I don’t know why it took me so long to start making my own homemade tortillas, but once I started making them I never looked back.
I love time spent in the kitchen. What I love even more is making stuff that I know everyone enjoys. What do I love even more than that? When that stuff that everyone enjoys also happens to be stuff that’s easy to make.
Fabulous farmish people, these homemade tortillas use minimal ingredients and are so easy to make. And I really love these for summer because it’s a great way to have something breadish without heating up the house. (Breadish—is that a word? I’ve decided it’s a word.)
Ingredients for Homemade Tortillas (makes 8)
2 cups flour (I use 1 cup white flour, 1 cup wheat flour)
1 tsp salt
3 Tbsp olive oil
2/3 to 3/4 cup warm water
additional olive oil for frying
How to Make Homemade Tortillas
In a large bowl, combine the flours, the salt, and the oil. Stir with a folk until the oil is nicely combined throughout.
Add the warm water, a bit at a time. Generally, 2/3 cup is enough but depending on the weather, I might have to add a bit more. The dough will pull away from the sides of the bowl and work itself into a ball.
Toss a bit of flour on the counter and knead the dough for a couple minutes—just until it all comes together and isn’t sticky. You don’t want to overwork this dough or you will have tough homemade tortillas.
Now it’s time for that lil’ ball of dough to rest for 20 minutes. Do not skip this part. If you skip this part, it is much harder to roll those homemade tortillas out nice and flat because they will want to scrunch back up into a ball. Let the dough rest. Go check Facebook or something.
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(At this point, I actually start a second batch of tortilla dough. It takes no time at all, and then I can have 16 tortillas to fry up instead of just 8. I’ve tried to double the actual dough recipe and make it all at once but homemade tortillas made that way have always turned out tough for me. You may not have this issue. Your doubled dough ball might be magical in ways that mine isn’t. So until I figure out the secret, I make two separate single batches and then fry them all at once.)
After the dough is done with its little nap on the counter, you can separate the dough ball into 8 smaller balls (or, if you’re like me, the two big dough balls into 16 smaller balls).
Now it’s time to roll out a tortilla. Put some flour on the counter and some flour on your rolling pin. Roll it, baby. Good and thin. A little bit here, a little bit there. Back and forth straight in front of you, and then back and forth at a different angle. Repeat until you have something resembling a circley type shape. (Remember to keep it smaller than the griddle you will be frying it on!)
Turn your griddle on to medium heat, and spray it with some olive oil. I like to use my Misto olive oil sprayer – homemade tortilla making got a lot easier after I got this baby. A lil’ mist on the griddle before each one is fried and you’re ready to rock!
When the griddle is good and hot, put a tortilla on it. Make sure it’s hot, because if it’s not hot, the tortilla takes awhile to fry—which makes it get tough and/or crispy. (If we’re being honest, my first tortilla always turns out tough and crispy…still learning…) When the homemade tortilla starts bubbling like this…
…you know it’s time to flip it. (It usually takes 30-60 seconds to start bubbling.) Flip the tortilla (you can mash the bubbly parts down if you’d like) and let it fry another minute on the other side. Next, remove it from the griddle to a cooling rack.
And there you have it! Fry all the rest of the tortillas, and then let them cool as you stand back to admire your work.
I usually stick these all (stacked on top of each other, laid flat) in a large plastic storage bag and store it in the fridge. They’ve only ever made it a week at our house until they were inhaled, so I’m not sure how LONG they can be stored in the fridge before they aren’t good anymore.
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There is also rumor that you can freeze these homemade tortillas, but I do not have personal experience with the details of that. I would have to pull an all night fry fest in order to sneak any of these into the freezer. If I ever make that happen, I’ll update the details here.
What to Put on Your Homemade Tortilla
Once you’ve got those amazing homemade tortillas all fried and ready to go, what do you do with them?
My boys would choose to use these for taco wraps every. single. time. My husband enjoys using them for Chicken Bacon Ranch wraps. But I’ve got two current favorites that I think are better than either of these.
CUCUMBER DILL YOGURT WRAP
Cucumber slices over a favorite sauce of mine: 1/2 cup plain greek yogurt, 1/2 tsp garlic powder, 1/2 tsp dillweed, and a pinch of salt. (You only need a spoonful of the sauce per tortilla. Store the rest in the fridge.)
It was Elvis who supposedly liked peanut butter and banana sandwiches, right? Well, this wrap is bananas over natural peanut butter or almond butter. You guys, this is like a desert to me!
A few of my friends suggested ideas of their own:
Carissa from Feather and Scale Farm says: “We put stew beef in the crock pot with soy sauce, ginger, garlic, Hoisin, and brown sugar, then shred it when it’s done. We include fillers like rice, Kimchi and pickled vegetables. HUGE hit!”
Madeline of Stone Axe Herbals suggests: “I make enchiladas with homemade tortillas at least once a week, if not twice because they are inexpensive, quick, easy to make, and my family can’t get enough of them. I simply fill them with refried beans and raw chopped onion and pour sauce (veggie oil mixed with excessive amounts of chili powder) over it all. Then I bake it in the oven on 425 for 20 minutes so the tortillas get a little crispy.”
Sharon of Simply Canning: “I stuff mine with half an avocado, as much swiss chard as I can fit and a small handful of walnuts. Simple and my favorite lunch lately. Oh! And a few craisins makes it divine.”
The internet is buzzin’ with ways to use homemade tortillas. Check out these posts for more ideas!
Now get to eatin’ folks! Enjoy!