I was asked if I ever made my own flour tortillas. I make my own tortillas – both flour and corn! These photos are actually from the 4th of July. I was experimenting with getting some “action” shots with the camera on a tripod and the timer…and was going to do a post on the whole tortilla making but then forgot or ???

Both corn and flour tortillas are very easy to make. The cooking method is the same for both. The recipe for corn tortillas is a standard ratio of Masa harina and water: slightly more than 1/2 the amount of Masa in water, form a ball, flatten in a press and cook in a hot, dry, cast iron comal or skillet.

Late last Spring I started experimenting with making flour tortillas. The recipes for flour tortillas vary widely. I tried several before settling on the following adaptation of Homesick Texan’s Flour Tortillas. This recipe has no lard, just a bit of oil and makes a wonderfully flavored soft flour tortilla.

Flour Tortillas
1 cup of all-purpose flour
1 cup of King Arthur white whole wheat flour (you can use all all-purpose flour as well)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of olive or canola oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until dough sticks together enough to knead.

Knead for two minutes on a floured surface. Dough should be firm and soft.

Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break into 8 pieces, roll them into balls in your hands, place on a plate (NOT touching!) and then cover with a damp cloth or plastic wrap for 10 minutes.

After the dough has rested, one at a time place a dough ball on a floured surface, pat it out into a circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. I just roll the dough as thin as I can and I don’t worry about it being a circle. Like pie crust, do not overwork the dough.

You can roll all of the pieces and then cook them, but I prefer to cook them as soon as I roll them. I roll the next while the prior one is cooking. The cooking process is very fast. On the hot skillet, it takes only 30 seconds per side so you have to work quickly with the rolling. Whichever way you choose, keep either the balls or the rolled out tortillas covered while you work so that they don’t dry out.

I spread them slightly in the skillet and then quickly roll my next tortilla watching the one cooking very carefully. As soon as it puffs up, flip it and cook the other side. It may puff as well. You can leave the air pockets or press them out.

Keep them warm and covered as you work. If you don’t use all of them immediately, they keep in the refrigerator for several days. I wrap them in a towell and then in a ziploc bag for the frig.

I warn you, though…once you make your own, you will not be happy with store bought!

**EDIT 3/6 For myself, I often make 1/2 the recipe and divide the dough into 6 pieces, making smaller tortillas.