This is my go to tortilla recipe. Store bought never taste as good as these easy, thick homemade flour tortillas.
I’m visiting my mom in Nevada and wanted to make something yummy for her and her husband. She got called in to deal with an emergency at work, so I was left to find my way to the store and around her kitchen. Fortunately, she lives in a really small town and I make myself at home easily so it wasn’t bad at all. But I did have trouble locating a few things in the kitchen, but this recipe is seriously so resilient, none of that mattered!
You want to use a mixer or knead your dough together. I couldn’t find my mom’s dough attachment so I go it to this point and then hand kneaded it until it was soft.
Let the dough rest a bit and then break it into 8 somewhat equal parts. You could do more from this but then the tortillas aren’t thick and more like Café Rio tortillas if you have ever had those before. It’s worth the indulgence once in a while, trust me!
You might want to cover the dough with a damp cloth to keep the dough from drying out while you cook each tortilla but it goes pretty quick, I don’t find that necessary. Normally you would roll these bad boys out with a rolling pin or use a tortilla press but I could find neither in my mom’s house. Since she was dealing with an emergency at work, I didn’t want to bug her to find a rolling pin, so I just grabbed a can of beans and used that to flatten it out. These in no way look perfect but they still were fantastically delicious. Roll them out and then cook them until a little golden. Repeat until all are cooked.
These will keep in the fridge for a few days or you can freeze them and pull them out as needed. I usually make them to go with a recipe like my beef enchiladas or root beer pulled pork. Since I didn’t use a rolling pin, there are some little lines from the can that I used. It doesn’t change the taste one bit though so don’t let anything hold you back from making these, like TODAY! So yummy!
These are so tasty. They are kind of like naan bread but not as dense. They hold up really well with lots of juices and heavy meat.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup vegetable oil
- 1 cup warm water
- Mix flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until mixed well.. Add oil and water will the mixer is going. Continue mixing until a smooth ball of dough is formed. Scrape the sides of the bowl as needed. Or knead dough by hand until smooth dough is formed.
- Let the dough rest for about 15 minutes. Then divide the dough in half and in half again until you have 8 somewhat equal balls of dough. If your dough is sticky, use a little more flour.
- Heat a medium size pan on med heat and spray with cooking spray or rub butter. Meanwhile, roll out your first ball of dough. Cover the remaining balls of dough with a kitchen towel or slightly damp cloth to keep the dough from drying out.
- Cook the dough for about 2 minutes on each side until golden. Meanwhile, roll out your next ball of dough to get it ready to cook when the first is finished. Transfer cooked tortillas to a plate or tortilla warmer.
- Continue this process until all of the tortillas are cooked.
- Serve warm or let them cool down to use in the future. Can be warmed in the microwave (15 second intervals until warm).
- .Store the tortillas in a ziplock bag in the fridge for a couple of days or freeze for up to 3 months. If freezing, place a piece of parchment paper between each tortilla in a freezer safe ziplock bag.
Samantha Slaughter says
How much oil do you use? There’s only a ? listed, I’m wondering if this is just because you eyeball it?
It’s 1/3 cup. I didn’t realize it did that in the recipe card program I use so thank you for letting me know! Thanks.