Homemade Tortillas

Homemade tortillas are not only simple to make, they are ridiculously delicious. Every time I make these, I have to ban the family from the kitchen because a plain tortilla will grow legs and leap into someone’s mouth…repeatedly…leaving none for the meal I am making!

Homemade Tortillas from The Foodie Army Wife.com

The other day, a friend of mine tagged me on Instagram in a photo with the phrase “we’re making your tortillas tonight!” – and I realized I hadn’t shared my recipe here on The Foodie Army Wife yet. Well, now I’m going to fix that. These tortillas are made with butter rather than lard or shortening. They are also not the paper thin kind that you are going to get from the grocery store. However we use these now for just about every dish that requires tortillas because their flavor is wonderful.

To begin, place 3 cups of all purpose flour in a food processor* along with 2 teaspoons each of salt and baking powder. Give them a pulse to combine them.

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Cut up 3/4 cup of cold butter into pieces.

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Drop the butter into the flour and then pulse the mixture until the butter is crumbly and there are no bits larger than a pea.

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Measure out 3/4 cup of hot water. With the food processor going, very slowly pour the water in and let it mix until it just comes together.

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It will still be a little messy, but that’s okay.

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On a clean surface, knead the dough for just a minute until it is smooth. Use a little flour if you have to, if it is too gooey on our hands.

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Form the dough into a ball, cover it with plastic wrap, and let it rest for about 30 minutes,

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Begin heating a clean, dry skillet over medium heat – preferably cast iron. Cut the dough into 12 equal portions.

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Roll a portion out as thin as you can. It’s okay if it isn’t perfectly round. These aren’t from a factory, they are from your own kitchen.

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Carefully drop the tortilla in the hot skillet. Let it cook 30-45 seconds or until it is just beginning to get brown spots, and is dry on the bottom.

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Turn it over and let it cook on the other side.

Homemade Tortillas from The Foodie Army Wife.com

Place the hot tortillas between some layers of towel to stay warm, and repeat with the other portions of dough.

Enjoy!

Homemade Tortillas from The Foodie Army Wife.com

Homemade Tortillas

Yield: 12 tortillas

Ingredients

  • 3 c all-purpose flour
  • 2 tsp salt
  • 2 tsp baking powder
  • 3/4 c cold butter
  • 3/4 c hot water

To begin, combine the flour, salt and baking powder together in a food processor* and give them a quick pulse to mix them. Cut the cold butter into little pieces and drop them in. Pulse the food processor until the butter is cut in and there no pieces larger than a pea. With the processor going, slowly pour in the hot water until it just comes together as a dough. Turn the dough out onto a clean surface and knead it for just a minute until it is smooth. Use a little flour if you need to. Form the dough into a ball, cover it with plastic wrap and let it rest 30 minutes.

Begin heating a dry, clean skillet over medium heat (preferably cast iron.) Cut the dough into 12 equal portions. Roll a portion in a ball and roll it out with a rolling pin, as thin as you can. Carefully place the tortilla in the skillet and cook for 30-45 seconds or until it is just beginning to get brown areas and is dry on the bottom. Turn it over and cook the other side. Place the warm tortilla in towels to keep it warm, and repeat with the remaining tortilla dough portions.

Enjoy!

Notes

*Note: If you do not have a food processor, combine this in a mixing bowl. Cut the butter in with a pastry blender and stir in the hot water. Then knead the dough and continue as above.

http://thefoodiearmywife.com/homemade-tortillas/

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Comments

  1. Marilyn Warren says

    OMG! I love tortillas and your recipe is better than any I have purchased, even the expensive ones. My husband loves breakfast wraps, so I whipped up a batch on the double. Of course, I had to taste one. Well, they were wonderful, better than any I ever bought. I had to make another batch so I could make the requisite 20 wraps for the freezer. I was so happy with the results, I will be making them exclusively from now on. I think I might try to add some spices, such a cumin or black pepper to use with burritos, which I also make in quantity for the freezer. Thank you so much for the recipe.

