Easy Homemade Flour Tortillas

One of the weird things that makes me, well me, is that when I find something I like, whether it be at a restaurant or something pre-made at the store, I like to try and recreate it at home. Tortilla’s had never crossed my mind, until I started seeing it pop up on blog after blog, so I though I would give it a whirl.

There isn’t a lot to it. Throw the ingredients in a food processor and let it rip. I definitely am gonna try some variations of the recipe with corn and whole wheat, maybe even get crazy with some spinach or jalapeno. The possibilities are endless.

       

It does take some patience, especially in the beginning. I found that rolling out the dough between two gallon zip lock baggies worked really well, and don’t worry if the dough isn’t perfectly round.  As soon as they hit the pan they kind of become more circular. Magic, I swear. And remember think thin…very thin. I felt as though I was rolling them on the verge of too thin and after cooking, I realized I could have probably gone even thinner. It’s amazing how they puff up. Again magic, I swear. And don’t be surprised if you start to eat them right out of the pan and can’t stop. They’re that good.  Luckily I had a reason to make them. That post coming soon.

Flour Tortillas by Confections of a Foodie Bride adapted from Pennies on a Platter

3 cups all-purpose flour

2 tsp baking powder

1 heaping tsp salt

5 Tbsp shortening, lard, softened butter, or olive oil

3/4 cup warm water

Instructions

Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade.

Add the shortening, lard, softened butter or olive oil, and process until the mixture is uniformly crumbly.

With the food processor on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl. This may mean you will use more or less water than the 1 1/4 cups. 

Once the ball has formed continue to knead the dough for another 30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. 

Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions. I got out my kitchen scale and weighed the dough into 2 ounce portions.

Cover with a kitchen towel and let rest for 10 minutes.Heat a large, dry saute pan over medium high heat.

With a rolling-pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling-pin. If using the ziplock bag method you do not need the extra flour.

Lay tortilla flat in the heated pan and cook on each side for 20-30 seconds, until the bubbled areas brown.

Keep covered with a kitchen towel to keep warm and pliable. If not using immediately let cool and store in plastic bag in the refrigerator. Enjoy!

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