If there is, in fact, a "wrong way" to live, then I've been doing it wrong for years.
Okay, that might be a little excessive, but the fact that I've been using store bought tortillas my whole life just feels so wrong now. If you've never had homemade flour tortillas, let me tell you, it's amazing what a difference it makes. They are leagues better than the store bought ones, and they're honestly pretty darn easy to make.
I originally made these Flour Tortillas for my Chili Rubbed Steak Tacos with Chimichurri, which I posted yesterday, but since then I've made another 3 batches. I'm just making up reasons to eat tortillas at this point. I've turned every leftover I have into a taco or wrap. Every. Leftover.
We're talking iCarly-style spaghetti tacos here. I don't know what's more ridiculous: the fact that I honestly made leftover spaghetti into a taco or the fact that I'm 24 years old and I know what iCarly is.
Or the fact that I spent the last 24 years under a homemade-tortilla-less rock. That's probably it.
Just look at the way they puff up when they're first cooked. I can't explain to you why it is so exciting to me when it starts to bubble and puff up, but it honestly makes my day.
These tortillas will make your day too, whether you use them for Cinco de Mayo, just another taco night, or for wraps! Try them once and you'll never go back to store back tortillas either!Print
Homemade Flour Tortillas
- Total Time: 55 minutes
- Yield: 16 1x
- 3 cups all purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- ⅓ cup canola oil
- 1 cup warm water
- In a large bowl, whisk together the flour, salt, and baking powder.
- Make a well in the center of the dry ingredients and pour in the warm water and oil.
- Stir together with a wooden spoon or your hands until the dough comes away from the sides of the bowl and forms a ball.
- Remove the dough from the bowl and knead on a lightly floured surface for 1-2 minutes. Reshape into a ball and divide into 16 equal portions.
- Shape each of those portions into a ball, and then cover with a kitchen towel. Let sit for 15 minutes.
- Heat a nonstick pan over medium-high heat.
- Flatten each of the dough pieces out using the palm of your hand on a lightly floured surface. Roll out using a lightly floured rolling pin. Create tortillas that are about 6 inches in diameter (they don't have to be perfect!)
- Cook one tortilla at a time, for about 1 minute on each side. The time will adjust depending on how hot your pan is, so your first tortillas will take longer than your last.
- Cover the cooked tortillas with a kitchen towel to keep warm until ready to serve!
- Prep Time: 25 mins
- Cook Time: 30 mins
I'm (too) close to 60 yrs. old and I know about iCarly - it wasn't a show I anxiously waited for each week, but I did watch it from time-to-time...a really cute program and I sometimes watched Sam and Cat because of Jennette McCurdy. (sure, young enough to be my granddaughter, but I loved her character)
I used to roughneck with a crew of Mexican guys and they brought out homemade tortillas every day and that's where I found out how much better they were than store-bought. I raved about their food so much that some of their wives started putting in extra just for me. MY wife started wondering why I was bringing home uneaten food in my lunch box, so I learned to feed what I didn't eat to the rig dog.
Mike, your comment cracked me up. Thanks for the laughs =)
Cracking up over here. Mike is funny!
I made these tonight, and I have to say, I think I've been eating tacos in the dark ages all this time! There is simply no way I could ever go back to store bought after having these. Thank you for sharing such a wonderful and easy to follow recipe!
On an unrelated note, I have a recipe request! My apologies for appending it to this comment, but I am not sure how else to submit this. I hail from the Midwest where Bloody Marys are nearly an art form. Garnishes include anything from miniature cheese burgers to shrimp to bacon to deviled eggs.. You name it, it's probably been a Bloody Mary garnish. Aside from the garnishes, the mix itself is perfection. Since moving to NJ, I have been so disappointed! Bloody Marys here seem to be simply tomato juice with enough horseradish to make you think you are downing a glass of cocktail sauce (blegh!). Challenge accepted?