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Recipe for Tortillas

By //  by Candace Sampson 12 Comments

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My husband knows I’m a total carb whore. He uses this knowledge to his advantage, not by being my Sugar Daddy, but by being my Bread Pusher. Not only can he bake up delicious loaves of bread and soft buns, but he also makes his own naan! Total enabler that man.

Now, he’s moved onto homemade tortillas! You know what this means, right? I can never leave him. Sly like a fox that guy.

recipe for tortillas
Look at those big man hands making tortillas! HOT!

Recipe for Tortillas

2 cups unbleached all-purpose flour; more for kneading and rolling
1 tsp. table salt
1/4 tsp. baking powder
1/4 cup cold vegetable shortening or lard, cut into small pieces

In a medium bowl, stir the flour, salt, and baking powder. Add the shortening or lard and cut it into the flour with a pastry blender or two table knives until the mixture resembles a coarse meal. Stir in 2/3 cup warm water with a fork until a shaggy dough forms. Turn the dough out onto a floured surface and knead until smooth and soft, 3 to 4 min., reflouring the surface as necessary. After kneading, the dough shouldn’t be very sticky.

Portion the dough into eight equal pieces (about 2 ounces each) and shape each piece into a ball. Cover the dough balls loosely with plastic and let rest on the counter for at least 30 min. and up to 2 hours.

recipe for tortillas

When ready to cook the tortillas, heat a large (11- to 12-inch) dry cast-iron skillet or griddle over medium heat until hot. Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking, roll the dough into a 9- to 10-inch round. The dough should be so thin that you can vaguely see the pattern of your countertop through it, and it should be more or less circular, though an amoeba shape is fine, too.

recipe for tortillas

Peel the dough off the counter and lay it in the skillet or on the griddle. Cook until the tortilla bubbles and puffs and the bottom browns in spots, 45 to 60 seconds. If any gigantic bubbles form, pierce them so the tortilla cooks evenly. Flip with a spatula and cook until the second side gets brown in spots and any translucent, raw-looking areas become opaque, another 45 to 60 seconds. (If the tortillas brown too quickly or start burning in spots, reduce the heat to medium low.) Transfer to a clean dishtowel and cover to keep warm. Repeat with the remaining dough, stacking and covering each tortilla as it’s cooked.

recipe for tortillas

Because they’re not loaded with preservatives, these tortillas taste best when freshly made. They’ll stay pliable as long as kept warm. Leftover tortillas may be frozen (let cool thoroughly first.) Rewarm individual cooled or thawed tortillas on a griddle or skillet, or wrap several tortillas in foil or heat in a 350ºF oven until warm and pliable, about 10 minutes.

Pleasantville Note: We found this recipe in an old edition of Fine Cooking. I told you I never throw these things out.

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Filed Under: Breads, Cast Iron Skillet Recipes, Food & Drink, Recipes, Uncategorized Tagged With: Candace Derickx, Food & Drink, homemade tortillas, Life in Pleasantville, Mexican, tortillas

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Reader Interactions

Comments

  1. Julia Gabriel

    August 14, 2012 at 10:31 pm

    Those look really good!

    Reply
    • Candace

      August 15, 2012 at 8:25 pm

      Thank you.

      Reply
  2. Kat

    August 14, 2012 at 10:50 pm

    Do I really need more carbs in my life? Silly question. I will pass this onto my husband who is the baker in the family. 

    Reply
    • Candace

      August 15, 2012 at 8:25 pm

      Carbs, cheese, pancetta…….I would live on these things if I could.

      Reply
  3. Lisa

    August 15, 2012 at 8:36 am

    Why have I been buying these when I can make them? Having an “uh duh” moment. Thanks Candace!

    Reply
    • Candace

      August 15, 2012 at 8:24 pm

      Please, get Adrian to make them 🙂

      Reply
  4. AlwaysARedhead

    August 15, 2012 at 8:40 am

    We’ve been making homemade flour tortillas for quite awhile, we mix it up by using half wholewheat flour, and various herbs & spices. We enjoy them far better then store bought ones, and as seen, they are far too easy to make.

    Reply
    • Candace

      August 15, 2012 at 8:24 pm

      Exactly. As my friend pointed out, the store bought tortillas have a funky aftertaste.

      Reply
  5. Damian Solorzano

    August 21, 2012 at 3:50 am

     As the Son of Mexicans, I approve of this recipe; it is correct. I am always suspect, but these Torts are what Abuelita made.

    Reply
  6. Helene Dsouza I Masala Herb

    August 22, 2012 at 10:18 am

    Kind of like Indian chappatis. thanks for the recipe 😉

    Reply
  7. Karen D

    August 31, 2013 at 6:53 pm

    Just tried these tonight Candice. Made homemade enchiladas and they were perfect. Got the approval of my very critical son. Will make these from now on, so easy. Once again, I thank you for another successful recipe.

    Reply
    • Candace Derickx

      September 4, 2013 at 8:38 am

      I’m so happy you came back to tell me that. Thank you. Bill is making these so often that we’re searching for a tortilla press now 🙂

      Reply

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