Wednesday, March 21, 2012

Homemade Flour Tortillas

It seems I had tried making flour tortillas before, I must have blocked it from my memory but I'm sure I've tried.  Most likely they were nothing to write home about.  Then I saw this recipe at Homesick Texan and new I should give them a try.

They were easy and beautiful, and went perfectly with our roast pork. 

 They held together great without being too tough.  What more could you ask for?  Oh the it is.

Flour Tortillas from the Homesick Texan
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
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 off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas 


  1. I've never tried making my own tortillas... they look perfect.

  2. These look simple and good. Adding to pinterest!

    Thanks for visiting me at A SEason for All Things. I'm your newest follower and look forward to more great recipes and posts.

  3. I've never made home made tortillas, but yours look delicious, an so good with the pork.
    Thank you for stopping by my blog, and your sweet comments.

  4. I've always wanted to make my own tortillas, but have been scared by it. This process sounds pretty easy though!

  5. I have yet to make my own have inspired me.