Soft, pliable Homemade Flour Tortillas are easy to make and amazingly good to eat. Use them in quesadillas, burritos and wraps or anywhere you would usually eat a tortilla.
We like Tex-Mex food and eat it several times a month. It's great food for vegetarians because beans are used in so many of the dishes or can be used in place of meat in lots of the recipes.
I have successfully made these using all white flour, all whole wheat flour or a mixture of white and whole wheat flour. The ones pictured are made with 2 cups white all-purpose flour and 1 cup whole wheat.
Homemade Flour Tortillas
3 cups flour, all-purpose, whole wheat or a mixture of both
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil
1 cup warm water
Combine flour, salt and baking powder. Add the oil and water and mix by hand or with a mixer with a dough hook for a minute or two until the mixture comes together. Continue mixing or kneading by hand an additional minute or until dough is smooth.
Remove dough from bowl and place on a well-floured work surface. Divide dough into 12 or 16 fairly equal portions. Form each piece into a ball and let rest, covered, for at least15 minutes before proceeding.
After rest period, roll each dough piece into a circle, about 6-7 inches or 10-12 inches in diameter if using the larger dough balls. Keep the work surface and rolling pin lightly floured. Don't stack the uncooked tortillas because they will stick together.
Heat a heavy ungreased frying pan or griddle to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. Adjust heat accordingly if tortillas are cooking too fast. Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds.
Makes 16 medium or 12 large flour tortillas.
Mix all the ingredients for the dough in your mixer or by hand. Mix only until the dough comes together and is smooth about 2 or 3 minutes. I used 2 cups white flour and 1 cup whole wheat flour.
Divide the dough into 12 or 16 pieces and form into balls. Cover with a damp cloth or a piece of plastic wrap and let rest at least 15 minutes before rolling out. This rest period will allow the dough to relax so it will be easier to roll out.
Sprinkle the work surface and ball of dough with a little flour. Roll out the dough into a very thin circle or at least something that resembles a circle, ha, ha. This is the larger 10-12 inch tortilla.
Place tortillas on medium hot frying pan or griddle. It should take 30 seconds to a minute for the tortilla to bubble up and cook on one side. There should be brown flecks starting to appear on the underside.
Flip the tortilla over and cook an additional 30 seconds or so until brown flecks appear on the underside.
As the tortillas cook keep them covered as you stack them on a plate or tray.
The steam from the cooked tortillas will keep them soft and pliable.
If you roll the tortillas into a larger size be sure you have a large enough pan to cook them in. I don't have a 12-inch pan so mine curl up on the sides.
Ready for quesadillas, burritos and wraps.