Recipe by teresa
"Fresh and tender wheat flour tortillas are great with breakfast, lunch or dinner."
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this recipe is great! i used more salt and substituted margerine for shortening. also, i did not use baking powder. One time i made w/ baking powder, and all the other times without... i liked the taste and texture of the tortillas without the baking powder. I rolled out the dough paper thin.. and then i placed a bowl on top and cut around the bowl... so all of my tortillas were the same perfect circles. Tortillas came out soft and tasty! They look store-bought, but taste much better! I have made them many many times and everyone always loves them.
I had a lot of trouble rolling the dough into rounds... It was good, but I think I'll try store-bought tortillas next time.
***FOR NON-CRUNCHY TORTILLAS, PLACE COOKED TORTILLAS IN A PLASTIC BAG. IT GETS MOISTURE BACK IN IT AND WILL MAKE THEM SOFT AND PLIABLE. ALSO MAKE SURE YOU DON'T OVER COOK THEM.*** I've made tortillas before and I would have to say that these turned out very good. I made Bacon 'n' Egg Wraps with the tortillas and my husband was amazed at the ease and speed of making such a wonderful breakfast. ***MODIFICATION*** I substituted the shortening with equal amounts of butter. Tortilla recipe would make 6 servings. ***UPDATE*** To make tortilla bowls for taco salad, I placed uncooked tortillas on top of a ball of aluminum foil. Make sure you spray the ball with PAM so it doesn't stick. Cook for 400 degrees for about 10-15 minutes, depending how big the tortillas are. This makes healthier non-fried bowls.
I did it! I made tortillas! Thanks for posting this recipe, I thought it was very difficult to make tortillas. I added extra tablespoon or so of shortening....till cornmeal consistency.
I let the dough rest an hour.
They turned out wonderful!
Definitely worth it.
After trying other recipes (Authentic Mexican Tortillas and Mexican Whole Wheat Flour Tortillas) I can say this one is the one I like best. It is low in fat but tastes great! It is easy to make and if you let it rest at least 1 hour it rolls out thin and holds together like the ones you buy at the store. I took the advice of other reviewers and used very hot water and was careful to not overcook them. That is very important to be sure they are soft enough to fold. It only takes about 10-15 seconds per side. I also like 10-12 inch tortillas so I only made 7 out of the recipe so they would be big enough for soft tacos for my teen age boys.
With the price of store tortillas going up so much this is a great way to go!
As per some of the other reviews, I was anticipating a horrible ordeal making these, but it turned out to be quite the contrary.
I used very hot water, and added about 2 tbsp. extra. Wasn't sure if I had the texture of the dough right as there was no mention of that in the recipe. They rolled out quite easily and I was able to make them quite thin. Overall, I thought they were great, and will make them again.
My mother makes home-made tortillas and she never had a recipe for it. I looked here and made these tortillas, they were gone in one day(I had ever doubled the batch!)
Excellent tortillas!! These were a snap to throw together and tasted great. I made 8 large tortillas instead of 12 smaller ones because we like to really stuff them. They rolled out nicely and really thin. Didn't need much bench four but it's a dry day out today. Foe those of you having trouble rolling them out. You need to really let them rest. Flour has a lot of gluten and when you mix it the gluten strands get tight. That is why should also take care not to over knead the dough either. Let it rest for at least 20 min. before rolling and another 20 min. before cooking. This will give you a great tortilla. I usually roll them early in the day and cook them up right before eating. Perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 171
** Calories from Fat: 23
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