homemade tortillas.

Welcome to my new obsession.

Homemade tortillas!

I know, you’re probably thinking, like, what?

Why would you spend so much time making something from scratch when it can easily be purchased at the grocery store?

You see, I didn’t have any flour tortillas on hand for taco night, and though I had an abundance of corn tortillas, Mr. Peaches turned up his nose to them (whatever).

And if you are going to spend time making your taco fillings crazy delicious, don’t they deserve to be enveloped in a warm, freshly cooked layer of crispy goodness?

See what I mean?

So, here’s what you do, for easy homemade tortillas that’ll cost ya just a few cents.

Homemade Tortillas
Adapted from Taste of Home
Makes 8-9 tortillas (depending on size)
Time: about 40 minutes

Printer-friendly version

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ tsp. baking powder
  • ¾ cup boiling water
  • 3 tablespoons olive oil

Preheat oven to 180⁰F.

In the bowl of an electric or hand mixer fitted with a dough hook, combine flour, salt, and baking powder. Stir in boiling water and oil. Turn onto a floured surface; knead for one minute, adding a little flour or water if needed to achieve a smooth dough. Place in a bowl greased with a little olive oil and cover with a towel. Let rest for 10 minutes.

Divide dough into eight or nine equal portions. On a lightly floured surface, roll each portion into an 8-in. circle with a floured rolling pin, starting from the center and then rolling outwards. If you have trouble making an even circle, cut the edges with kitchen scissors or a knife. (It’s ok if they’re not perfect.)

In a large nonstick skillet coated with cooking spray, cook tortillas over high heat for 1½ to 2 minutes on each side or until lightly browned and spotted. Keep warm in a casserole/baking dish covered with foil or a lid in an 180⁰F oven until ready to serve. Serve with taco/fajita fillings!

Place leftovers in a gallon-size Ziploc bag in the freezer. Thaw in microwave.

hasta luego,
peaches & cake

3 responses to “homemade tortillas.

  1. I am so sure this would be worth the effort. I love tortillas!

  2. elaine azuma

    The deal is that corn tortillas are no-salt or low-salt, and flour tortillas are much higher in sodium content. Even these homemade flour tortillas are about 150mg salt each. While these have less sodium than commercial flour tortillas, the corn tortillas are a much healthier choice.


Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address below to follow this blog and receive instant notifications of new posts by email.


%d bloggers like this: