First off, a BIG thank you to all of you who were so kind to send me your favorite tortilla recipes (after my tortilla trauma earlier). I knew with the help of many of you I would be able to find a much improved recipe for homemade tortillas–and I did!! I am not sure where I got the recipe I had been using, but the amount of each ingredient was WAY off–no wonder they didn’t turn out right. I now feel like a some-what experienced tortilla maker and it SO fun! My sisters and I are having so much fun making these homemade tortillas. I can’t believe how quickly they come together and how great they taste! Tonight in fact I whipped up a double recipe of the tortillas and used them with our Chicken Winger Wraps. They were SO much better than store bought tortillas and only took minutes to put together!

Making homemade tortillas might at first seem intimidating, but they really come together so fast you will be surprised how simple they are to make. These are also a great item to know how to make in case of an emergency. They would be MUCH easier to make than homemade bread (assuming we didn’t have a working oven/stove in an emergency). These tortillas could be made up on a skillet over a camping stove and taste great! They would work great for wraps, sandwiches, dinner meals (burritos, tacos, enchiladas, etc.), or even a dessert (we put butter, sugar, and cinnamon on the tortillas and the kids gobbled them up)

(Kids glued to the counter waiting for another cinnamon tortilla roll)
I do have to admit that I didn’t try any of the recipes people had sent with lard in them. I have heard that lard makes them even that much better, I just don’t have that on hand. I just tried those recipes that were easy and made from items I already have in my food storage.

My sisters and I tried a total of 5 recipes and narrowed them down to four that we felt were comparable to each other and that were easy to make. Of these recipes there were two clear winning recipes that we LOVED!

Here is our first favorite recipe (thanks to Crystal from Everyday Food Storage). This recipe made the perfect smooth, pliable, soft, and thin tortilla. They rolled out VERY easily with a rolling pin (Yes..MUCH easier than my tortilla press!) and you could get them very thin.

Flour Tortillas
Ingredients
  1. 2 c. flour
  2. ½ t. salt
  3. 1 heaping ¼ t. baking powder
  4. ¼ c. oil
  5. 2/3 c. hot water
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Instructions
  1. Mix all ingredients in food processor. Mix until it forms a ball of dough. Cover with a damp cloth and allow to rest for 15 minutes. Uncover and form until balls of dough just larger than a golf ball. Cover with damp cloth and allow to rest for 15 minutes – 1 hour. Flatten and roll out. Cook on hot skillet flipping when bubbles form. (We simplified the process a little. We mixed the dough and put it in a bowl, covered with a cloth, and and let it rest for only 15 minutes. We then rolled them out and cooked them right away-they seemed to do just fine!)
  2. Our second favorite recipe was for a little thicker tortilla. These were AMAZING as burritos. They reminded us of Gorditas--a thick tortilla with all the regular taco fixings on the inside. These would also be fabulous with our Beef Gyros we make, Mediteranean Chicken Pitas, and many other recipes.
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Texas Flour Tortillas
Ingredients
  1. 2 c. of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
  2. 1 1/2 t. of baking powder
  3. 1 t. of salt
  4. 2 T. of vegetable oil (on the website they have 2 t. of oil--this was too dry and the lady who sent me the recipe had also found that it needed 2 T. not 2 t. You could even add another tsp. or more if the dough is too dry)
  5. 3/4 cups of warm milk
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Instructions
  1. Mix together the flour, baking powder, salt and oil.
  2. Slowly add the warm milk.
  3. Stir until a loose, sticky ball is formed.
  4. Knead for two minutes on a floured surface. Dough should be firm and soft.
  5. (We just put it in the processor again--it was much easier!)
  6. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
  7. 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.)
  8. 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. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
  9. In a dry iron skillet or griddle, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
  10. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
  11. 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.
  12. Makes eight tortillas.
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(We tried making whole wheat tortillas and they were just ‘okay’. Next time I will try 1/2 white flour and 1/2 wheat and see how that tastes. The all wheat were a little dry and had a stiff texture.)