Homemade Tortillas Recipe

All-purpose flour: The main ingredient that forms the base of the dough, providing structure and texture.

Salt: Enhances the flavor of the tortillas.

Water: Helps to bind the ingredients together and form the dough.

Vegetable oil: Adds moisture and helps to create a soft, pliable texture in the tortillas.

When rolling out the dough, make sure to use a light touch and rotate the dough ball frequently to maintain a round shape. If the dough starts to stick to the surface or the rolling pin, sprinkle a small amount of flour to prevent sticking. This will help you achieve evenly thin tortillas that cook uniformly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the tortillas healthier.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used to achieve a similar taste with a different texture.

• water - Substitute with milk: Milk can make the tortillas softer and add a slight richness to the flavor.

• water - Substitute with chicken broth: Using chicken broth can add a subtle savory flavor to the tortillas.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor and is a healthier fat option.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and is a good alternative for those avoiding vegetable oil.

• Allow the tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• For short-term storage, place the tortillas in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• If you plan to store them for a longer period, refrigerate the tortillas. They will stay fresh for up to a week in the refrigerator.
• To freeze the tortillas, stack them with a piece of parchment paper between each one. This prevents them from sticking together.
• Place the stacked tortillas in a resealable freezer bag, squeezing out as much air as possible before sealing. Label the bag with the date.
• Store the bag flat in the freezer. The tortillas can be frozen for up to 3 months.
• When ready to use, thaw the tortillas in the refrigerator overnight or at room temperature for a few hours.
• To reheat, warm the tortillas in a skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20-30 seconds.

• Stovetop Method:

  1. Preheat a skillet or griddle over medium heat.
  2. Place the tortilla directly on the hot surface.
  3. Heat for about 15-30 seconds on each side, or until warmed through and slightly crispy.

• Microwave Method:

  1. Place a tortilla on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on high for 20-30 seconds.
  4. Check if it's warm enough; if not, heat in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap tortillas in aluminum foil to prevent them from drying out.
  3. Place the wrapped tortillas in the oven.
  4. Heat for about 10-15 minutes, or until thoroughly warmed.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place a steamer basket over the boiling water.
  3. Wrap the tortillas in a clean kitchen towel and place them in the steamer basket.
  4. Cover and steam for about 1-2 minutes, or until heated through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the tortillas directly on the rack or on a baking sheet.
  3. Heat for about 5-7 minutes, or until warm and slightly crispy.

• Mixing bowl: Use this to combine the flour and salt, and later to mix in the water and oil to form the dough.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the salt and vegetable oil.

• Wooden spoon: Handy for mixing the ingredients together until the dough forms.

• Floured surface: A clean, flat area dusted with flour to knead the dough and prevent it from sticking.

• Knife: Useful for dividing the dough into 8 equal portions.

• Rolling pin: Helps in rolling each dough ball into a thin circle.

• Skillet: A flat, heavy-bottomed pan to cook the tortillas evenly.

• Spatula: Useful for flipping the tortillas while cooking to ensure they are cooked on both sides.

Prepare ingredients in advance: Measure out flour, salt, water, and vegetable oil before starting to streamline the process.

Use a stand mixer: If you have one, use a stand mixer with a dough hook to mix the ingredients, saving you from manual kneading.

Preheat the skillet: Start heating your skillet while you roll out the dough to ensure it's ready when you are.

Roll all tortillas first: Roll out all dough balls into thin circles before cooking to maintain a steady workflow.

Cook multiple tortillas: If your skillet is large enough, cook two or more tortillas at a time.