I found this recipe after I got weirded out reading the ingredients to the package of tortillas we had in the fridge. There were a lot and that didn’t make sense to me. So, I went to Pinterest (what else is new) and lo and behold! An outstandingly easy recipe for tortillas was there from Jazibe’s Recipes. With only 3 ingredients (not including water)! The only downside to this is the process: it takes a while. Actually mixing everything only takes about 5 minutes and then they just have to sit in the little balls for 30-ish minutes. But rolling out the tortillas and cooking them takes about 45 minutes to an hour. Good news though, it is a very relaxing, repetitive process that I personally find soothing. That’s just me though.
After making these a few times, I have found that packaged tortillas just taste strange to me. They have a weird rubbery texture that is nonexistent in homemade ones. True, homemade tortillas don’t have the symmetry of store bought, but that is not something that’s a deal breaker to me. I just like knowing that my quesadillas don’t have any weird additives. That, and it is SO much cheaper to make your own. A store bought bag of 12 goes for around $2, but I estimate that a batch of homemade would only cost about $o.80. And that batch makes a lot more than 12 tortillas. The price can vary depending on what flour you use, as that is the main ingredient.
The other nice thing I have discovered about making tortillas is that I can easily switch up the size I want them to be. I’ll make about half quesadilla sized, but golly gee maybe I’ll want a taco later! No problemo, just make the ball of dough smaller. I’m a genius. Varying the size also means that each batch won’t turn out the exact same amount each time, so keep that in mind. I get roughly 20 tortillas per batch.
*Plus! You can get some serious respect from people who will be super impressed when you say you make your own tortillas. They just don’t know how easy it is!
I do have one tip for you guys that threw me off the first time I made these. I was really worried that I would tear the rolled out dough if it was too thin and the first few tortillas turned out way too thick. Make them THIN people. The dough is pretty sturdy and if you do screw up and tear one you can just pinch it back together and roll it again. You just want it to be thin enough to not overpower any toppings you throw at it and still have it be maleable.
Other than that one caution, this is wonderfully easy. You don’t even have to be super strict with the measurements, which is really nice for those of you who are with me in the super lazy club. For the pictures in this post, I didn’t want to make a full batch so I just cut out 2 C. of flour and to compensate make some “acute” measurement adjustments. I added a little less oil, water, and baking powder. That was it! But let’s move on to the actual recipe and price breakdown.
- 8 C. flour: $0.50
- 1 T. baking powder: $0.10 (if that)
- 1 C. vegetable or canola oil: $0.20
- 8 C. flour (white or whole wheat; I usually do about 1-2 C. wheat with the rest white)
- 1 T. baking powder
- 1 C. vegetable or canola oil (the original calls for vegetable, but I’ve been using canola with no problem)
- 1 1/2 C. warm water (add more if the dough is too dry)
- pinch of salt
- Mix flour, baking powder, and salt in a large bowl.
- Make a hole in the middle and add in the oil and water.
- Mix the flour and liquid into dough with your hands. I just do it in the bowl, but you can also do this on a floured surface. If it is too dry add a littlebit of water.
- Get out a large baking pan and spray with Pam or coat with parchment paper.
- Make golf-ball sized balls (called “tostales”) of dough and line up on the pan. Make smaller balls for taco-sized tortillas.
- Cover pan with a damp dish towel and let sit for 30 mins to an hour. However long you have is fine.
- Set up your tortilla making station. Put a medium sized frying pan on the stove and have an area to put both finished tortillas and rolled out ones waiting to be cooked. You will also need a rolling pin and spatula.
- After the tostales have sat, start rolling one out to tortillas size. Put it into the pan.
- Start rolling out the next tostale but keep an eye on the one in the pan. Once it starts bubbling, flip it over. It should be finished by the time you are finished rolling out the next tortilla.
- Repeat this process until all of the tortillas are made!
- Store them in an airtight container. I usually put half in the freezer so they won’t go bad before we eat them.
How did yours turn out? Weird shapes maybe? That happens, especially for the first one. Hope you enjoy these as much as I do!