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Home » Recipes » Breads » Quick Breads and Muffins » Homemade Tortillas

Homemade Tortillas

Homemade tortillas are not only simple to make, they are ridiculously delicious. Every time I make these, I have to ban the family from the kitchen because a plain tortilla will grow legs and leap into someone’s mouth…repeatedly…leaving none for the meal I am making!

Homemade Tortillas from Cosmopolitan Cornbread

The other day, a friend of mine tagged me on Instagram in a photo with the phrase “we’re making your tortillas tonight!” – and I realized I hadn’t shared my recipe here on The Foodie Army Wife yet. Well, now I’m going to fix that. These tortillas are made with butter rather than lard or shortening. They are also not the paper thin kind that you are going to get from the grocery store. However we use these now for just about every dish that requires tortillas because their flavor is wonderful.

To begin, place 3 cups of all purpose flour in a food processor* along with 2 teaspoons each of salt and baking powder. Give them a pulse to combine them.

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Cut up 3/4 cup of cold butter into pieces.

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Drop the butter into the flour and then pulse the mixture until the butter is crumbly and there are no bits larger than a pea.

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Measure out 3/4 cup of hot water. With the food processor going, very slowly pour the water in and let it mix until it just comes together.

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It will still be a little messy, but that’s okay.

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On a clean surface, knead the dough for just a minute until it is smooth. Use a little flour if you have to, if it is too gooey on our hands.

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Form the dough into a ball, cover it with plastic wrap, and let it rest for about 30 minutes,

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Begin heating a clean, dry skillet over medium heat – preferably cast iron. Cut the dough into 12 equal portions.

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Roll a portion out as thin as you can. It’s okay if it isn’t perfectly round. These aren’t from a factory, they are from your own kitchen.

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Carefully drop the tortilla in the hot skillet. Let it cook 30-45 seconds or until it is just beginning to get brown spots, and is dry on the bottom.

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Turn it over and let it cook on the other side.

Homemade Tortillas from Cosmopolitan Cornbread

Place the hot tortillas between some layers of towel to stay warm, and repeat with the other portions of dough.

Enjoy!

Homemade Tortillas from Cosmopolitan Cornbread

Yield: 12 tortillas

Homemade Tortillas

Homemade Tortillas

Homemade tortillas are not only simple to make, they are ridiculously delicious. Every time I make these, I have to ban the family from the kitchen because a plain tortilla will grow legs and leap into someone’s mouth…repeatedly…leaving none for the meal I am making!

Prep Time 20 minutes
Resting Time 30 minutes
Cook Time 16 minutes
Total Time 1 hour 6 minutes

Ingredients

  • 3 c all-purpose flour
  • 2 tsp salt
  • 2 tsp baking powder
  • 3/4 c cold butter, unsalted
  • 3/4 c hot water

Instructions

  1. To begin, combine the flour, salt and baking powder together in a food processor and give them a quick pulse to mix them.
  2. Cut the cold butter into little pieces and drop them in.
  3. Pulse the food processor until the butter is cut in and there no pieces larger than a pea.
  4. With the processor going, slowly pour in the hot water until it just comes together as a dough.
  5. Turn the dough out onto a clean surface and knead it for just a minute until it is smooth. Use a little flour if you need to.
  6. Form the dough into a ball, cover it with plastic wrap and let it rest 30 minutes.
  7. Begin heating a dry, clean skillet over medium heat (preferably cast iron.)
  8. Cut the dough into 12 equal portions. Roll a portion in a ball and roll it out with a rolling pin, as thin as you can.
  9. Carefully place the tortilla in the skillet and cook for 30-45 seconds or until it is just beginning to get brown areas and is dry on the bottom.
  10. Turn it over and cook the other side.
  11. Place the warm tortilla in towels to keep it warm, and repeat with the remaining tortilla dough portions.
  12. Enjoy!

Notes

*Note: If you do not have a food processor, combine this in a mixing bowl. Cut the butter in with a pastry blender and stir in the hot water. Then knead the dough and continue as above.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 216 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 472mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 3g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

52 thoughts on “Homemade Tortillas”

  1. I just now managed to make these, and of course taste-tested one…I’m in tortilla heaven!! I love that they use butter instead of oil, and they’re SO EASY! Gonna have quesadillas tonight for dinner! Happy Cinco de Mayo!!!!!

    Reply
  2. The butter in this recipe, is it salted or the unsalted variety? I am actually thinking of using coconut flour instead of all purpose flour, since I don’t eat wheat products… I will obviously let you know how this pans out (sorry, horrible pun). If it is a success, then this would be excellent for a gluten free version of your recipe, :)

    Reply
  3. I do not have a cast iron skillet – will it work in a non stick? My MIL also swears by the cast iron and she is Mexican so maybe I better get one! Thanks for the recipe.

    Reply
    • I wouldn’t recommend using non-stick, simply because most non-stick pans are *not* intended to be heated empty or above a certain temperature. It can damage the pan, cancel the warranty, and for older pans, emit toxic fumes. Cast iron skillets are worth every penny and nearly indestructible! My 10 inch skillet that I use the most is about 100 years old.

      Reply
  4. Awesome! Easy and so delicious. Thanks so much for sharing.
    Done them just now for our Mexican evening tonight. One patch plain, second doctoring patch with a half fine cut red onion and mild paprika powder. Winner!

    Reply
  5. Tried these today and they are tasty but are not pliable for rolling like a traditional tortilla. The other tortilla recipes only call water, flour and salt.

    Reply
  6. In the recipe you call for 3/4 cup hot water,and 3/4 cup cold water? But in the instructions you only seem to use the hot water? Am I missing something?

    Reply
  7. Theses aren’t tortillas to me but a roti, very similar though, my mother in-law in from South America and uses this recipe with her curry

    Reply
  8. hi , these look fab, and will definately try these out rather buying shop bought ones, how can you freezer them so that they dont all stick together , thanks Helen UK x

    Reply
  9. You say “butter,” but are you really using margarine? I sure would like to know. Am going to make some tomorrow (without food processor). Takes a little longer but tastes fantastic! We appreciate the recipe! Thanks!

    Reply
  10. In your recipe ingredients you call for baking powder, but in your directions you mention baking soda. Can you please clarify which is correct? Thank you ever so much! :)

    Reply
  11. Homemade tortillas are so much better than packaged ones, but I've never been brave enough to make them. We buy ours at our local Mexican grocery, where they make the fresh. It's good to have a recipe to follow, so I'm pinning! Thanks for sharing!
    My recent post Oven Fried Bacon

    Reply
  12. OMG! I love tortillas and your recipe is better than any I have purchased, even the expensive ones. My husband loves breakfast wraps, so I whipped up a batch on the double. Of course, I had to taste one. Well, they were wonderful, better than any I ever bought. I had to make another batch so I could make the requisite 20 wraps for the freezer. I was so happy with the results, I will be making them exclusively from now on. I think I might try to add some spices, such a cumin or black pepper to use with burritos, which I also make in quantity for the freezer. Thank you so much for the recipe.

    Reply
  13. Now I feel like a total ditz, I've been making home made tortillas for ages but never once thought to use the food processor to make them in.

    Very big duh moment. lol
    My recent post My Glorious Weekend Get Away

    Reply

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