Homemade Tortillas

Homemade tortillas are easy to make and so much better then store bought ones. I have tried 2 different versions and they are both good. It is important to let the dough rest before rolling it out. It will roll thinner and be easier to handle.

1. Flour Tortillas
1 ½ cup Flour
1 teaspoon Baking Powder
1 teaspoon Salt
1/3 cup Shortening
1/3 cup Water


Combine flour, baking powder, and salt. Cut in shortening. Add hot water until moist. Knead dough. Cover and let rest for an hour. Separate dough into 8 balls. Roll to very thin (the will rise a little when they cook) and cook each tortilla for 2 minutes on each side in a skillet. Tortillas should be slightly brown and no longer look floury.

2. Flour Tortillas

1 cup of all-purpose flour

1 cup wheat flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup room temp veggie puree*, milk, or water


Mix together the flour, baking powder, and salt. Slowly add the warm milk and oil. Stir together dough will be sticky. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth for 10 minutes. Roll each ball until it is thin and about 8 inches in diameter. In a dry skillet on high, cook the tortilla about thirty seconds on each side.

*I almost exclusively make all my tortillas with the second method using the veggie puree.

If using puree your dough may seem a bit dry. Mix the dough together first and if it seems too dry add a tbs of water at a time until you have the right consistency.Purees are a lot of fun to use my kids love having a variety of different colored tortillas.