My HomeMade Flour Tortillas
After a few questions on what recipes I use for my Flour Tortillas. Here are two versions I use. The first one is NOT Vegan or Vegetarian and produces a thicker flour tortilla in my opinion. The second one is a Vegan/Vegetarian-Friendly recipe. These are the basic recipes the flour can be subbed for a GF flour or an einkorn flour. If this is your first time making them. There are TONS of Youtube videos showing how to make them. And all kinds of variations to these recipes. I have seen some put in bacon grease into their tortillas. And I am sure you can put whatever yummy seasons you want them. Go Crazy and find what you and your family love.
(Thicker soft taco flour tortilla)
Makes about 24 flour tortillas depending on the size you want
4 cups all-purpose flour **I use Einkorn and or an All Purpose flour. Use flour of your choice if you need to go GF** DONT use self-rising.
1 teaspoon salt ** I use Pink salt to make it more healthy
2 teaspoons baking powder
2 tablespoons lard **You can use Organic Lard**
1 1/2 cups water **Make sure it is HOT water**
Directions:
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the HOT water a little at a time and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Set aside in a bowl for a half hour or more covered with a moist towel. If it is not soft enough let set longer.
Preheat a large skillet over medium-high heat or a griddle. I like to use a cast iron skillet. That works best for me. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Don't fuss over them not being perfectly round. I am still getting the roundness down. But they are pretty round for the most part. Trick to get them round. Roll forward once turn, roll backward once turn. Turn as you roll them out to help keep that round tortilla shape. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. With a hot prepared skillet, this is about 15 to 30 seconds per aside. Depending on how crispy you want them. If you are going to use them to make cheese quesadillas keep in mind to not over cook them. As you will be cooking them again and you don't want them to be too brown and burned from the second cooking process. Place the cooked tortilla in a tortilla warmer or under a towel if you don't have a warmer to keep them fresh and hot; continue rolling and cooking the remaining dough.
Second Recipe:
I find this recipe the tortillas are thinner and wrap better into a burrito for me personally.
**Vegan/Vegetarian-Friendly. Produces a thinner tortilla for me. Perfect for folding them for burritos and breakfast burritos.**
Makes a Dozen smaller flour tortillas. Double or triple recipe to make a bigger size or more tortillas.
3 cups flour **I use Einkorn and or an All Purpose flour. Use flour of your choice if you need to go GF** DONT use self-rising.
1 tsp. salt ** I use pink salt to keep it more healthy**
1/3 cup Olive oil ** Or oil of your choice. Vegetable, Coconut oil. Whatever oil you like**
1 cup HOT water
Directions:
Whisk the flour and salt together in a mixing bowl. Mix in the oil with your fingers until the flour resembles cornmeal. Add the HOT water a little at a time and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Set aside in a bowl for a half hour or more covered with a moist towel. If it is not soft enough let set longer.
Preheat a large skillet over medium-high heat or a griddle. I like to use a cast iron skillet. That works best for me. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Don't fuss over them not being perfectly round. I am still getting the roundness down. But they are pretty round for the most part. Trick to get them round. Roll forward once turn, roll backward once turn. Turn as you roll them out to help keep that round tortilla shape. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. With a hot prepared skillet, this is about 15 to 30 seconds per aside. Depending on how crispy you want them. If you are going to use them to make cheese quesadillas keep in mind to not over cook them. As you will be cooking them again and you don't want them to be too brown and burned from the second cooking process. Place the cooked tortilla in a tortilla warmer or under a towel if you don't have a warmer to keep them fresh and hot; continue rolling and cooking the remaining dough.
I want to get a Tortilla press. The whole experience of rolling out your tortillas is awesome. However, with my MS it will be in my best interest to get a Tortilla Press to help take out an extra step so I am not worn out for days after making homemade flour tortillas. Once you make homemade you will be spoiled and never want to go back to store brand at all.
Let me know if you have your own recipe. Or if you give these a try let me know how they turn out.
