If you’ve ever eaten a truly homemade tortilla, you know that the store-bought variety just doesn’t compare. Although homemade tortillas are so much better, I’d never considered making my own. I assumed it was too much work.
However…Eric and I have been discussing how we can cut down our carbohydrate intake. Sugar is the major culprit that we’re trying to avoid, but we’ve agreed that we also eat too many grains. The first step in our cut-the-carbs game plan is to stop buying packaged foods such as cereal, crackers, bread and tortillas. We decided that if we’re going to eat this type of food, it needs to be homemade.
Since tortillas are one of my little girl’s favorite foods, I figured I should probably learn how to make them from scratch. It’s really not as difficult as I’d imagined!
I followed this recipe with a few minor adjustments and the tortillas turned out tasty and pliable. I had a hard time keeping Calla from gobbling them up as they came off the griddle!
*One of the most important things I learned from my first tortilla-making experience is DON’T OVERCOOK THEM. The tortillas that were left on the griddle too long (more than 30-45 seconds per side) became stiff and crunchy around the edges–but I did manage to salvage them by making quesadillas.*
Here’s the recipe I ended up with. I used white whole wheat flour, some extra salt, butter instead of lard, and warm water.
Homemade Flour Tortillas
4 c. white whole wheat flour
2 tsp. salt
2 tsp. baking powder
1 1/2 T. butter
1 1/2 c. warm water
Mix together flour, salt and baking powder. Cut in butter with your fingers or a pastry blender until it resembles cornmeal.
Add the water and mix with a mixing spoon until the dough comes together and forms a ball. (You may have to use your hands toward the end of this mixing stage.)
Place dough on a lightly floured surface and knead for 3-5 minutes, or until the dough becomes elastic. Divide the dough into 20 (or so) equal pieces and shape them into discs.
Preheat a large skillet or griddle over medium-high heat. (Don’t start cooking the tortillas until the skillet/griddle is fully heated.) Use a rolling pin to roll each disc into a thin, round-ish tortilla. (The thinner the better, in my opinion.) It’s best if you plan to cook the tortillas as you’re rolling them out, because a rolled-out uncooked tortilla will start to shrink as it sits.
Calla was very effective in rolling out the tortillas. Somehow hers always turned out more round than mine!
Cook each tortilla for 30-40 seconds, then flip over and cook another 30 seconds. I wrapped my cooked tortillas in a clean kitchen towel, then placed them in a plastic grocery bag in the fridge. If you plan to eat them within a couple of days, then they don’t need to be refrigerated.
Give homemade tortillas a try! You may never go back to store-bought… 😉
*Remember, you can find all my recipes in one place–check the sidebar on the right or the link at the very top of the page!*