Once you’ve tasted beautiful, warm, freshly made tortillas, you’ll never want to go back to store bought again! This recipe is easy and quick, and produces beautiful results. The tortillas are soft and light, with a bit of chew. No more dry, breaking tortillas when you try to roll a wrap ever again! If you roll them thin enough and your pan is hot enough, they cook in just one and a half minutes, puffing up as you toast them and developing beautiful dark spots. What’s more, you can choose to make either flour tortillas, or corn tortillas for a gluten-free alternative. Want to find out how? Keep reading!
- 1 1/2 cups plain flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3 tbsp oil (extra virgin olive oil or vegetable oil)
- 1/2 cup warm water
- 2 cups masa harina
- 1/2 tsp salt
- 1 1/2 to 2 cups hot water
1. Combine and mix together the dry ingredients in a mixing bowl.
2. Then add the wet ingredients and stir everything together.
3. Knead the dough for one to two minutes.
4. Divide the dough into golf ball sized rounds. For the flour tortillas, aim to make about eight balls. For the corn tortillas, it’s easiest to use an ice cream scoop to scoop out balls of dough, and you can expect to get around twelve.
5. Cover the dough and leave to rest for a minimum of fifteen minutes, but up to two hours.
6. Roll the balls on a lightly floured surface to rounds of about six to eight inches and nice and thin, or use a tortilla press if you have one. If the dough keeps shrinking back, this is a sign you need to rest if for longer before rolling.
7. Cook the tortillas one at a time in a hot, dry non-stick frying pan. Cook on one side for about one minute and the other side for about 30 seconds. You’ll know they’re ready to turn when they develop some nice brown spots on each side.
8. As you cook each tortilla, stack it on top of the others and wrap them in a clean tea towel to keep them warm and pliable.
You can use your tortillas immediately, or store them in a sealable sandwich bag for up to a week. To reheat, simply microwave for 10 to 20 seconds.
If you have a tortilla press, to avoid mess and cleaning it, cut a sandwich bag open down both sides. Lay it open in your press, add the dough, then cover and press. To remove the tortilla from the bag, simply peel back one side, then flip it over onto your other hand.
Recipes for Tortillas
Looking for inspiration for something delicious to make using your homemade tortillas? Then check out these awesome dishes!