"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Homemade Flour Tortillas Recipe

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This recipe for Homemade Flour Tortillas, by , is from Sharing the Apron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vivian Blum

Category:
Category:

Ingredients:  
Ingredients:  
3 c. all-purpose flour
1 tsp. salt
1 tsp baking powder
⅓ c. vegetable oil
1 c. warm water

Directions:
Directions:
1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
2. Add oil and water with the stand mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
3. Transfer dough to a well-floured work surface. Divide the dough into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes, or as much as 2 hours, before proceeding.
4. After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter. Keep work surface and rolling pin lightly floured. Don't stack uncooked tortillas on top of each other or they will get soggy.
5. When the pan is very hot, place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If it browns too quickly, reduce the heat a bit. If it's taking longer than a minute to see the pale brown spots, increase the heat just a bit. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft but with a few brown spots on the surface.
6. Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
7. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-20 seconds or until warm.
8. Store in an airtight container or zippered bag for up to 24 hours, or in fridge for up to a week. If freezing, separate the tortillas with parchment and place in zippered bag before placing in freezer.

Number Of Servings:
Number Of Servings:
8 (makes 16 tortillas)
Preparation Time:
Preparation Time:
1 hour total time unless using 2 pans
Personal Notes:
Personal Notes:
The dough in the recipe is so soft and delicious! I rolled out each dough ball very thin. If it is too thick, it cooks unevenly and brown spots become burnt spots. Also, do NOT work the dough too much or it becomes too dense and not easy to roll up when you add all the fixins'.

We made this with beef and chicken fajitas, corn and black bean salad, Mexican rice, refried beans and guacamole.

As a midnight snack, take the tortilla and warm it in the microwave for 15 seconds and spread peanut butter on it. Delish!

 

 

 

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