Thursday, January 29, 2009

Homemade Tortillas

Rolled out tortillas right before being cooked.

Delicious tortillas ready to eat!

For dinner tonight, we had taco salad on our tortillas. I ended up eating mine as soft tacos and my husband's...

taco salad tortillas ended up looking much tastier and better than mine because he cooking his in a little oil on the skillet.
The tortillas can be freezed but in our home we go through tortillas faster than blinking your eye. These tortillas are a must try!

Chewy Flour Tortillas

2 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons canola oil
3/4 cup milk

Stir together the flour and baking powder in a large mixing bowl. In a separate bowl, add the salt and canola oil to the milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

(I have made these tortillas with this step and without this step and I haven't notices much difference in the final product.) Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4-inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it on a serving dish or basket (lined with a napkin) and cover with aluminum foil or place in a warming oven. Repeat for the remaining tortillas.

Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

I found the original recipe on but I modified a few things within it.