Easy Homemade Flour Tortillas

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This week’s theme for recipes seems to be “you’d have to pay me to go to the grocery store right now–I’ll just do it myself,” which I’m actually pretty okay with. Although snagging a $2 package of 10 store-brand flour tortillas might not break the bank for some, I realized this morning that a 5lb bag of flour costs about the same ($2.50) and you could make about 85 tortillas instead. Granted, you might not need that many, but if you’re trying to stretch your budget this could be a good way to eat something delicious and homemade without spending too much money. Plus, you can use your extra flour to make all kinds of other great things! And as an added bonus double-whammy, it only took me about 20 minutes to make 14 tortillas because there’s no yeast or rising/”proving” involved. Good stuff.

This recipe makes 14 tortillas!

Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup water
  • 3 tbsp olive oil
  • 2 tsp salt

Directions:

  1. In a large bowl, add your dry ingredients (flour and salt) and mix them until the salt is evenly distributed throughout. Add wet ingredients (water and oil) and mix until a lump of dough begins to form.
  2. Knead dough for a 5 minutes, adding additional flour (too wet) or water (too dry) a little at a time as needed. Knead until a soft but not sticky dough has formed, about the consistency of pizza dough or slime. It shouldn’t stick to your fingers when you touch it, but if you grabbed half and let the rest hang down it should stretch easily with gravity, if that makes sense. 
  3. Cover with a towel or plastic wrap and let rest for 10 minutes. 
  4. Meanwhile, heat a non-stick pan (or well-greased stainless steel/cast iron pan) on medium-high heat. 
  5. When your dough has finished resting, tear off a piece about an inch in diameter and roll it in your palm to form a small ball. Flatten it gently, pinching the sides until you have a disc the size of a pizza bagel bite or the bottom of a 1/3 cup measuring cup (those are the best comparisons I can think of). 
  6. Place dough disc onto a well-foured surface and roll with a rolling pin, wine bottle, glass jar–whatever–until you have a very thin, vaguely-tortilla-shaped piece of dough about 1/8th inch thick. 
  7. Transfer to hot pan and cook for about 1 minute, or until bubbles have begun to form on the surface. Flip and cook on the other side for about 30 seconds, then transfer to a plate.
  8. Repeat until you have run out of dough. 

This recipe keeps in a sealed container for about a week in the fridge or up to six months frozen, and reheats well in the microwave. To reheat, wrap the tortillas in a damp paper towel and place in a sealed container (like a tortilla holder or covered glass bowl) in the microwave for about 45 seconds. They should come out soft and steamy and ready to eat! If your tortillas dry out, don’t worry–just cut them up and make tortilla chips by baking or frying them!

Cuisine: Mexican
Servings: 14 tortillas

Ingredients

  • 2 cups flour all-purpose
  • ¾ cup water
  • 3 tbsp olive oil
  • 2 tsp salt

Instructions

  • In a large bowl, add your dry ingredients (flour and salt) and mix them until the salt is evenly distributed throughout. Add wet ingredients (water and oil) and mix until a lump of dough begins to form.
  • Knead dough for a 5 minutes, adding additional flour (too wet) or water (too dry) a little at a time as needed. Knead until a soft but not sticky dough has formed, about the consistency of pizza dough or slime. It shouldn’t stick to your fingers when you touch it, but if you grabbed half and let the rest hang down it should stretch easily with gravity, if that makes sense.
  • Cover with a towel or plastic wrap and let rest for 10 minutes.
  • Meanwhile, heat a non-stick pan (or well-greased stainless steel/cast iron pan) on medium-high heat.
  • When your dough has finished resting, tear off a piece about an inch in diameter and roll it in your palm to form a small ball. Flatten it gently, pinching the sides until you have a disc the size of a pizza bagel bite or the bottom of a 1/3 cup measuring cup (those are the best comparisons I can think of).
  • Place dough disc onto a well-foured surface and roll with a rolling pin, wine bottle, glass jar–whatever–until you have a very thin, vaguely-tortilla-shaped piece of dough about 1/8th inch thick.
  • Transfer to hot pan and cook for about 1 minute, or until bubbles have begun to form on the surface. Flip and cook on the other side for about 30 seconds, then transfer to a plate.
  • Repeat until you have run out of dough.
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