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Homemade Tortillas

Ditch stale, expensive store bought tortillas! A helper makes these quick and easy to make.
Prep Time30 mins
Cook Time30 mins
Resting Time1 hr
Total Time2 hrs
Course: Bread
Cuisine: Mexican
Servings: 32 tortillas
Author: Amy Garrett

Ingredients

  • 6 cups flour all purpose white
  • 2 tsp salt
  • 2 tsp baking powder
  • cup olive oil
  • 2 cups warm water 100-105°

Instructions

  • Combine flour, salt, and baking powder in a counter top mixer or bowl, stir to combine.
  • Turn mixer on and add oil and water, let run until dough comes together and forms a ball, then mix for another minute until smooth; approximately 2 minutes (or mix by hand until well incorporated and dough ball is smooth).
  • Turn dough out onto lightly floured work space, divide into 32 equal portions* (see note), forming each into a smooth ball and flattening slightly. Let balls rest on the counter, covered with a clean tea towel, for 20-60 minutes. If the dough ball keeps trying to shrink when you try to roll it out, let them rest for another 15 minutes. The longer they rest, the easier they'll roll out, but don't let them sit so long they dry out.
  • After resting, roll out each dough ball. You're going to be rolling them very, very thin - so that they are almost transparent. Use enough extra flour so the dough doesn't stick to the rolling pin.**
  • Heat a pan over medium high heat (adjust as necessary). Place one raw tortilla in pan and let cook for 30- 60 seconds, until bubbly, then flip over and let gook for another 15-20 seconds. You want the "bubble spots" lightly brown within that first 30-60 seconds, otherwise they'll overcook and be tough and chewy.
  • Remove from pan and serve warm, or allow to cool and store in a gallon/large zip lock bag for up to a week in the fridge.

Notes

*Use a kitchen scale for perfectly perfect even portions. Weigh your dough ball, it'll be approximately 1520g. Round down about 20 grams, then divide that number by 32. My tortillas always come out to 47-48g each.
**Don't stack the uncooked dough - here's where having a helper is great. While you're rolling one out, your helper can be cooking the previous one.

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