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Recipes
Homemade Tortillas
Recipe

5 INGREDIENTS • 6 STEPS • 1HR 10MINS

Homemade Tortillas

4.0
2 ratings
Homemade tortillas are so much simpler to make than they seem! This flour version is amazing for taco night.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Homemade tortillas are so much simpler to make than they seem! This flour version is amazing for taco night.
1HR 10MINS
Total Time
$0.19
Cost Per Serving
Ingredients
Servings
12
US / Metric
Baking Soda
1/4 tsp
Baking Soda
Vegetable Oil
1/3 cup
Vegetable Oil
Water
1 cup
Warm Water
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
166
Fat
6.4 g
Protein
3.2 g
Carbs
23.8 g
Add to plan
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Homemade Tortillas
Save
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

If you have a tortilla press, you press the balls of dough in it and then just roll each pressed disc out a little more to be the perfect size.
Cooking InstructionsHide images
step 1
Use a fork to blend the All-Purpose Flour (3 cups), Baking Soda (1/4 tsp) and Vegetable Oil (1/3 cup) together in a large mixing bowl. It will become pebbly.
step 2
Dissolve the Salt (1 tsp) in the Water (1 cup), then pour the water into the bowl. Use the fork to work the mixture just until it becomes a soft dough.
step 3
Form the dough into a ball and turn it out onto a lightly floured surface. Knead the dough for about 2-3 minutes to make it smooth and uniform.
step 3 Form the dough into a ball and turn it out onto a lightly floured surface. Knead the dough for about 2-3 minutes to make it smooth and uniform.
step 4
Return the dough to the bowl, cover it and let it rest for 30 minutes.
step 5
Once it has rested, divide the dough into 12 equal pieces and roll them into golf-ball sized balls. Use a floured rolling pin to roll each ball out into large, thin enough circles to be taco shells. Stack with parchment paper in between until you are ready to cook them.
step 5 Once it has rested, divide the dough into 12 equal pieces and roll them into golf-ball sized balls. Use a floured rolling pin to roll each ball out into large, thin enough circles to be taco shells. Stack with parchment paper in between until you are ready to cook them.
step 6
Preheat an electric griddle to 375 degrees F (190 degrees C) or a non-stick skillet over medium high heat. Cook each formed tortilla for not even a minute on each side, just until they start to get golden with little brown spots. Once they are all cooked, you can seal and refrigerate them for a few days. Enjoy using them for tacos, fajitas, or wrap sandwiches!
step 6 Preheat an electric griddle to 375 degrees F (190 degrees C) or a non-stick skillet over medium high heat. Cook each formed tortilla for not even a minute on each side, just until they start to get golden with little brown spots. Once they are all cooked, you can seal and refrigerate them for a few days. Enjoy using them for tacos, fajitas, or wrap sandwiches!
Tags
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Dairy-Free
Cinco de Mayo
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Side Dish
Mexican
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