Making your own tortillas is not only very rewarding, but they are so much more delicious than anything you could buy at the grocery store!
Make your own tortillas allows you to control salt content as well. In my recipe, I use a teaspoon of salt because the hubs and I loved them more with additional salt, but feel free to reduce to 3/4 or 1/2 of a teaspoon as well. They will still be delicious!
I divided my dough into 8 tortillas, which made about 6 inch diameter tortillas. If you want them larger, divide the dough into 6ths or quarters. If you want smaller, divide them into 10 parts. I wouldn’t recommend going any smaller than 10 though unless you’re making a little appetizer.
Time: 1 hour (30 minutes prep and cooking; 30 minutes resting)
Yield: 8 tortillas
10 oz all purpose flour
1/2 tsp baking powder
1 tsp salt
3/5 cups warm water (about 100 degrees F)
1/4 cup vegetable oil
1. In the bowl of a stand mixer with the dough hook attachment, mix together the flour, salt, and baking powder. You can do this with a fork in a large bowl as well.
2. Add the water and oil. Knead the dough on the lowest setting for about 3 minutes. You will need to stop halfway through and scrape down the sides of the bowl. If you don’t have a stand mixer, mix the ingredients with a fork until combined, and then knead by hand for about 4-5 minutes until a ball is formed.
3. Wrap the dough ball in plastic wrap and let it rest in the fridge for at least 30 minutes.
4. On a floured work surface, divide the dough into 8 pieces.
5. Place plastic wrap on a tortilla press. Roll each piece into a small ball and place in the center of the press. Squeeze the press down to form the tortilla. If you don’t have a tortilla press, you can use a rolling pin and roll out the small balls into circles at your desired thickness.
6. Oil and heat a cast iron skill or flattop. Place the tortillas on the pan and cook on each side until slightly brown and some darkened spots, and they are cooked through. If your tortillas are thicker, they may need to cook a little longer.
7. Allow the tortillas to cool and then store in an airtight container in the fridge for up to two weeks or in the freezer for 4-6 weeks.