Homemade Flour Tortillas

Homemade Flour Tortillas | Chef Alli's Farm Fresh KitchenOnce you have made your own flour tortillas, I promise you won’t ever go back to the store bought kind! This recipe is simple, fun, and delicious for the whole family!

Homemade Flour Tortillas | Chef Alli's Farm Fresh Kitchen

To get started, mix dough ingredients and begin kneading. Only use enough flour to keep the dough from sticking to your work surface, sprinkling it as needed. Use a bench scraper* to divide the dough into 4 equal pieces, and then divide each piece into half, creating 8 pieces of dough. The more evenly portioned your tortilla dough is, the more the tortillas will be equal in size. Once you’ve created 8 equal pieces, gently roll each piece into a ball and place onto greased parchment.

Homemade Flour Tortillas | Chef Alli's Farm Fresh Kitchen

When your dough balls are finished, it’s important to cover them loosely with a towel and let them REST! This make rolling them out later MUCH easier!

Homemade Flour Tortillas

Using your favorite rolling pin, roll each ball of dough into a very thin tortilla, keeping in mind that when the tortilla hits the heat of the griddle or skillet to cook, it will shrink back a bit, becoming a little thicker.

Homemade Flour Tortillas | Chef Alli's Farm Fresh Kitchen

Cook the tortillas in a hot greased skillet, browning evenly on each side. They are delicious!!! Tortillas can be stored in the fridge for up to a week or in the freezer for up to 3 months. If freezing, place pieces of wax paper or parchment paper between each tortilla; that and use as desired.

Homemade Flour Tortillas

Homemade Flour Tortillas | Chef Alli's Farm Fresh Kitchen

Recipe from the National Festival of Breads 

1¼ cups whole wheat flour
1¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1-1¼ cups warm water
2 tablespoons vegetable oil or shortening

  1. In large bowl, combine whole wheat flour, all-purpose flour, salt and baking powder.2. Gradually add enough warm water and oil to make a soft dough. Stir until mixture is combined and sticks together. If dough is too sticky, add small sprinkles of flour. Knead dough lightly to form a smooth dough ball for about two minutes. If dough is dry, add small sprinkles of water.3. Divide dough into 8 equal pieces; shape each into a ball. Cover; let dough rest 15 to 20 minutes before rolling out or place in sealable bag and refrigerate overnight.4. Using a rolling pin, roll out each ball, starting in the center and rolling out, into an 8 to 10-inch circle.5. Heat griddle or skillet to 400°F. Bake each tortilla about 1½ to 2 minutes per side or until lightly browned. Tortilla will have brown speckled spots. Stack, cover and keep warm.

Now You’re Cookin’
Chef Alli

*Contains Affiliate links, but I only share products I love!!!

One thought on “Homemade Flour Tortillas

  1. I haven’t made these yet. My husband and I are driving back from Houston where I bought my absolute favorite tasting tortillas. They’re like the ones Mrs. Munoz made for us when I was q little girl. I have searched for years (about 40) for tortillas like hers. I found them in Houston and I need to discover the ingredients used. Can you help?

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