread Beckers (red) Recipe Collection, which is one of my most-loved cookbooks. I call this my “flour” cookbook with my favorite basic recipes for biscuits, cornbread, muffins, breads, tortillas, pitas, and more. I’ve got notes written all over the pages and you better believes there’s some flour goop gluing some pages together.
My Bread Beckers Cookbook is the Velveteen Rabbit of cookbooks, y’all.
At first, I bought an electric tortilla press to make homemade tortillas, and I hated it. It was bulky and awkward, so I sold it and purchased a cast-iron press instead. Y’all, I like so much better. I think the cast-iron press makes a better tortilla and it takes up a lot less space!
This is a super simple recipe with just a handful of ingredients: flour, oil, salt, warm water, lecithin (optional), baking powder and that’s it! The lecithin is optional but it’s an emulsifier and really helps create the super soft dough that yields fluffy tortillas. I buy the non-GMO lecithin from Now Foods. But you can also use sunflower lecithin if you’d prefer.
And, I realize that 2-3 cups of flour is quite a range. But the amount really depends on the type of flour you’re using and how humid or dry the area you live in is and what you had for breakfast (not really). There isn’t a hard and fast rule for the flour!
We use a Nutrimill to grind our wheat.
If you’re using fresh flour, keep in mind that you will always want to let your dough rest for 5-10 minutes. Fresh ground flour absorbs moisture differently than store-bought. Sometimes it seems like it is still sticky and doughy, but as it sits, it will absorb more of the liquid. Since a soft dough is needed for tortillas, don’t overdo the flour! Also, you only want to knead the dough about 5-6 times. Overworking the dough creates tough tortillas. Yuck!
Use your homemade tortillas for tacos, wraps, or Huevos Rancheros. They really are delicious. Store-bought tortillas just won’t taste as good anymore. And I promise you’ll never go back once you see how quick and easy making homemade tortillas can be!
- 2-3 cups flour, more or less depending on your flour, humidity, etc.
- 1 teaspoon salt
- 1/4 cup oil
- 1 cup warm water
- 2 tablespoons lecithin granules
- 1/4 teaspoon baking powder
- Combine water, oil, salt, lecithin, and baking powder in a large bowl. Slowly add 2 cups flour stirring until combined. When it has started to come together, but still looks sticky and doughy, set it aside and let it rest for 10 minutes. Add additional flour as needed, up to 3 cups.
- Let the dough rest of 5-10 minutes. Then turn onto a floured surface; knead 5-6 times.
- Preheat your griddle or skillet.
- Divide the dough into 8 equal pieces. Roll each piece into a ball.
- To shape tortillas by hand: place each ball between two pieces of wax paper so it doesn’t stick. Sprinkle a little flour on the paper. Using a small rolling pin, carefully shape the dough into a 7-8 inch circle.
- To share tortillas using your electric press or cast-iron press: place each ball of dough between wax paper and set in the center of your press. Carefully press down to make each tortilla. If you prefer a thinner tortilla, you can press again.roll it by hand.
- In a large non-stick skillet or griddle, cook tortillas over medium heat for 1-2minutes on each side or until lightly browned. Press them flat with you fingers if they puff up too much as they are cooking.
- Keep warm until serving.
- To store, place each homemade tortilla between layers of wax or parchment paper in an airtight container. Refrigerate for 3-5 days or freeze up to 3 months.
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