Have you every really thought about those shells that you buy at the grocery?  How long have they actually been sitting there, and why do they have an expiration date two months from now?  Scary isn’t it?

flour tortillas
Knock out preservatives with your own homemade flour tortiallas  (photo : Shutterstock  – Ekatarina Kondratava)

At least once a month we plan one dinner meal as “taco night”.  Usually this ends up on a busy week night where Jim and I get home late and need to throw dinner together in a hurry. Thank goodness that we always have homemade tortilla shells in the freezer!

It does take some time to make your own tortillas, but it is well worth the wait! Once you eat them fresh, you will never want to buy those plastic wrapped, processed, never expiring, tortillas that you find at every supermarket. And don’t become discouraged – your first few may look funny, but as you practice, your technique will improve, resulting in the best tortillas that you have ever tasted.

Chili powder added to the tortilla adds an extra kick to your meal.
Chili powder added to the tortilla adds an extra kick to your meal.

For those individuals that want to add a few extra nutrients and flavor to their wraps – feel free to experiment. For example: Add 1/2 cup of well-drained, finely chopped spinach to the flour mixture or our personal favorite – add 1 tablespoon of chili powder to the flour mixture to get it a smoky flavor.  I am also thinking we could add roasted red peppers, but we haven’t tried that – yet!  See: Our Home-Made Chili Powder Recipe

Flour Tortilla Recipe

Ingredients:

*makes 8-10 tortillas

2 cups flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons shortening (or lard)
1/2 cup very warm water

Instructions:

Slowly add the hot water into the dry ingredients. You may have to add a little extra water if the dough is a little dry.
Slowly add the hot water into the dry ingredients. You may have to add a little extra water if the dough is a little dry.

1. Combine flour, baking powder and salt in a medium size mixing bowl. Whisk together to mix evenly.

2. Add shortening/lard.  Using a pastry cutter, combine the ingredients. Continue to cut mixture until it resembles coarse crumbs.

3. Slowly pour in water (you want it hot, but not boiling). Stir to bring mixture together.

Knead the dough and let the dough rest. Don't skip this step - it makes a huge difference in the end result.
Knead the dough and let the dough rest. Don’t skip this step – it makes a huge difference in the end result.

4. Lightly knead dough on a lightly floured surface – approximately 30 times. You can stop when your dough becomes a cohesive ball and is less sticky. You can add small amounts of water as needed.  Cover with a tea towel and allow dough to rest for 45 minutes.

5. Divide dough into equal portions  – roughly the size of table tennis (ping-pong) balls. Place onto a plate and cover and let rest for 20 minutes.

Roll out each dough ball as thin as you can.
Roll out each dough ball as thin as you can.

6.  Roll out each individual ball of dough on a lightly floured surface until very thin. Heat a non-stick skillet to medium/medium-high heat.  Place one tortilla onto the griddle. Cook on each side for 20 to 30 seconds, removing it while the tortilla is still soft but slightly brown in spots.

7. Repeat until all tortillas are browned.  Stack tortillas and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in an air tight container.

Tortilla ready to be filled!
Tortilla ready to be filled!

*You can freeze tortillas for several months.  Just pull out the amount that you need, wrap them in aluminum foil and warm them in the oven.

Enjoy!

**If you would like to receive our Recipe Of The Week – be sure to sign up to follow the blog via email in the right hand column, “like” us on  the Facebook, or follow us on Twitter.

Mary and Jim




Homemade Flour Tortillas
Yields 8
Write a review
Print
Ingredients
  1. 2 cups flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon kosher salt
  4. 2 tablespoons shortening (or lard)
  5. 1/2 cup very warm water
Instructions
  1. Combine flour, baking powder and salt in a medium size mixing bowl. Whisk together to mix evenly.
  2. Add shortening/lard. Using a pastry cutter, combine the ingredients. Continue to cut mixture until it resembles coarse crumbs.
  3. Slowly pour in water (you want it hot, but not boiling). Stir to bring mixture together.
  4. Lightly knead dough on a lightly floured surface - approximately 30 times. You can stop when your dough becomes a cohesive ball and is less sticky. You can add small amounts of water as needed. Cover with a tea towel and allow dough to rest for 45 minutes.
  5. Divide dough into equal portions - roughly the size of table tennis (ping-pong) balls. Place onto a plate and cover and let rest for 20 minutes.
  6. Roll out each individual ball of dough on a lightly floured surface until very thin. Heat a non-stick skillet to medium/medium-high heat. Place one tortilla onto the griddle. Cook on each side for 20 to 30 seconds, removing it while the tortilla is still soft but slightly brown in spots.
  7. Repeat until all tortillas are browned. Stack tortillas and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in an air tight container.
Notes
  1. *You can freeze tortillas for several months. Just pull out the amount that you need, wrap them in aluminum foil and warm them in the oven.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

23 thoughts on “Home-Made Flour Tortilla Recipe -Never Buy Them From The Supermarket Again!

