Since several of you have requested a recipe for homemade tortillas, I thought I’d share the one I’ve loved from the very first try. I’m still experimenting with using home ground wheat; so far hard white wheat has done well, but I’d like to try soft white wheat, and hard red wheat eventually.
Here ya go!
Makes about 12- 8″ tortillas
- 3 cups all purpose (or home ground) flour
- 3 Tbsp shortening or lard
- 1 tsp baking powder
- 3/4 tsp salt
- a pinch of sugar
- 1 cup lukewarm water
1. Mix the flour, shortening, baking powder, salt and sugar in a bowl, working the shortening in well.
2. Stir the water in a little at a time, until the dough becomes crumbly.
3. Using your hands, work the dough until it holds together in a ball.
4. On a floured surface, knead the dough until smooth.
5. Divide the dough into 12 equal parts.
6. Roll each piece into a ball, and allow to sit for 15 minutes.
7. While you are waiting, preheat an ungreased cast iron frying pan or griddle over medium heat.
8. Roll each ball of dough into flat 8″ circles.
9. Place the dough one at a time in the hot frying pan (or as many as you can fit on a griddle) and let cook until it starts to bubble up , it happens pretty quickly. Using a spatula, flip it over until it start to bubble up again on the other side. Pat it down a little with the spatula and allow it to rise up once more. It should be nice and toasty on both sides.
10. Keep the warm tortillas on a plate with a cover over them to keep them soft. I use a clear pot lid over the plate; keeps them fresh for several days.
My kids love to just eat these plain while they are still warm. For a sweet snack, I’ll rub warm tortillas with butter, drizzle them with a little honey down the center, and roll them up like a burrito. Very yummy!
UPDATE: A Reader Tip…
Our friend Lacey writes:
This is what worked the best for whole wheat tortillas. I had a great batch that came out today with experimenting. We purchase Montana Milling Inc. Hard White Wheat. Okay, I made 2 batches today. One I made with Crisco as per your recipe, and the second I made using Coconut Oil. By far, I recommend the Coconut Oil. So, the changes I would make are to use 3 Tbsp. of Coconut Oil instead of Crisco. It made the dough so moist and easy to work with. I hardly had to knead it to make it smooth. Also, when I went to roll it out, I was able to get it really thin. To change things up, I also added 1 teaspoon of Chili Powder. It did not make it hot, but just changed the flavor a bit. Both of my small kids ate it without saying a word. I am going to use Coconut Oil from now on and probably try using Olive Oil. I just bet it would work fine. See I mix the oil in with all the dry ingredient with my hands. Oh, if you use the Coconut Oil, you might have to throw in a little extra flour, by hand, until it isn’t sticky. It didn’t take much at all, but just added a little here and there until I could form in a ball without it sticking to my hands.
Sounds like something I need to try!! Thanks Lacey!