Homemade Flour Tortillas
Once upon a time, there was a restaurant located in Fountain Valley, Calif. Mañanas’ claim to fame—fresh, hot, homemade flour tortillas.
Mañanas had a machine—a big, long, crazy machine—set right out in the open in plain sight. It alone was worth the trip, if only to watch a tiny ball of dough start at one end, go through a series of squishers and rollers, fly onto to a sizzling hot pan; get flipped at just the right moment, then deftly fall into a waiting basket at the other end. This thing was amazing—and super fast!
As a basket filled, off it would go to a table of waiting, hungry, drooling patrons.
Every Friday night, we and our friends were among those loyal customers. We’d slather those hot tortillas with butter, roll them up and try to mind our manners while we scarfed down tortillas.
As quickly as one basket emptied, it would be whisked away and replaced with a full one.
I don’t have words to adequately describe how delicious, comforting, absolutely fabulous. The memories are poignant. We built deep, long-lasting friendships over fresh, hot, homemade tortillas. The restaurant failed, but the friendships remain to this day.
Here’s some good news. You can make tortillas at home. You don’t need a machine, although wouldn’t that be fun! If you’ve got flour, salt, oil and water, and a stovetop or grill, you’re there! You can do this, like now.
By way of background, tortillas are one in the world of flatbreads. Flatbread refers to any bread made with flour, water, and salt and then flattened or rolled. Most flatbreads are unleavened, meaning they do not contain an agent like baking soda or yeast to make them rise, like tortillas.
Other flatbreads, like Pita bread and Naan often include baking soda or yeast depending on the recipe. Flatbreads range from super thin to slightly puffy and even quick thick, but eaten without being sliced.
Homemade Tortillas
Equipment
- Large mixing bowl
- Greased cast-iron skillet or another heavy skillet
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup water
- 3 tablespoons olive oil (Note 1)
Instructions
- Combine flour and salt in the mixing bowl.
- Stir in water and oil until fully incorporated.
- Turn out the dough onto a floured surface (cutting board, counter or pastry cloth).
- Knead 10 to 12 times. If too sticky, add a little flour and work it in with your hands. Too stiff? Add water as needed to achieve a smooth dough
- Let rest in the bowl for 10 minutes
- Using a knife, cut the dough into 8 portions.
- On your lightly floured surface, roll each portion in a circle approximately 7-in.
- Cook the tortillas one at a time over medium heat until lightly browned, about 1 minute, on each side. Serve immediately, or keep warm.
Notes
- Other oils or fats will do here. In fact, traditionally, flour tortillas are made with lard. Alternatively, you can use shortening or coconut oil. If solid, you will want to cut in that lard, shortening, etc, instead of stirring it in.
- If the dough is too "elastic" and springy when you try to roll it out, let it rest a few more minutes until it calms down.
- The secret to tender tortillas, is to cook them quickly on a hot surface. But you don't want them to burn. So watch carefully, adjusting the temperature as needed.
- Rather have tortilla chips? Cut the rolled out dough into wedges and bake them in a 350 F. oven until crisp. Sprinkle with salt or other seasonings of choice.
Nutrition
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I found that purchasing a tortilla press (inexpensive) and the local mexican market was the best investment. You roll the dough in a ball and place it ball in between in sheets of wax paper. Perfect size!
Rosa’s is the restaurant in Texas with great tortillas. My friend Aurora tried to teach our Girl Scout troop. I lacked the rolling skills. She said to roll once, pick up and flip from hand to hand then repeat three times. Perfect six inch circles every one of hers.
The recipe looks easy and good. Two of my favorite things! I’ve never make flour tortillas but my mom used to make lefse, which is a Norwegian flatbread similar to a tortilla, made with mashed potatoes.
We slathered them in butter and gobbled them down! Still one of my favorites!
I’m so excited to try it. So simple and I can make my own chips!
I look forward to your email every morning. You are doing a terrific job
Excellent info in the crazy times we now experience. Cheers andmthnks, janet
Thanks for this. We are running out of flour in my area. Everyone is baking and cooking.
I’ve been making flour tortillas for ages–can’t remember the last time I bought any. Homemade just taste better. The recipe I use is an old one, but similar to this one, although it makes a dozen. However, the method is a tiny bit different. In mine, you combine 3 tablespoons of vegetable oil with a 1/2 cup of the flour, mix until combined well and then freeze for at least 30 minutes. Then you put the rest of the flour (in my recipe, it’s 2 1/4 cups) in a food processor, and combine with the oil mixture in pulses. Dissolve the salt in hot water, then drizzle in the saltwater while the food processor is running. You can add a little more water, roughly a tablespoon at a time, if needed. You let the machine run until the dough makes a ball. Should be lovely and soft, not too sticky (can add a little flour if your mixture is sticky). Divide into 12 balls and let rest for 30 minutes before trying to roll out. I often make a batch and freeze the individual balls for use later, since I hardly ever need a dozen at a time. I’ve even made these with half whole wheat flour, although my husband prefers white flour.
Thanks for that tip. Anytime I can use a machine, I love it
What do you do with the flour and oil mixture you put in the freezer for at least 30 minutes?
Take the time to make these
5 cups unsifted flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup bacon drippings
2 cups buttermilk
Prepare like the other recipe, but grease the griddle with a bit of bacon drippings and cook. Not heart healthy, but also not for everyday use like the plain ones.
I lived in CA, in the seventies, and remember seeing those machines. I also remember Mexican restaurants giving everyone sopapillas as a freebie in the end or the meal. Good times. Fond memories. In Louisiana, they would call that “lagniappe” (pronounced lan-yap) or “something extra.” According to Webster’s, it’s Louisiana-French. Always enjoy your column. xxooxx
Yum! I can’t wait to try these! I made some last week using a different recipe from another source, but these look simpler.
I love tortillas! homemade are the best. I’d love to have seen that machine, or to own one! it probably needs a bigger space than i could offer though. 😉