      • Marilyn Warren says

        Funny you should ask, but I did doctor some up by adding a couple of chopped jalapenos to the basic recipe. I love hot and spicy food but my husband does not. I just halved the recipe and we both got what we wanted. I have given out your recipe and you are famous in British Columbia, Canada. Keep those recipes coming!

  2. cariosborne says

    Yum, can't wait to try! I've always used oil before, but I bet butter is better!

  3. Ashley says

    Homemade tortillas are so much better than packaged ones, but I've never been brave enough to make them. We buy ours at our local Mexican grocery, where they make the fresh. It's good to have a recipe to follow, so I'm pinning! Thanks for sharing!
    My recent post Oven Fried Bacon

  4. fittingintovegan says

    It sounds intimidating, but you make it look so easy!! I may have to give it a try :)

  5. Diane says

    Could these be made using whole wheat flour as well??? Hmmm maybe add some crushed red pepper flakes to give them a lil zip also.

      • Jan says

        Could you use almond flour/coconut flour? I would like to make them low carb if possible. The butter is fine. .just need different flour

  6. Diane says

    Could these be made using whole wheat flour as well??? Hmmm maybe add some crushed red pepper flakes to give them a lil zip also.

  7. dee mallett says

    In your recipe ingredients you call for baking powder, but in your directions you mention baking soda. Can you please clarify which is correct? Thank you ever so much! :)

    • says

      I have seen recipes for tortillas that use butter, lard and shortening. I would imagine that you could simply change it out and make them that way. I myself have never made them with anything but the butter though :)

      • Marci says

        Yeah I always use real food. Crisco & margarine are plastics. BLEH. Gimme butter and lots of it! OR lard!!

    • says

      If you do not have a food processor, combine this in a mixing bowl. Cut the butter in with a pastry blender and stir in the hot water. Then knead the dough and continue as above.

  8. Jean Hannah says

    You say “butter,” but are you really using margarine? I sure would like to know. Am going to make some tomorrow (without food processor). Takes a little longer but tastes fantastic! We appreciate the recipe! Thanks!

  9. helen wallace says

    hi , these look fab, and will definately try these out rather buying shop bought ones, how can you freezer them so that they dont all stick together , thanks Helen UK x

  10. Sam says

    Theses aren’t tortillas to me but a roti, very similar though, my mother in-law in from South America and uses this recipe with her curry

  11. Becky says

    In the recipe you call for 3/4 cup hot water,and 3/4 cup cold water? But in the instructions you only seem to use the hot water? Am I missing something?

  12. Rocky says

    Tried these today and they are tasty but are not pliable for rolling like a traditional tortilla. The other tortilla recipes only call water, flour and salt.

  13. judith says

    Awesome! Easy and so delicious. Thanks so much for sharing.
    Done them just now for our Mexican evening tonight. One patch plain, second doctoring patch with a half fine cut red onion and mild paprika powder. Winner!

  14. Victoria says

    I do not have a cast iron skillet – will it work in a non stick? My MIL also swears by the cast iron and she is Mexican so maybe I better get one! Thanks for the recipe.

    • says

      I wouldn’t recommend using non-stick, simply because most non-stick pans are *not* intended to be heated empty or above a certain temperature. It can damage the pan, cancel the warranty, and for older pans, emit toxic fumes. Cast iron skillets are worth every penny and nearly indestructible! My 10 inch skillet that I use the most is about 100 years old.

  15. Bethany says

    The butter in this recipe, is it salted or the unsalted variety? I am actually thinking of using coconut flour instead of all purpose flour, since I don’t eat wheat products… I will obviously let you know how this pans out (sorry, horrible pun). If it is a success, then this would be excellent for a gluten free version of your recipe, :)

  16. Michelle says

    I just now managed to make these, and of course taste-tested one…I’m in tortilla heaven!! I love that they use butter instead of oil, and they’re SO EASY! Gonna have quesadillas tonight for dinner! Happy Cinco de Mayo!!!!!