  • January 11, 2015 at 8:49 am
    Permalink

    Mary can i use fresh spinach i don,t like frozen. And can i use whole wheat flour along with the white and how much of each.

    • January 11, 2015 at 8:54 am
      Permalink

      I use fresh spinach, however I do cook it down a bit to soften it. And yes, you can easily do half wheat and half white flour.

  • January 5, 2015 at 9:54 am
    Permalink

    what is the dark coloured powder that is shown in the first photograph? All the ingredients listed are light colored.

    • January 5, 2015 at 6:04 pm
      Permalink

      Hi Sylvia

      We sometimes add chili powder to our mix to make an extra flavorful tortilla. However this is not necessary. Hope this answers your question!
      Mary and Jim

  • January 4, 2015 at 12:18 pm
    Permalink

    Hi,
    We indian always make our roti which is toritillos at home and we can freeze them well and use in future too.
    It is very cheap and we dont go fat at all.
    thanks
    almas nathoo

  • November 28, 2014 at 10:04 pm
    Permalink

    thank you, can’t wait to make them!!

  • June 8, 2014 at 8:40 am
    Permalink

    what kind of flour all purpose or is self rising okay?

  • February 22, 2014 at 9:26 pm
    Permalink

    Tried it. Need to change 1/2 cup water to 3/4 cup water for it to work. Even then, it was a little dry. Next time I’ll add until I get a nice pliable mixture.

    Tasted great though!

  • February 21, 2014 at 7:55 pm
    Permalink

    Thanks! Being from a southwestern state, my next-door neighbor had me helping her roll out tortillas when I was barely out of toddlerhood. I must say, though, that you keep referring to them as “tortilla shells”. They’re just tortillas. I think they’re only referred to as “shells” when fried and shaped for crunchy tacos. Otherwise it would be like calling all bread “sandwich bread”. But a mere technicality: they’re tasty no matter what you call them!

  • February 21, 2014 at 1:05 pm
    Permalink

    Wanted to print out the recipe but that involved printing 20 pages of comments. A huge waste of ink. you really need a printer friendly version.

    • February 21, 2014 at 2:23 pm
      Permalink

      You are totally right – we are working finding a way to allow for a printer friendly version. We hope to have it soon.

      • April 25, 2014 at 10:03 am
        Permalink

        You can also copy and paste recipes from websites into a Word doc. Just highlight the text of the recipe and paste it into a Word file. Then before printing, you can edit out any extraneous stuff that still appears.

    • February 21, 2014 at 4:28 pm
      Permalink

      Hi, Plan on giving these a go soon. But I wanted to let people know that if the go to Printfriendly.com or to CleanPrint.com you can download their apps for printing.They work great and let you clean out all the ads and side coloumns,logos,etc. saves paper and isn’t as distracting to the eye.

  • February 21, 2014 at 11:24 am
    Permalink

    almas.
    Hi mary
    Your tortillas looks great. We call them rotis and we make these and eat with vegetable curry. As you grow vegetables in your garden. Oh it is fun your stomach gets full. Even mix vegetables you can make curry. Also you can add basel leaves in the tortillas mixture and it looks great. Enjoy and have fun make tortillas.
    love
    almas

    • February 21, 2014 at 11:41 am
      Permalink

      What a great idea! And I love anything with Basil!!! Thank you!

  • February 21, 2014 at 11:21 am
    Permalink

    Looks delicious. Think I’ll try making these with my grandkids. Thank you!

  • February 21, 2014 at 10:31 am
    Permalink

    Your dry ingredients are dark, are there spices you have used with them?

    • February 21, 2014 at 10:55 am
      Permalink

      I did use our homemade chili powder in the pictured recipe, but of course, you don’t have to. We just like the added kick on taco night!

  • February 21, 2014 at 9:26 am
    Permalink

    When I was a child of about 8 years, I had a wonderful neighbor from Mexico who taught me how to make tortillas. Like my mother I got hooked into buying ready-made, it was easy, but I always wanted to retry making homemade. I came upon a cast iron griddle at a garage sale last summer that was in perfect condition and last week I finally made them. I had forgotten how wonderful they really were. I’m going to try adding spices next time. Thanks for the tip! Oh! Another recent rediscovery, my husband had difficulty with the electric coffeepot after having strokes so we went back to the stainless steel stovetop percolator ($32.95). We had forgotten how wonderful real perked coffee was. Requires no filters, it’s hot and we can still make a pot of brew if the power goes out! Keeping my eye out for a old time coffee grinder. Cheers!

Comments are closed.

Please wait...

Sign up to Subscribe to get our OWG articles - free of course!

Want to be notified when our article is published? Enter your email address and name below to be the first to know.
%d bloggers like this: