Homemade Tortillas – White and Whole Wheat Recipes

10.19.2012

If you ask me, made from scratch Mexican food is just about as good as it gets. I’ve mentioned before that Mexican and Italian food are my two favorite kinds of food. One thing I love about each of them (other than the number one reason – the incredibly delicious flavors) is their use of so many fresh ingredients and how a lot of it is made from scratch. I’ve been to Mexico just a few times and one of my favorite things there was always the fresh tortillas. I loved stopping by the market to get a bag filled with a large stack of fresh flour tortillas from the bakery (I loved the fresh churros they have too, mmmm). I could probably eat that whole stack in one sitting.
These may seem like one of those things that’s not worth the time and effort but I’m telling you, it is! I just don’t like the flour tortillas from the store that are pre-made and loaded with preservatives, they just taste weird to me. Once you’ve had fresh tortillas, you know what I mean when I say homemade and store-bought aren’t the same thing at all. There is the uncooked version you can get in the refrigerated section of the grocery store (which is what I use when I don’t have time to make them from scratch) which are undoubtedly so much better than those you get on the shelf. Then several steps up from those are the homemade version.
These tortillas are a definite highlight of a Mexican meal. They are a simple, yet incredible upgrade. The tortilla is the first thing your going to bite into after all, so it better be good right? Enjoy!

Homemade Tortillas – White and Whole Wheat Recipes

Yield: 8-10 10 in tortillas

Homemade Tortillas – White and Whole Wheat Recipes

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1/3 cup shortening or lard (or a combo of both)
  • 1 - 1 1/4 cups very warm water
  • You'll also need large Ziploc bag
  • Homemade Wheat Tortillas
  • 3 cups whole wheat flour (or 2 cups wheat flour + 1 cup all-purpose)
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 3 Tbsp shortening
  • 3 Tbsp canola, vegetable or olive oil
  • 2 tsp sesame seeds, optional
  • 1 1/4 - 1 1/2 cups very hot water
  • You'll also need a large Ziploc bag

Directions

  • In a large mixing bowl, whisk together flour, salt and baking powder. Using your hands, rub the shortening into the flour mixture until evenly distributed (mixture should hold its shape when clamped between your hands). Pour in 1 cup water and use a wooden spoon to stir until mixture comes together, adding additional water as needed (I used 1 cup + 2 Tbsp water). Knead mixture by hand until smooth (I just did this in the bowl). Divide mixture into 8 equal portions and shape each portion into a ball. Cover dough balls with plastic wrap and let rest at least 30 minutes and up to 1 hour.
  • Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a 1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across).
  • Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or in refrigerator up to 1 week.
  • Homemade Wheat Tortillas
  • In a large mixing bowl whisk together flour, salt and baking powder. Using your hands, rub shortening into flour mixture until evenly distributed, about 1 minute. Add in canola oil and mix with your hands until evenly distributed. Mix in optional sesame seeds. Pour 1 1/4 cups hot water into mixture and mix with a wooden spoon until mixture starts to come together, adding additional water as needed, then knead by hand until smooth.
  • Divide dough into 10 equal portions and shape each portion into a ball. Cover with plastic wrap and let rest at least 30 minutes or up to 1 hour.
  • Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a 1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across).
  • Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work then seal it shut when finished). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or refrigerated up to 1 week.
  • Recipe Source: white tortilla recipe adapted lightly from whatscookingamerica.net
http://www.cookingclassy.com/2012/10/homemade-tortillas-white-and-whole-wheat-recipes/

12 comments

  • The Cooking Actress: I’ve made normal tortillas and I was wondering how they’d turn out in a whole wheat version-love to see that you did so successfully! They all look beautiful! October 19, 2012 at 10:10am Reply

  • Anonymous: I have a recipe that is very close to this, but they aren’t like the store-bought kind, they are hard or not flexible (whichever way you see it).
    I used butter because that’s what I had on hand and I wanted to give it a try.
    Do you think it’s because of the butter or do yours also become “hard” October 19, 2012 at 11:25am Reply

  • Jaclyn: Anonymous – I think it’s partially the butter and possibly you may be over-cooking them. You want to cook them in a preheated very hot skillet, then immediately transfer them to some sort of airtight container or bag that will seal in the heat and make them “sweat”. It give them that pull apart tenderness and soft texture. October 20, 2012 at 2:58pm Reply

  • Anonymous: Oh I always let them cool before, I will retry it that way then!
    Thank you! October 21, 2012 at 11:12am Reply

  • Chung-Ah | Damn Delicious: I’ve always wanted to make homemade tortillas! I think it’s finally time to give it a try this weekend :) October 23, 2012 at 12:35pm Reply

  • Chung-Ah | Damn Delicious: I also love that there is no yeast involved in this! :) October 23, 2012 at 12:35pm Reply

  • Becky: I have now made the wheat recipe twice. The first time I really liked taste of the tortillas but I felt they were too thick, so the second time (super bowl Sunday!) I used a bit more water, and although they were a little tacky as balls, I sprinkled them with wheat flour as I rolled them out and got a really nice thin, flexible, tortilla. I also used coconut oil, in the mix and in the frying pan. Excelente! :)
    I do have a question though; has anyone tried to freeze them? I am going to try it, I’ll come back and let you know how it goes. February 4, 2013 at 12:21am Reply

    • Becky: Forgot to say, instead of 10 tortillas, by rolling them so thin, I got 20. February 4, 2013 at 12:22am Reply

  • Susan: I make tortillas all the time now. I always do whole wheat, and the recipe I use calls for 4 cups whole wheat flour and 1 cup regular flour. I substitute mesquite flour (I make my own but you can buy it) for the white flour, and they are to die for good. Some tips about making them. If you make thin (or large) tortillas, putting them into the skillet, griddle or comal is much easier if you do it from a pizza peel. Don’t try to skimp on the shortening or on kneading the dough because they are much harder to handle when you roll them out. I use a large shallow dish, covered with a damp towel and large plate to put my newly cooked tortillas in, to keep them soft; I transfer them to a ziploc when I have completed cooking them. Another really important thing is to cook them for a really short time: 10 seconds or until they bubble on the first side, then about 30 seconds on the second side. That IS enough cooking, and will help them to stay pliable. I get mine to be thin by rolling them from smaller balls (don’t need extra water) and I find that I don’t need to flour the pastry mat when I roll them out – but I do need flour on the pizza peel so I can slide them off into the pan. My homemade tortillas freeze just fine. If they get a little stiff, put them in the microwave for about 10-15 seconds. I agree that they are well worth the time it takes to make them. June 15, 2013 at 2:04pm Reply

  • karen: I just tried to make tortillas and they were tough…any ideas? February 2, 2014 at 1:58pm Reply

    • Jaclyn: They probably just need more liquid, also be careful not to pack the flour when measuring. Hope that helps! February 4, 2014 at 10:16pm Reply

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