Homemade Flour Tortillas

Easy to make, yum. I bribed hubby to watch the timer while I cooked them. One less thing to do.

http://www.om-nom-nomnivore.com/features/118-hot-and-fresh-flour-tortillas

We've made corn tortillas a fair bit, but we hadn't tried flour because the recipes all seemed complicated. Then we watched the fish taco episode of Alton Brown's show Good Eats. We tried them last week and they were incredible! We got tilapia on sale and the fish was honestly awe-inspiring. The tortillas were simple and tasty, I'll never buy the ones at the store that are full of things I can't define again!

Alton's Fish Taco Recipe

I make the corn ones too, I use the recipe on the side of the maseca package. Yum!

Thanks Megan and miinva! I bookmarked both of these sites. These tortillas do seem easy! Who knew

Jane

Well, I know what I'll be doing tomorrow...

They really are easy. I made enchiladas with them last night, and oh boy were they good! Just one apiece was more than enough for both of us. I had a couple more tortillas today too.

It's funny... I absolutely love this recipe. It's fast, cheap, and easy.... and then I forget about it for a while...then re-discover it. A non-stick skillet is a big help. You really don't need any oil but I used a tiny bit of olive oil (maybe 1/4 teaspoon per each) just to help it along.

We use our electric griddle

What temp did you set your electric griddle, the writer of the recipe was kind of non specific, I thought.

I think we set it to 350, since it called for medium heat.

I don't have an electric skillet. I used medium-low to medium, and turned it down a bit for the last few. Yum yum!

Well tried to make these guys today and as usual killed them beautifully. Hey but I'm the expert at burning water so what can I say. The fajita fillings I mad were good but are the shells suppose to be stiff? I had to nuke them for a few seconds to get them wrappable. Well, like my DH says, just keep trying. Betty Crocker I am not..

My DH said they were edible but I think he's just being his usual sweet self. And can someone remind me that plastic utensils and very hot cast iron do not mix...

I think there are two tricks that we figured out by trial and error, which I apologize for not thinking to mention They need to be rolled out pretty thin, and you can't overcook them. We had a few we had to microwave to bend too, but they were still yummy I'm going to add some herbs to the next mix.

Hubby and I just finished making our first batch. The last ones came out better than first because I realized I needed to roll out thinner. Good to know that cooking a bit longer will not hurt. i think my first ones (thicker) might need a microwave zap.
We are going to have them tonight with tilapia. I'm making this pan-fried fish recipe from Weight Watchers:

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=110321

I'll cut my fish fillets to be small before cooking to fit my little tortillas (also get more crunchy coating this way ).

They were easy, but I can see there are probably a few little tricks to make them even easier to make.
Can't wait to put these together!

Jane

Miinva - yep I think your right on the too thick. I'll have to work at it next time. The overall taste wasn't bad at all. I think I'll try the herbs next time too, give them a bit of a bite . Overall, I really do like this recipe and am glad you posted it.

These were a huge success! (Huge for just 2 people )

To the fish coating I added cayenne pepper.

The tortillas were outstanding!

Thanks Megan and miinva for getting this started! Homemade tortillas are now in the rotation. I just didn't know they could be so easy!


Jane

Hey guys,

Jane, glad they worked out so well for you!

Yes, you need to roll them out thinly. The dough ball should be cut into 12 pieces (I cut it in half with a bench blade, half again quarter-wise, and then into 3 pieces as evenly as I could.) Then you roll it out to about 6" diameter. Mine were no where near circles (and maybe not a full 6") but get it as thin as you can. Next time I make some I will take pictures--mine are all gone! They were tender even after a few of them got an overnight in a zip bag the fridge. (I put a paper towel inside the zip bag with them, to soak up any moisture.)

A couple months ago I decided to perfect whole wheat tortillas. It took a while to get it right, but now I can't bring myself to buy them at the store! Homemade tortillas are the best!

miinva wrote:We've made corn tortillas a fair bit, but we hadn't tried flour because the recipes all seemed complicated. Then we watched the fish taco episode of Alton Brown's show Good Eats.

Alton's Fish Taco Recipe

I still have not made the tortillas but we had the fish tacos with bought ones and it was was delicious

duhh wrote:A couple months ago I decided to perfect whole wheat tortillas. It took a while to get it right, but now I can't bring myself to buy them at the store! Homemade tortillas are the best!

Share please!

Sorry I meant to post it, but then forgot! I must be getting old!

Here is what I have been using for my whole wheat tortillas:

3 cups freshly ground whole wheat(I like white wheat)
1/2 tsp baking powder
1 1/2 cup warm water
1tsp salt
3 tbsp lard you can use other oild, but lard is the best for taste and flexability.

Combine all and mix for about 8 minutes. Must mix for at least 8 minutes to develope gluten. That way it doesn't tear and you can roll it out. I used a bosch mixer and it is amazing!

I then roll them out as thin as possible. Dust regular flour on surface so they don't stick as you roll them out.

Heat flat skillet on high and quickly cook flipping over once. You know they are cooked when the tortilla begings to rise. (the air bubbles fill up and brown slightly giving tortillas spots. You want your skillet extremely hot for this!

Makes about 8-10 burritos sized tortillas.