I don’t know about you, but our family eats tacos for dinner at least once a week. It’s an easy, quick meal that we all enjoy, and when I am pregnant, I want to eat tacos every day even though I end up with awful heartburn. Pass the antacids, please!
Since we have tacos so frequently, we go through a lot of tortillas. When I looked at the ingredients in store bought tortillas, I was shocked. For a product that seems fairly simple, it had way more ingredients than I was comfortable with. If you have some, check the package. You’d be surprised! I decided to just make them myself so I can control exactly what goes into them and save some money, too. They are super simple to make, and the recipe can easily be doubled to make a larger batch. Seriously, the packs from the store have about ten tortillas. Those will be gone quickly around here!
2 cups all purpose flour, plus more for kneading if necessary
1/2 tsp salt
3/4 cup warm water
3 Tbsp olive oil
Step 1. Combine flour, salt, olive oil, and water in a medium sized bowl. Mix together with your hands or a wooden spoon until a ball forms. I am a firm believer that hands are the best tool for this job.
Step 2. Turn your ball out onto a lightly floured surface and knead until smooth. Roll into a ball, cover with a towel, and let rest about 15 minutes.
Step 3. Preheat your skillet or nonstick frying pan (I find cast iron to be best for this, but I love my cast iron) over medium heat.
Step 4. Split your dough into equal balls. This recipe makes eight, but since it can be easily doubled, you could make more.
**If you happen to have a tortilla press, bust that baby out and press your tortillas. If you’re like me and don’t have one, use this moment to hint to your family that it would be a good gift idea for the upcoming holidays or your birthday.**
Step 5. On your floured surface, roll the tortillas out to an 8 or 9 inch circle. I chose to roll mine in between two pieces of parchment paper instead of using extra flour because I have found the flour burns in the pan and makes it smoky in your house, and your family will get upset about the disgusting smell. My tortillas are always misshapen. They don’t have to be perfect!
**Take a quick break to stop your son from eating his crayons. Oh, that was just my son? Okay, you can keep working.**
Step 6. In your preheated skillet, cook over medium heat for 30-45 seconds on each side. They may bubble up as you cook- that’s okay! Cook until they have golden brown spots on each side.
Step 7. Transfer to a plate and allow to cool before storing. I usually store mine in a zip top bag, and if you put them in the bag before they are cool, you’ll get a lot of condensation in the bag. Yuck. Trust me.
I recently started using whole wheat flour instead of all purpose flour for our tortillas. The recipe stays the same, just substitute 2 cups whole wheat flour for the all purpose. They are a little more dense and the flavor is a little stronger than the white flour, but we all enjoyed them. I will definitely continue making them that way. I hope you try and enjoy these. Comment below and let me know what you think! If you’re interested in more simple, homemade recipes like this, don’t forget to subscribe.