Flour tortillas have been on my mind a lot lately. I’ve been in this breakfast burrito kick, making them every morning before I head into work. Which got me thinking: “How hard could it be to make my own flour tortillas?”. I mean, not only would it be fun to learn how to make them – I love making things with my hands – but I’m using them so frequently that it would probably be beneficial to my wallet as well. ($$ Bills!)
So, I sat down, did some digging and found some easy recipes to make homemade flour tortillas. I adjusted the measurements and seasoning to my liking and came up with my own version of simple, homemade flour tortillas. I’ve been making them for the past 3 weeks straight, and they get devoured like hot-cakes!
They take roughly an hour to make, and you can keep them in a gallon-sized zip lock bag so that they’ll last you between 3-5 days. (That’s if nobody eats them first.) They are perfect for those mornings when you want to quickly whip up an egg sandwich, but may have run out of bread. (…Guilty…) Or if you want to make an impromptu Mexican dinner.
I have a KitchenAid stand mixer, which I am obsessed with, and that’s what I utilize to make these flour tortillas. I start with my dry ingredients in the bowl of the stand mixer. Using a hand whisk, I whisk the ingredients together gently, to combine them. (We want the flour, salt, baking powder and seasoning to be evenly distributed.)
Once that is done, I add the liquids and using the dough hook attachment on low- speed, I let the mixer do it’s thang for about 5-10 minutes, until there is a ball of dough that is not sticky.
From there, I turn out the dough to a lightly floured counter and knead for a minute or so longer. Then, using a digital scale, I weigh the dough, and divide by the amount of tortillas I want to make. (This recipe makes 16. )
After I weigh out each piece, I roll them into little balls and then lightly press them down with the palm of my had and cover with a piece of plastic wrap. (This makes it easier to keep a circular shape when rolling out the tortillas.)
Allow to rest for 15 minutes.
After the 15 minutes of resting is over, you’ve grabbed your glass of wine (if you’re making these the night before), and found your elusive rolling pin, roll out the tortillas on a lightly floured surface. Take care to have a little bowl with 1/4 cup additional flour to re-flour your surface and rolling pin.
For workflow, I personally like to get the first tortilla rolled out, then put my 10″ non-stick saute pan on the stove, on medium heat, before rolling out the second one. That way, while I’m rolling out the second tortilla, the pan can heat and I can start an easy work-flow of having one tortilla ready, while cooking another. 🙂
Cook on one side of the tortilla for about 1 minute, or until bubbles start to appear. Then, using a spatula, flip over the tortilla and cook on the other side for about 30-60 seconds. Once the tortilla has finished cooking, remove from the pan with a spatula and place inside the zip lock bag.
Repeat the steps from rolling through cooking, until you have finished all 16 flour tortillas.
Without further ado, I hope you enjoy these homemade flour tortillas! Please feel free to share your pictures of your own flour tortillas on Instagram and tag me @starknakedcooking! I’d love to see how it comes out!
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful weekend. Until next week when our food adventures continue!
- 3 + 1/4 Cups All-Purpose Flour
- 3 tsp. Salt
- 1 tsp. Baking Powder
- 1/3 Cup Veggie Oil
- 1 Cup Warm Water (About 100F)
- 2 tsp. 21 Seasoning Salute From Trader Joe's
- *If you don't have this, you can do a combination of salt, pepper, dried minced onion, garlic powder, dried basil, dried rosemary and dried thyme.
- Combine the flour, salt, baking powder and seasoning in a bowl of a standing mixer. Using a hand held whisk, whisk together the ingredients for 1 minute, to thoroughly combine.
- Add the oil and water into the bowl and combine using the dough hook for 5 minutes, or until a smooth ball forms.*
- Divide into 16 equal pieces. (I like to use a scale for this. I'll weigh the entirety of the dough, divide by 16, then cut into equal weighted pieces.)
- Next, roll each piece into a ball and then lightly press on the ball to flatten it out a bit.
- Cover with a clean kitchen towel, or saran wrap, and let rest for 15 minutes.
- Once the dough has taken it's little catnap, using a lightly floured rolling pin and a lightly floured surface, roll out each ball into a thin tortilla.
- Using a 10' saute pan on medium-high heat, cook the tortillas, one at a time. Make sure that the pan heats up fairly hot before you place the tortilla in it.
- Since you will be cooking these tortillas "dry", as you will not be using oil in the pan, make sure to stay near the stove.
- Cook on one side for about 30-60 seconds, until you start seeing bubbles forming in the dough. Then flip, using a spatula, and cook for 30 seconds on the opposite side.
- While this first tortilla is cooking, roll out your next tortilla.
- Once the first tortilla is finished, remove the tortilla from the pan with the spatula and place into a gallon sized zip lock bag. This will keep the tortilla moist and warm.
- Then add your second tortilla into the pan and repeat steps 6-11.
- Can store in a zip lock bag for up to 3-5 days.
- Just a Little Tip: *Can knead by hand if you don't have a standing mixer. If so, combine ingredients in a bowl, then mix together by hand until a rough ball forms. Turn out the ball onto a lightly floured surface and knead by hand for about 10 minutes, or until a smooth ball forms.