Homemade Flour Tortillas

Oh hey there! Happy weekend! There are roughly 10 weeks left of school, but hey, who’s counting?! :)

Last Monday was my first day back to teaching in what felt like foooreeeever. I had an adventurous, relaxing, and enjoyable Spring Break – which is the best kind if you ask me.

On Monday night the fiancé and I made homemade tacos. Including the tortillas. Yep, you read the right. Homemade tortillas. I let the gluten-free slide for the day (garlic bread and girl scout cookies for lunch – blame it on the free goodies in the staff lounge and me forgetting my lunch at home!).

Actually, I let the gluten-free slide all week. And paid for it. Between these delicious homemade pretzel bites my friend made on Wednesday, a delicate sourdough roll at dinner on Friday night, and veggie pot stickers and a fried chicken biscuit sandwich yesterday (not to mention the handful of Girl Scout cookies sprinkled throughout the week!), this week was a bit out of control. I even had good intentions and ordered gluten-free on Thursday and Friday night (Thursday night it was a blackened salmon salad and Friday it was this amazing black tea chicken broth soup and an arugula salad – yum!).

And although every bit of what I ate this week was delicious, my digestion did not appreciate the gluten (and thus, nor did I!). This week it will be back to my usual eating patterns (well that’s the hope at least!). As much as I enjoy eating gluten-free and feel soooo much better doing it, there are just days where I can’t resist a bite (or two!) of a delicious piece of gluten-filled goodness.

So anyway, back to Monday. I had a meeting after work, and thought about picking up tortillas from a local Mexican restaurant on my way home. However, it dawned on me that I could just make my own. I was up for the challenge. Besides when you make them at home, you know exactly what goes in them (even if it is gluten!).

The ingredients in Mission Brand Homestyle Tortillas:

Enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, vegetable shortening (interesterified soybean oil, hydrogenated soybean oil and/or palm oil), contains 2% or less of: salt, sugar, leavening (sodium bicarbonate, sodium aluminum sulfate, corn starch, monocalcium phosphate and/or sodium acid pyrophosphate, calcium sulfate), preservatives (calcium propionate, sorbic acid, and/or citric acid), distilled monoglycerides, enzymes, wheat starch, calcium carbonate, antioxidants (tocopherols, ascorbic acid), cellulose gum, dough conditioners (fumaric acid, sodium metabisulfite and/or mono- and diglycerides).

Now that’s A LOT of ingredients!

The ingredients in these homemade tortillas:

Flour, salt, baking powder, vegetable oil, water

Much better.

We will definitely be making these again. Next time I may add a little sugar as it’s supposed to keep them more moist. However they were wayyyy good enough to make the blog just they way they are! 

homemade_tortillas

Grilled flank steak and onions, homemade guac and salsa, and sour cream with lime and cilantro.

Serve them up however you’d like. You may never buy packaged tortillas again… (I know we won’t be!).

Homemade Flour Tortillas

(adapted from http://thecafesucrefarine.com/2013/08/best-ever-homemade-flour-tortillas/)

Ingredients:

3 cups flour (I used Organic Bread flour)

1 tsp salt

1 tsp baking powder

1/3 cup vegetable oil

1 1/4 cup warm water

Directions:

Combine all dry ingredients in large mixing bowl. Stir with a wooden spoon to mix thoroughly.

Pour in water and oil. Mix well to combine. Use hands to knead until smooth. If dough is having trouble sticking together, add a little more water.

Cover with towel for 20 minutes.

After 20 minutes, transfer dough to floured work surface.

Break dough in half, and in half again. Continue until there are 16 small chunks of dough.

Roll out dough as thin as possible with a floured rolling pin. Continue to flour pin and surface if dough becomes sticky. Lay out on clean baking sheets. (Do not stack flour tortillas on top of one another or they will stick together!)

Heat pan over medium heat. Place tortilla on pan and wait until begins to bubble and brown (about 1 minute). Flip and cook until lightly brown on other side (about 30 seconds).

Enjoy!

tortillas

Flour Tortillas
Prep time: 
Cook time: 
Total time: 
Serves: Makes 16
 
Easy homemade tortillas. You will never want to buy store-bought tortillas again!
Ingredients
  • 3 cups flour (I used Organic Bread flour)
  • 1 tsp salt
  • 1 tsp baking powder
  • ⅓ cup vegetable oil
  • 1¼ cup warm water
Instructions
  1. Combine all dry ingredients in large mixing bowl. Stir with a wooden spoon to mix thoroughly.
  2. Pour in water and oil. Mix well to combine. Use hands to knead until smooth. If dough is having trouble sticking together, add a little more water.
  3. Cover with towel for 20 minutes.
  4. After 20 minutes, transfer dough to floured work surface.
  5. Break dough in half, and in half again. Continue until there are 16 small chunks of dough.
  6. Roll out dough as thin as possible with a floured rolling pin. Continue to flour pin and surface as necessary if dough becomes sticky. Lay out on clean baking sheets. (Do not stack flour tortillas on top of one another or they will stick together!)
  7. Heat pan over medium heat. Place tortilla on pan and wait until begins to bubble and brown (about 1 minute). Flip and cook until lightly brown on other side (about 30 seconds).
  8. Enjoy!

Comments

  1. These look wonderful.You reminded me how good they are :) Thanks so much for the link.
    Love your blog, I know there are so many with gluten intolerances these days and it’s wonderful to have resources like this.

    • Nicholsonk says:

      Thanks for the comment Chris! And thanks for the recipe…these turned out great! :) I have yet to find a gluten-free tortilla recipe, but am hoping to make corn tortillas one of these days to satisfy that!

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