I don’t think it matters where you are from, I think everyone will agree that one of the best treats in the world is a homemade flour tortilla. We are so lucky to have some of the world’s best Mexican (Tex-Mex) restaurants in the world here in San Antonio and warm, fresh tortillas are served at the table with every meal.
Whenever we dine out for Mexican food, those amazing little flat breads never last long once they arrive at our table. (… and we usually ask for more to take home!)
We also keep a package of store-bought tortillas around the house as some of my kids’ favorite easy meals and snacks are made with tortillas. They won’t say no to no-fuss dishes like breakfast tacos with egg and potatoes, bean and cheese tacos ( a fave for after school snack time) and quick sandwich rolls.
This is especially true of the four-year-old. She won’t touch a peanut butter and jelly sandwich, but if I offer a soft taco as a snack I can’t serve it fast enough!
In one way or another, we honestly make (nearly) daily use of tortillas in place of regular sandwich bread around here.
It was my son who asked me to make them from scratch for the first time. He said the store-bought tortillas just weren’t as good as the “restaurant ones”. He is right. Those pre-made tortillas are definitely convenient, but they just don’t capture the joy of a warm, hot-off-the-griddle tortilla!
At first, making them from scratch seemed like a daunting task, but in fact it was super duper simple.
I mean really, really simple.
Like, so simple I couldn’t believe I’d never attempted to make them before!
So, here’s a traditional recipe for homemade tortillas that we have all become absolutely addicted to.
Using just 5 modest ingredients and a rolling pin, you can make some too and trust me, they are scrumptious!
Happy eating, y’all!!
Wouldn’t you like to stay a while? Sign up here to receive all of my posts right to your inbox!! Subscribe now and never miss a recipe or an update!
Homemade Flour TortillasCourse: breads and rollsCuisine: MexicanDifficulty: Easy
1-3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup lard (or vegetable shortening)
3/4 cup warm water (you won’t use all of this)
extra 1/4 cup flour, set aside (for kneading)
- Combing flour, salt, and baking powder in a medium-size bowl
- Using your hands or a pastry cutter, add the lard into the dry ingredients. Cut the lard into the flour mixture until it resembles coarse sand.
- Add in the warm water, a little bit at a time, and mix ingredients until a shaggy dough comes together (with this recipe 1/2 cup water is too little, and the full 3/4 cup is too much. All little patience is need with this step)
- Place the shaggy dough ball onto a very lightly floured surface and knead the dough until smooth, about 2 minutes.
- Place the smooth dough ball back into the mixing bowl and cover with a clean kitchen towel. Allow the dough to rest for about 10 minutes before the next step.
- Tear the dough into 8-10 even pieces and shape them into disks that are about 2 – 2-1/2 inches in diameter. As well as you can, round and smooth the edges on these little disks.
- Warm up your griddle or cast-iron skillet to medium heat. Using a rolling pin, roll each disk out into thin, 6-7 inch circles (I find it easiest to roll and cook just one tortilla at a time).
- Carefully transfer the raw tortilla to the warm skillet or griddle and cook on each side for just a minute or two until done. (Flip tortilla gently with tongs)
- Cover homemade tortillas with a clean kitchen towel until ready to serve and enjoy!
- Recipe from A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.