Tessa’s Recipe Rundown
Taste: Homemade tortillas have an almost indescribable taste that store-bought tortillas don’t even come close rivaling.
Texture: The absolute best part. These tortillas are JUST how I like them! On the thicker side with a sturdy chew. They can stand up to any filling.
Ease: Very easy. They just require a little bit of patience, especially while you wait for the dough to rest.
Appearance: A tall stack of homemade tortillas should make anyone’s mouth water.
Pros: Easy yet impressive and completely delightful.
Cons: None.
Would I make this again? Yes! I like to double the recipe and freeze the tortillas so I always have them on hand!
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If you’ve never tasted homemade tortillas before you need to get into your kitchen and make these as soon as possible! The difference between homemade tortillas and store-bought ones is crazy. You may never want to buy them again, especially after you see that you probably already have everything you need to make these in your kitchen! I’d like to note that this recipe isn’t exactly traditional. I don’t think you’ll mind it, though, because this recipe produces scrumptious results.
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Flour Tortillas
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Ingredients
- 4 cups all-purpose flour (17 ounces)
- 2 teaspoons baking powder
- 1 1/2 teaspoons fine sea salt
- 3 teaspoons vegetable oil
- 1 1/2 cups warm milk
Instructions
- In a large bowl combine the flour, baking powder, salt, and oil. Gradually add the milk, stirring with a wooden spoon until absorbed. Continue stirring until a sticky ball of dough begins to form.
- Remove the dough to a floured work surface and knead for about 2 minutes, or until the dough is soft and cohesive. Place the dough in a bowl and cover with plastic wrap and let rest for 20 minutes. Don’t skip the resting!
- Divide the dough into 16 equally sized portions. Roll each portion into a ball. Cover the balls with plastic wrap and let rest for another 10 minutes.
- Take one ball of dough and flatten it with your hands. Using a floured rolling pin on a floured work surface, roll out the tortilla until very thin and about 8-inches in diameter. Keep the tortillas covered until ready to cook.
- Heat a heavy, ungreased griddle or skillet over medium-high heat. Toss a tortilla onto the griddle and cook until brown spots begin to appear, about 1 minute. Use tongs to flip the tortilla and cook on the other side, about 1 minute longer. Transfer to a plate and finish the rest of the tortillas. Keep the tortillas stacked under a clean towel to keep warm. Serve or refrigerate the tortillas for up to 1 week or freeze in an airtight container for up to 2 months.
These came out perfect. I usually end up with harder tortillas. These browned up but were still pliable. I think using the stand mixer maybe over working them making them tough. I also have always made them with lard and water so oil and milk was totally different. Thanks for my new go to recipe. I did not roll them too thin so they puffed up in almost a thin Flatbread which was ok in our book.
These look amazing!! Guess what I’m making for dinner tomorrow :-).