I have baked 60 cookies in less than a month’s time, slowly learned how to bake gluten-free, and though I don’t consider myself a professional in the least bit, I’ve been cooking and baking a variety of foods for a few years now… and yet I can’t seem to master the flour tortilla! I’ve been helping my grandma make these since I was in diapers, but making tortillas really requires that special touch. Rosa from Cooking with Rosie is a tortilla making expert! Her tortilla tutorial is perfect for beginners like myself because the photos are in-depth, she makes sure to capture all of the important parts so that you don’t have to worry about skipping a step :)!

Homemade Flour Tortillas
(adapted from allrecipes.com - click here for original recipe)

2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tbsp lard or shortening
3/4 cups water

1. Mix flour, salt and baking powder in a large bowl until well blended. Mix in lard or shortening with fingers until the flour resembles cornmeal. Make a well in the center.

2. Add water to the center. Using a fork, rotate it in small circles scraping the sides of the flour until a dough forms.

3. Continue mixing in the remainder of the flour with your hand(s).

4. Form into a ball.

5. Transfer dough to a lightly floured surface and knead for a few minutes till smooth and elastic.

6. Roll dough in a log, about 1-1/2 to 2 inches in diameter.

7. Cut into 8 or 10 golf-size pieces. Then roll the pieces to form a ball and flatten between the palms of your hands (not pictured). The dough does not need to be covered, but if you think you’ll be interrupted (eg. kids running around, phone ringing, etc), then cover dough with a bowl or a damp towel so it doesn’t dry out.

NOTE: At this point, heat an ungreased, large skillet or cast iron pan over medium heat.

8. Roll dough out on a lightly floured surface, starting from the center out and rotating the dough 90 degrees each time.

UPDATE: I forgot to mention that if the dough is a bit sticky, lightly rub flour onto the rolling pin and onto the sticky side(s) of the dough. The key is to lightly flour.

9. Roll dough as thin as possible for best results, about the width-size of a dime.

10. Cook tortilla for 10-20 seconds on one side, until bubbles start to form and the “doughy” look is gone. Flip the tortilla and cook the other side for 10-20 seconds as well. The tortilla will seem a bit rigid, but they will soften up after it rests (see next step).

11. Wrap the tortilla in a clean dishcloth and keep covered during the cooking process. Then store the tortillas (still wrapped in the dishcloth) in a plastic bag. Let stand at room temperature and they will become very pliable.

12. Repeat steps 7-11 for the remaining pieces of dough.

Makes 8-10 tortillas

I served these with grilled veggies and ground beef. My husband loved them and was surprised when I told him that I had made the tortillas himself. He really enjoyed them.

Have some fun with this recipe and come up with your own creations. Tortillas are such a simple flatbread that the possibilities are endless.

Saludos!

Rosa