HomeCooking Homemade Tortillas

Homemade Tortillas

Posted in : Cooking on by : Sheila Tags: , , , , , , , , , , ,

Are these authentic? I am pretty certain not. Are these tasty? Yes, yes they are. Are they quick to make? They don’t take forever. These homemade tortillas are simple ingredients, easy to mix up and simple to cook. They’re about 10 minutes to mix, 15 minutes of resting time and then cooking time. With two pans, it goes pretty quickly – give yourself an hour.

I tossed a pork roast into the slow cooker yesterday with some barbeque sauce and let it do its thing all afternoon, but really had no end game in mind. Vaguely considered pulled pork, but didn’t want to make buns or go get cabbage or coleslaw. Took that off the menu. Thought about it some more and decided tortillas were the answer.

I did have wraps in the house but wasn’t feeling it. I am trying to both diet – or change my eating habits, more so – and cut down on sodium again. Homemade, where I control the sodium is definitely back in the cards. I got a little (lot) lazy when I went back to work, but don’t feel it’s a very good place to be, so back to making things from scratch. Perhaps a little more forethought as well, but who knows, sometimes, I do things on impulse!

So these tortillas are simple enough.


  • 3 cups flour
  • 1 tsp baking powder
  • 1/3 cup neutral flavoured oil (I used olive oil)
  • 1 cups warm water
  • 1 tsp salt (I didn’t use any, there’s plenty in the bbq sauce which I did not make)

Mix the flour and baking powder in a bowl – if you are using salt, now is the time to add it. Make a well in the centre.

Add the oil and warm water and mix until you have a dough.

Pop out onto a floured board or counter and knead until the dough is smooth.

Cut into 16 pieces. I did 4 pieces then cut each one of those into 4.

Coat each side in a dusting of flour and press down a bit with your fingers. Let them rest for at least 15 minutes.

While they are resting, find your rolling pin – can’t make homemade tortillas without a rolling pin, unless you have a tortilla press!

Once they’ve rested, roll each one out into a circle about 6 inches across. Or do the best you can. These do need to be very thin – probably thinner than you would think they should be. They are not always cooperative, though, and sometimes “round” is not in the cards. A couple of mine were distinctly rectangular!

If you have a kitchen helper, get them heating up a heavy pan heated up and get these guys cooking. Don’t use oil or spray, just a dry pan, and you may have to fiddle with the heat because burnt flour is nasty so you don’t want that! Sometimes one will get a little ‘extra’ done – just wipe the pan with a dry paper towel to get the remnants out.

If you are doing these by yourself, I suggest rolling them all out and then cooking. If you don’t have room for that, like I don’t, get as many as you can rolled out and then do your best to roll one out while one is cooking – you’ll figure it out, don’t worry.

Cook each side until they start to puff up in places and get browned spots, then stack them on a plate and continue until all are done.

These homemade tortillas really are best when fresh and warm, but are perfectly fine the next day also. They hold up to bbq sauce, salsa and sour cream being loaded in and they taste far superior to anything you can buy, unless you are somewhere where they make these for sale in a market….but then they probably won’t be warm still.

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