The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 25, 2009
These were okay, but almost the same recipe as the "Homemade Flour Tortillas" on this site - and those are MUCH easier to roll out for some reason. Those are also more flavorful. Glad I tried these, but I'm sticking with the Homemade Flour Tortillas because of ease of preparation.
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Photo by Jessica

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 22, 2009
I make this weekly. I carefully measure everything and weigh my flour but it seems to turn out just a bit different depending on the humity/temp in the house. If they seem dry I just add a few more tablespoons of water and the tortillas turn out just fine. 95% of the time the recipe works out perfect as written. Our kids love these and will no longer eat the store bought ones.
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Cooking Level: Expert

Living In: Pittsford, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 5, 2009
works pretty well. this doesn't make as many servings as it says. Make the tortillas a little bigger than "golf ball size."
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Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA
Living In: Stamford, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 29, 2009
these are the best ever! my family is hooked and doesn't like the store bought ones anymore. I add about a 1/2 teaspoon of yeast and it helps make extra bubbles, have to be careful about letting the dough get cold or it doesn't roll well. I also like to use butter flavored shotening.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Milwaukie, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 18, 2009
The recipe looks good. Only issue I had was that when I used my torilla press to make it, the tortilla keeps pulling back to a smaller size (6/7 inches to 4/5 inches).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 28, 2009
I made these twice - the first time they were not good. The second time I halved the recipe, used 1 T softened butter, added more salt, and used about 1 cup boiling water. Let rise 15 minutes. The best tip on this board is cook only 1-2 minutes on medium low heat (my burner was at about 3.5). They did not brown up, but were cooked and stay pliable. Second batch is delicious. Also, let go of the round shape. Much easier to make then. 1/2 of this recipe yielded 12 tortillas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 10, 2009
These were quite good. I need to perfect the thickness, but once I have that down, they'll be perfect! Thanks for this recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 2, 2009
a bit salty for my taste but very easy to make. the fam really enjoyed them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 30, 2009
Very fast and easy to make! It was great to experience the difference of fresh tortillas with supper tonight. My husband and I both enjoyed the recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 24, 2009
I follwed the recipe, but these came out hard and tasteless. I dont know what i did wrong. I wanted to make beef soft tacos and these would break when folded in half.. For now i'll keep on with the store bought ones.
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Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 21, 2009
These did not turn out well. I followed the recipte to a tee. bummer
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Photo by Seth'sMom

Cooking Level: Beginning

Living In: Biloxi, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: May 13, 2009
Excellent recipe. I have moved to Singapore and my son misses the mexican food availble in US,used to buy them from the store but the ones that u get here are not as fresh- have a long way to travel. tried this recipe they came out perfect. I used the fork in the beginning to mix the hot water and alter kneaded them with my hands.I substituted whole wheat flour + flour (50-50). they were perfect. Had no problems rolling them either..
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RM

Cooking Level: Expert

Home Town: New Delhi, Delhi, India

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: May 13, 2009
Delicious! I substituted 1/2 whole wheat flour for white flour and it was great!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: May 10, 2009
First, the ingredients ratio for this recipe (Tortillas I) seem way off: the suggested serving implies that 1 cup of flower is going to produce 12 golf-ball-sized hunks of dough. No way! Followed the recipe exactly, let them rest, rolled them out paper thin, cooked them until they bubbled and browned a little. Looked nice! They tasted like... raw flour. Very bland raw flour. (Seemed they could have used more shortening and salt.) They were also somewhat brittle, breaking rather than bending. Sorry, I don't mind the effort, but there's something amiss or missing here.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: May 2, 2009
To be honest at first it is very difficult to roll and cook these tortillas but once you get the hang of it and let go of them not being perfect circles it's pretty simple. One big recommmendation I have is to ensure that each side of the tortilla is cooked on med-low heat for exactly a minute. Do not let it get brown at all. The only color change you should see is from the color of the dough to a pale white. This way they stay pliable and tender enough.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.14 star rating.
Reviewed: May 1, 2009
this is the first recipe I have ever given a 1 star. They seemed dry, the dough was really tough so it was incredibly hard to roll out, and I am sweating and my arms are sore from rolling out 8 tortillas, which was the yield from half a batch. I rolled as hard as I could, and they are thin, but probably not thin enough. for all the effort, they don't even taste that good. need a bit more flavor...maybe more salt. sorry, but i won't make this one again. i will keep looking for a easier recipe. they aren't even very round. i am embarassed to show my husband, because everything i cook usually comes out great. i think i will use these in enchiladas so he can't see what they look like!
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Photo by Heather M

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 31, 2009
These were OK. Very simple.
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Photo by Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA
Living In: Sunland, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 16, 2009
These tasted great, but too hard to make.
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Photo by DEBERA

Cooking Level: Intermediate

Living In: Riverview, New Brunswick, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 12, 2009
I am changing our review on this recipe! I actually reviewed this recipe on March 16 after the first time I made it. I only gave it 4 stars that time. I just made it again today. I made it (half of it)into fried taco bowls. I did add more salt (about 1/2 tsp. for the half recipe) than it calls for and made sure the water was boiling. This was the softest easiest "bread" type recipe I have ever rolled out. When I fried them, they were perfect. Definitely a great recipe! The half recipe made 8 large finely rolled tortillas that were about 10 inches in diameter!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 1, 2009
I scaled the recipe down to half which should have made 30 servings, but I only ended up with 11 tortillas,that were about 7 inches, and I did use golf ball size amounts of dough. The flavor and the texture were wonderful. Thank you for the great recipe!
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Cooking Level: Expert

Living In: Wintersville, Ohio, USA

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