Homemade Tortillas

By Addie

I usually have to double this recipe because we go through them quickly. Tender, chewy and simple, you'll never use store-bought tortillas again. —Kristin Van Dyken, West Richland, Washington


MY NOTES: 3/4 cup water is the CORRECT AMOUNT! There was an error in the magazine version. Also, many reviewers said to use BOILING water!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup water
• 3 tablespoons olive oil

Preparation

Step 1

I usually have to double this recipe because we go through them quickly. Tender, chewy and simple, you'll never use store-bought tortillas again. —Kristin Van Dyken, West Richland, Washington
In a large bowl, combine flour and salt. Stir in water and oil.

Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.
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REVIEWS:

After making these I cannot bring myself to use store bought tortillas anymore!

Easy and very very tasty even better than store bought. I was able to use what i had on hand and saved money. Fun to make also.

I had never made these before and made them out of necessity one night for dinner. Now I crave them. They are so warm and fresh. So much better than store bought!

I used the magazine ingredient (1 cup of water as opposed to this modified online version) and, yes I had to add more flour. Not that much more though...anyway, they turned out fantastic! I used one cup white flour and 1 cup wheat. To the other reviewers who complained of non-pliable tortillas, you may have overcooked them. Set the timer for each side. These are so tasty!

I wonder if this recipe could be adapted to make something that resembles Doritos?

I have made this recipe many many times and never had any problems with it. However, I also make it gluten free by using all-purpose gF baking mix and tapioca flour and rice flour. Excellent- better than any gf tortilla you can buy!

These turned out great for me. I like to fill and roll them up as burritos, then toast them in a skillet.

It is definitely a mess to make if you follow the magazine directions (as it's mis-printed I do believe). Had to had a ton of flour and you cannot use a tortilla press to roll them out. I will keep at it until it turns out right. They do taste delicious.

I made the magazine recipe first, realized there must be a mistake and looked it up on-line. I'm so glad I did! These tortillas are a cinch to make and taste great!

The recipe in the magazine calls for 1 cup of water - not the 3/4 cup shown online. I used the magazine recipe and agree that it was a "gloppy mess". I added a ton more flour and finally got it to work out, but not until after much frustration and mess.

I made these tonight, it was my first time trying them from scratch. We were pleased with the texture, nice and soft. I will certainly make these again. While they didn't take hours, it still did take a little bit more time than from the store, obviously. Next time I'll roll them a little thinner, as well.

I found this in the magazine and made it several times and loved it. I found it very easy to make. I wanted to make them again and my recipe had been thrown out and so I made some from another recipe and was disappointed. When I found this one again I was so happy, I will never make another recipe again. These are so soft and taste great. I had no problems with the recipe in the magazine and so happy I have found it again.

I had a really hard time making home made tortillas--they either tuned out like frisbees or like pie crust. It was embrassing, being married to a Mexican and all, till I finally WATCHED my true-blue, 1000% born and raised Mexican mother-in-law with 60 years of experience make them. This recipe is good, except you need to add about 1/2 teaspoon baking powder, and the FIRST SECRET is that the water must be boiling when you add it to the flour. Stir it with a wooden spoon till the flour/water are incorporated. It's not too hot to handle. The SECOND SECRET is to roll them out with a rolling pin till they are paper-thin, or close to it, very thin, then toast them on a very hot griddle (comal, in Spanish), till they are golden brown on each side. My sister-in-law thinks it's fun to smack down the bubbles with a spatula when they rise as they cook. They are worth the extra time. I always have to "test" the first one by slathering on some butter and rolling it up while it's still piping hot :)

So easy, ad wonderful when they are made with whole wheat instead of white flour!

These are AWESOME! I'm making them for the 3rd time in a month. They take 30-40 minutes, and make your meal SO much better. I will never buy store-bought tortillas again - that's how easy and yummy they are!

The tortillas came out great and were delicious! They were really quick and easy to make. I added some ground flax seed to the batch and it was better tasting than store bought tortillas. I will definitely be making these again.

The recipe was absolutely horrible before the typo was corrected. But now, they are the best tortillas I've ever made, and I have tried quite a few recipes. They were very easy to roll out; my 8 yo happily did most of them! The end result was very supple and made good burritos.

WOW, awesome and super easy to make. I made one batch followed very quickly by another batch and yet another as my family kept eating them as fast as I could could them. Thanks!

I made the magazine recipe version, and I ended up adding a lot of flour so I could knead and roll them because they were so sticky. Then I found them really difficult to roll out because they kept bouncing back to their original patty shape. I had to get my daughter to hold one side in place so I could stretch it out as I rolled. Then I stacked them on a plate, but when I went to cook them, they had all stuck together. I had to throw them all out. What a waste of time!

I used a mix of whole wheat and white flour and used an iron skillet instead of nonstick. They were yummy!

After making these I cannot bring myself to use store bought tortillas anymore!

Easy and very very tasty even better than store bought. I was able to use what I had on hand and saved money. Fun to make also.

I had never made these before and made them out of necessity one night for dinner. Now I crave them. They are so warm and fresh. So much better than store bought!

I used the magazine ingredient (1 cup of water as opposed to this modified online version) and, yes I had to add more flour. Not that much more though...anyway, they turned out fantastic! I used one cup white flour and 1 cup wheat. To the other reviewers who complained of non-pliable tortillas, you may have overcooked them. Set the timer for each side. These are so tasty!

I wonder if this recipe could be adapted to make something that resembles Doritos?

I have made this recipe many many times and never had any problems with it. However, I also make it gluten free by using all-purpose gF baking mix and tapioca flour and rice flour. Excellent- better than any gf tortilla you can buy!

These turned out great for me. I like to fill and roll them up as burritos, then toast them in a skillet.

It is definitely a mess to make if you follow the magazine directions (as it's mis-printed I do believe). Had to had a ton of flour and you cannot use a tortilla press to roll them out. I will keep at it until it turns out right. They do taste delicious.

I made the magazine recipe first, realized there must be a mistake and looked it up on-line. I'm so glad I did! These tortillas are a cinch to make and taste great!

The recipe in the magazine calls for 1 cup of water - not the 3/4 cup shown online. I used the magazine recipe and agree that it was a "gloppy mess". I added a ton more flour and finally got it to work out, but not until after much frustration and mess.