Reviewed: Aug. 8, 2008

I thought these were GREAT and pretty easy to make, I did have a tortilla press and that made it really easy and fast... I don't know if I'll ever buy tortilla's from the store again!

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mlshannon

Cooking Level: Expert

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Reviewed: Aug. 8, 2008

Sooo good. I had no trouble with these.

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Carnygirl

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Sherrard, Illinois, USA

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Reviewed: Aug. 5, 2008

Perfect and simply delicious!

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Dollfayce

Cooking Level: Expert

Living In: Katy, Texas, USA

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Reviewed: Jul. 21, 2008

I have never made tortillas before, but thought that I would try. I know that they are called "flour" tortillas, but mine were a little too floury. I might try one more time and see if that was just a one time issue. A tip that I read on the website to roll out the dough was to put the ball of dough in a big ziploc bag and roll it out. That seemed to work really well for me!

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Tiffany E.

Cooking Level: Intermediate

Living In: Ogden, Utah, USA

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Reviewed: Jul. 16, 2008

I've been making tortillas since I had to stand on a chair to reach the counter. I just want to give some pointers to make this easier for those who want to try it. 1)First you don't need boiling water just as hot at you can stand out of the tap without burning yourself. 2)Let the dough sit covered for about 15 minutes before you divide them up & roll them out. 3) If you happen to have bacon grease that adds a wonderful flavor, that you don't get from plain old lard. (Just a once in a while treat I'll give myself) 4) The rolling pin you use makes all the difference in the world. If you are using one of those big fat ones with handles on the side you are never going to get anywhere. A regular wooden pin with no handles & about an 1 1/2inch diameter is what you need. 5) If you over roll them they will get hard & tough. Once up from the center & once down from the center flip over & rotate 90degrees. 6)Practice practice a couple of wasted batches don't worry its only flour & water no big loss & you can always make chilaqueles from hard tortillas!

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Meowzer

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

We eat tortillas often and did not care for this recipe. They need more salt and way more liquid for a soft, pliable dough. After making the dough, it was such a disaster we had to throw it away. If you want a much better recipe, I recommend Tortillas II from this site. The ratios to flour and liquid are much, much better.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 1, 2008

Best tortillas I have ever made. They roll out beautifully and look like they came from a good mexican restraunt.....loved them!

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Meagan Brooks

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Jun. 20, 2008

These turned out great! I have made them twice and the first time I made them I decided to roll them all out at once and then cook them. This made them a bit brittle, but still pliable. When I made them the second time, I made these with a friend, so we cooked them as soon as they were rolled out. It made a big difference to cook the tortilla after it is rolled out because it stays softer until it is used up. Don't forget to wrap them in a clean dish cloth and store in a bag. They won't dry out.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Jun. 8, 2008

I really liked these. They are a hassle to make though.

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tribe

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Reviewed: Jun. 4, 2008

Made these and they were as simple as could be. I rolled them between parchment paper, and had no problem w/ needing extra flour. The tortillas were soft, and wonderful. I used the tortillas w/ the slow cooked steak fajitas...yummy!

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: May 23, 2008

Excellent!!! I will never buy tortilla shells again. I am living in Salzburg and the shells are so expensive (10 for $4,65). That I thought I would try to make them myself. They came out perfect and rolling them on parchment paper makes the job really easy. Try them you won't regret it. Each tortilla takes less than a minute to cook so do not overcook. Cover with a clean towel as you work. Good Luck!!

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Joy

Cooking Level: Expert

Living In: Bowling Green, Ohio, USA

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Reviewed: May 14, 2008

Great recipe, thanks!

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Lian W

Living In: Hamilton, Waikato, New Zealand

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Reviewed: May 2, 2008

This was the first time that I made tortillas and everything worked out wonderfully. They were delicious, definately better than store bought. The only thing that I would change would be to add slightly more salt next time.

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mismicma

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2008

These came out great for me. I read many reviews suggesting adding extra salt which i did not do because I wanted to try the recipe "as is" first. Next time I will add 1/2 tsp. more salt...but that is a matter of personal preferance. Tortilla making is much easier than expected! We used them for fajitas. I can't wait to make these again and try a batch of chicken enchiladas!

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Mar. 3, 2008

Awesome and so easy!!

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Carrie C

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Reviewed: Feb. 2, 2008

This was so fun! I've always wanted to make homemade tortillas and had no idea it was this easy. I made 2 batches and this is what I learned in the process; I increased the salt to 1 tsp., used slightly more water than the recipe calls for (just a tbls or so), and I neglected to knead the dough both times and it didn't seem to effect the outcome at all. Also, the tortillas only need to sit on medium heat for about a minute each side, too long and they start to get crisp. Dividing the dough into equal parts I ended up with 16 8-10" tortillas. A tip to get a nice round tortilla; Before you start to roll out the dough flatten it into a thick disk shape, once you have rolled it out a few times flip the tortilla and roll it out some more. I found that this helped me increase it's size and create a more uniform shape.

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FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Jan. 27, 2008

It worked okay. I did half whole wheat, half unbleached all-purpose flour. The whole wheat made it harder to work with, but my husband liked it.

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Mitte

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

I'm so impressed with this recipe! I always thought it would be really hard to learn to make tortillas and wasn't counting on these turning out well, but they were great. I doubled the salt and the whole recipe made 20 good sized tortillas. The dough was very easy to work with and best of all, they turned out great, nice and pliable and MUCH better tasting than store bought tortillas, which I've never liked much. Thanks!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Nov. 4, 2007

Excellent! I will definitely be making these again.

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Nicole Vidak

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Swanton, Ohio, USA

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Reviewed: Sep. 25, 2007

I followed the recipe almost exactly -- except I halved it. It yeilded eleven 7-8" tortillas. They taste great! Maybe where some are having the problem is adding extra shortening? Even though mine didn't look like the consistency of 'cornmeal', I didn't add any more shortening. Also, I let it rest a bit longer after forming into balls. I was busy chopping veggies to fill the tortillas with! Thanks so much for sharing.

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