Here is an easy recipe for Homemade Tortillas. I don’t know how many of you have ever read the ingredients on tortillas pack. The ones I saw had a lot of ingredients with weird names, a lot of preservatives and who know what else as I didn’t understand.
Anytime I feel tempted to buy a pack I just flip it over and read the ingredients, and then put it back on the shelf.
It is so easy to make homemade flour tortillas that I see no reason why I should use the store bought ones.
You can use tortillas in so many ways, like this quick and delicious snack with tuna, or use it in preparing appetizers like these tortilla pinwheels or Quesadilla like this healthy Broccoli Quesadillas I have made.
You have to try these homemade flour tortillas, there is no comparison.
Homemade Tortillas with Tuna Filling
- Baby Spinach Leaves to taste
- 3 cups (375g) flour
- 1/3 cup (70ml) oil
- 1 tsp (4g) baking powder
- 1 tsp (5g) salt
- 3/4 cup (180ml) warm water
- 14 oz (400 g) Tuna Chunks
- Frozen Corn Kernels to taste
- Mayonnaise (optional)
- In a medium bowl, mix flour with salt and baking powder. Add oil and warm water to the flour mixture. Mix everything together using your hands, knead until smooth and pulls away from the sides of the bowl.
- Cut into 10-12 equal pieces. With a rolling pin, roll out each one to a circle about 9in (23cm) in diameter and 3/4in (1.5-2 mm) thick. they need to be really thin almost transparent.
- Preheat a large non-stick pan over medium-high heat. You don't need to add any oil or butter. Cook the tortilla on both sides until the dough get brown spots all over the tortilla, that will only take few seconds. Must be very careful and work rapidly as they cook really fast. Don't over cook so the tortilla remain soft and able to be rolled. Once finished, the tortillas are ready to serve.
- Fill each tortilla with the filling ingredients all the way out to the edges. Roll each tortilla and enjoy as delicious snack or can be cut into 1/2" slices and served as an appetizer.
- To store let them cool completely and place them in a zipper bag and refrigerate up to 5 days. You can also freeze them in plastic freezer bag but make sure to place parchment paper between tortillas to make sure they do not stick.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Kindly send me the Homemade Tortillas with Tuna Filling
I have always wanted to try homemade flour tortillas, I will try it thanks!
Have you tried with whole wheat flour??
Yes , I have tried whole wheat too, they are good but mine got a bit dry, guess I should have add more water to them. You can also try half of the flour to be regular half whole wheat. That works very good too.
Can you post a recipe for corn tortilla’s without using masa harina.I cannot find that here in France:))))
I will try to come up with something but it will be difficult. The corn flour is different than corn meal, it is white and looks similar to wheat flour. You can not replace corn flour with corn meal. Did you try this wheat flour tortillas?
Thanks for posting this recipe. What about storing the tortillas you don’t use? Do you have tips?
Yes, that is a good question, I will write this on the post too. After they cool completely, you can place them in a zipper bag and refrigerate up to 5 days. You can also freeze them in plastic freezer bag but make sure to place parchment paper between tortillas to make sure they do not stick.
I tried your homemade tortilla’s recipe and I don’t know what I did wrong because I followed every step twice and I had twice the same problem : imposssible to roll them out! They were sort of elastic and always took their original form : a ball. I even tried to take half the dough and roll it over. it always withdraw into itself. So disappointing 🙁 I had to buy some and I hope the filling will be great
PS : sorry for the spelling mistake, I’m French so I hope you can understand what I’m writing!
such a nice recipe .. will try this soon
I’ve tried the recipe but my torillas got dry after they cooled down even though I’ve wrapped them in a kitchen towl. When I tried to roll them they started craking. Before cooking them, I rolled them as you described, they where almost transparent. Might that be the reason or my flour needed more water? I used 650 type flour. I’m not sure what I did wrong. 🙁