{31 Days} Cooking from Scratch: Tortillas

Homemade tortillas.
Have you tried them?

Homemade tortillas are one of the easiest “bread” recipes to start out with, and they are so versatile. 

Breakfast in a pinch – fill them with eggs, potatoes, peppers and other omelet-like goodies. 

Lunch in a flash – layer cheese, mushrooms & spinach in them for a real treat…better yet, black beans, zucchini & carrots! 

Dinner on one of those “eat-while-you-run-out-the-door” nights – wrap up a delicious sandwich. 

 

How to Make Homemade Tortillas

You’ll need:

(1) A griddle, or large skillet.
(2) A rolling pin.
(3) About 35 minutes of time.
(4) White whole wheat flour, whole wheat flour, or you could use AP flour. 
(5) A willing spirit {always helps!}

Really.  It’s that simple. 

If you are intimidated by working with dough for bread-like recipes, give this recipe a try.  No yeast required – plus, it gets you comfortable working with dough which will help you start making yeast-based breads. 

Making Homemade Tortillas – Step-by-Step Instructions

Whole Wheat Tortillas – Adapted from Beautiful to God

Ingredients

• 2 1/2 C white whole wheat flour
• 1/2 C whole wheat flour or more white whole wheat
• 1 C warm water (water should be warm to the touch)
• 1/4 C olive oil
• 3/4 tsp. sea salt
• 1/4 tsp. baking powder

Directions

Pull out a large mixing bowl – either metal or glass works well.  If you have a stand mixer, use that bowl. 

Pour the 1 C warm water into the bowl.  Add in the 1/4 C olive oil, 3/4 tsp. sea salt and 1/4 tsp. baking powder.  Stir well to combine these ingredients. 

If using your stand mixer:

(1) Place the bowl in the mixer and attach the dough hook.
(2) Turn on the mixer to setting 1-2 {check your manual for exact settings}
(3) Gradually add the 2 1/2 C of white whole wheat flour & the 1/2 C of whole wheat flour.
(4) Allow the mixer to knead the dough for 5 minutes until dough is combined and fairly smooth.   

If continuing by hand:

(1) Slowly add the 1/2 C whole wheat flour; stirring to mix. 

(2) Add in the remaining 2 1/2 C of flour about 1/2 C at a time, stirring after each addition using a wooden spoon or silicone-headed spatula.

(3) Dough will begin to stick together, although not all the flour will be incorporated at this point. 

(4) Continue to mix, using washed hands, if necessary, to incorporate the flour. 

(5) When flour is incorporated enough that you have one mass of dough, place the dough ball on a lightly floured cutting board or cleaned counter.

(6) Knead the dough by hand for about 5 minutes. If you’ve never kneaded dough before, check out this great tutorial from Laura at Heavenly Homemakers.  Dough is well kneaded when it’s smooth & elastic across the surface.  {Note: Laura’s video is for bread dough which will look different from your dough due to the yeast – but in theory, the technique is similar}

At this point, whether you’ve prepared the dough by mixer or by hand, shape the dough into a ball and cover, allowing the dough to rest for about 10 minutes.

Then, cut dough in half.  Slice each half into 5 rolls.
Form balls out of each slice, cover and set aside for 10 minutes.

Using a rolling pin, roll out each tortilla into an 8-10 inch circle. You’ll want to roll these quite thin.  

If you have trouble getting it to stretch, pick up the dough and "toss" like you would with pizza. I'm not that skilled at it...but it was fun.

Preheat griddle to 350 and place dough circles on the griddle.

If you have a non-stick griddle, there is no need to lightly grease the griddle.  If you are using a frying pan or a griddle that you typically grease, do so here using butter or olive oil.

Allow the tortillas to cook on the griddle for 5 minutes/side (or so), watching carefully to make sure they do not get too browned. Ours were lightly browned when I removed them from the griddle.

Place cooked tortillas on a large plate, stacking them as you take them off the griddle.  Serve immediately, or allow the tortillas to cool and then store in an airtight container in the fridge for 3-4 days, or in the freezer for a few months. 

To re-heat, wrap the tortillas in a wet paper towel and warm in the microwave.  The wet paper towel adds moisture & helps you be able to fold and wrap with the tortillas. 

So…. how many of you will try your hand at tortillas?  Or, have you already done so?

Linked to: It’s a Keeper, Ingredient Spotlight