There’s somewhat of a running joke in our family. My husband used to be the pickiest eater I knew.
In fact, it would be easier to list what he would eat (his mom’s fried chicken, steak and authentic East coast pizza being his three main food groups) than what he wouldn’t.
His eating habits are now COMPLETELY different.
- The man who didn’t like fish now requests homemade Caesar dressing for family dinners (and yes, he knows it contains anchovies).
- Mr. Crumbs once nearly lost his dinner when he realized his favorite risotto (which he had already eaten a second helping of) contained mushrooms now asks me to sauté some to put on top our pies on pizza night.
- The man who used to despise tomatoes not only requests tomato basil soup almost every soup night, but also puts a thick slice of tomato on his grilled vegetable sandwiches. In fact, the last time I made couscous, he asked me to cut the tomatoes bigger and add more!
It’s no wonder that the family looks to him for approval of new dishes and kitchen experiments. If it passes his taste test, you know it’s a winner, and he can’t stop eating these tortillas!
- Free from hydrogenated oil, one of the foods on my no-no list
- Made from simple ingredients
- Authentically delicious
- Easy to make in large batches
This recipe uses only 3 ingredients, plus a little warm water:
- Flour (all purpose flour, wheat flour, or Einkorn all work)
- Coconut oil (in place of traditional vegetable oil, which contains hydrogenated fats)
Not only are these tortillas quick and easy but, at a cost of about $1.25 a batch, they are budget friendly as well!
The few minutes you spend rolling homemade flour tortillas are absolutely worth the effort. Here are a couple tips to maximize your time in the kitchen and make this recipe as easy as possible:
- I use this kitchen scale to measure out 1 oz portions. Then press between two plates. (This tortilla press is on my wish list.)
- I always make a triple batch when I make these, because it’s less work and clean up in the long run. Plus I can stick the extras in the freezer and have them ready for a super fast dinner whenever I need them.
How to Make Homemade Tortillas
Step 1. Mix the flour and salt together in a large bowl.
Step 2. Cut in the fat until the mixture resembles coarse breadcrumbs.
Step 3. Add the water (you don’t need hot water, but it should be warm to the touch) and knead the dough against the sides of the bowl a few times until it is smooth.
Step 4. Divide the dough into 20 equal pieces, rolling each into a ball (I weigh the dough into 1 oz portions to ensure they’re all even, but weighing is not necessary).
Step 5. Allow the dough to rest for at least 10 minutes, or up to 2 hours.
Step 6. Preheat the griddle, cast iron skillet, or oven to 400F.
Step 7. Working with one ball at a time, dust your work surface and knead and roll your ball into an approximate 6 inch circle. Rotate and flip the dough and add additional flour as necessary to prevent sticking.
Step 8. When the griddle/skillet is hot, lay a tortilla across and cook for 30 seconds. Flip and cook the tortilla for another 15 to 30 seconds. Repeat with the remaining balls of dough. Stack the cooked tortillas and wrap in a clean kitchen towel. Serve warm.
Are homemade tortillas better?
Nothing beats freshly made homemade tortillas! This recipe not only tastes better, but is healthier as well, because it utilizes coconut oil instead of vegetable oil, which contains hydrogenated oils. Coconut oil works best for this recipe, as it holds up better than olive oil under high heat.
How do you make soft tortillas?
The coconut oil gives tortillas their soft texture, and are best served warm for the most delectable texture.
Is it cheaper to make your own flour tortillas?
Absolutely! These are made using simple pantry staples and don’t require anything fancy…no stand mixers or dough hook needed for these simple tortillas! By making your own, you will save roughly $1.50 off store prices per batch!
Pair your tortillas with these other healthy Mexican dishes
- Slow Cooker Carnitas
- Slow Cooker Refried Beans
- Southwestern Corn
- Slow Cooker Salsa Chicken
- Ground Beef Taco Meat
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Homemade Flour Tortillas
- Prep Time: 2 hours, 15 minutes
- Cook Time: 1 minute
- Total Time: 2 hours 16 minutes
- Yield: 20 1x
- Category: Sides
- Method: Skillet
- Cuisine: Mexican
- 3 cups flour (any variety; I use Einkorn)
- 1 tsp salt
- 1 cup slightly warm filtered water
- 5 tablespoons of coconut oil, butter or lard (we prefer coconut oil)
- Mix the flour and salt together in a large mixing bowl.
- Cut in the fat until the mixture resembles coarse breadcrumbs.
- Add the water and knead the dough against the sides of the bowl a few times until it is smooth.
- Divide the dough into 20 equal pieces, rolling each into a ball. (I weigh the dough into 1 oz portions to ensure they’re all even, but weighing is not necessary.)
- Allow the dough to rest for at least 10 minutes, or up to 2 hours.
- Preheat a griddle, cast iron skillet or oven to 400F.
- Working with one ball at a time, dust your working surface and roll the ball into an approximate 6″ circle. Rotate and flip the dough and add additional flour as necessary to prevent sticking.
- When the griddle/skillet is hot, lay a tortilla across and cook for 30 seconds. Flip the tortilla over and cook for another 15 to 30 seconds. Repeat with the remaining balls of dough. Stack the cooked tortillas and wrap in a clean kitchen towel. Serve warm.
*If dough for homemade flour tortillas is too crumbly, add a little extra water (1 tsp at a time) until dough is playable and doesn’t tear!
- Calories: 98
Keywords: homemade tortillas