DIY: From-scratch Flour Tortillas
One of our favorite things to order when we go out to eat is a crispy chicken and bacon wrap… with fries, of course. There are a few different local restaurants that have great versions, and it’s always our go-to menu selection when we're at any of those places.
Last summer, after we found out we were pregnant we were trying to eat more vegetables, so we decided to make veggie wraps for lunch. However, when we went to the grocery store and checked out the labels on tortillas, we were seriously aghast. Most of the ingredient lists were a mile long and contained a ton of suspicious-sounding additives. We never ended up buying tortillas for the wraps, but vowed to start making our own. How hard could it be? As it turns out, not hard at all… downright straightforward, in fact.
We were admittedly stunned the first time we made these – we couldn’t believe how straightforward they were to make and how absolutely authentic the flavor and texture were – a million times better than anything we could buy in a store!
The ingredient list for making these is short and provides a bit of wiggle room for adapting these to suit your preferences. All-purpose flour is of course the standard for flour tortillas, but you’ll see that ours are tinged a bit brown because we used white whole wheat flour in an attempt to give them a lighter boost. We also used refined coconut oil for the fat in the recipe, but a number of other things can be substituted successfully – vegetable oil, olive oil, even melted butter. You can use a food processor or stand mixer for straightforward mixing or do it by hand. This recipe is incredibly forgiving and a cinch to throw together.
These from-scratch flour tortillas have so much more flavor and an infinitely better texture than anything store-bought. They keep wonderfully in the refrigerator and freezer, and are reliable for everything from wraps and burritos to thin pizzas and from-scratch tortilla chips.
We're thrilled that we no longer need to worry about that scary ingredient list on store-bought tortillas!
One year ago: Doggie Cupcakes with Yogurt-Peanut Butter Frosting {Happy 7th Birthday, Einstein!}
Two years ago: Snickers Rice Krispies Treats
Five years ago: Dog Birthday Cake
Seven years ago: Hidden Berry Cream Cheese Torte
From-scratch Flour Tortillas
Yield: 12 tortillas You won't believe how straightforward it is to make your own tortilla wraps!- 3 cups (375 g) all-purpose or white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup (72.67 ml) refined coconut oil, melted (or vegetable oil or olive oil)
- 1 cup (250 ml) warm water
- In a food processor with a dough blade, pulse together the flour, baking powder and salt to combine, 2 to 3 pulses. (Alternatively, you can use a large bowl and whisk together, or a stand mixer with a dough hook.)
- With the machine running, slowly add the coconut oil and water until a cohesive ball of dough forms. Once the ball of dough forms, process (or knead) for 30 additional seconds. (If making by hand, use a rubber spatula to mix in the water, then knead by hand until soft and only slightly tacky.)
- Divide the dough into 12 equal pieces and shape into balls, then cover with a clean dish towel and allow to rest for 10 minutes.
- Heat a large non-stick saute pan or cast iron skillet over medium heat. Meanwhile, working with one ball of dough at a time on a clean work surface, sprinkle a small amount of flour on top of the dough, then roll into a thin circle, 8 to 10 inches in diameter. Place the round into the dry skillet and cook for about 30 seconds per side. Since temperature can range from burner to burner, look for multiple small bubbles to form and the edges of the dough beginning to look dry, then turn over and repeat. Place the cooked tortilla on a plate and cover with a clean dish cloth to keep warm. Repeat with the remaining balls of dough.
- The tortillas can be kept in a zip-top plastic bag in the refrigerator for up to 5 days, or individually wrapped and frozen for up to 2 months. To warm, cover with a damp paper towel and microwave for 10 seconds.
Notes
Nutritional values are based on one tortilla
- Yield: 12 tortillas
- Prep: 30 minutes
- Cook: 15 minutes
- Total: 45 minutes
Ingredients
- 3 cups ( 375 g ) all-purpose or white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup ( 72.67 ml ) refined coconut oil, melted (or vegetable oil or olive oil)
- 1 cup ( 250 ml ) warm water
Method
- In a food processor with a dough blade, pulse together the flour, baking powder and salt to combine, 2 to 3 pulses. (Alternatively, you can use a large bowl and whisk together, or a stand mixer with a dough hook.)
- With the machine running, slowly add the coconut oil and water until a cohesive ball of dough forms. Once the ball of dough forms, process (or knead) for 30 additional seconds. (If making by hand, use a rubber spatula to mix in the water, then knead by hand until soft and only slightly tacky.)
- Divide the dough into 12 equal pieces and shape into balls, then cover with a clean dish towel and allow to rest for 10 minutes.
- Heat a large non-stick saute pan or cast iron skillet over medium heat. Meanwhile, working with one ball of dough at a time on a clean work surface, sprinkle a small amount of flour on top of the dough, then roll into a thin circle, 8 to 10 inches in diameter. Place the round into the dry skillet and cook for about 30 seconds per side. Since temperature can range from burner to burner, look for multiple small bubbles to form and the edges of the dough beginning to look dry, then turn over and repeat. Place the cooked tortilla on a plate and cover with a clean dish cloth to keep warm. Repeat with the remaining balls of dough.
- The tortillas can be kept in a zip-top plastic bag in the refrigerator for up to 5 days, or individually wrapped and frozen for up to 2 months. To warm, cover with a damp paper towel and microwave for 10 seconds.
