I’ve been wanting to make homemade flour tortillas for about ever, and I finally got fed up with the cost of them at the store today.
Here’s the recipe I used, with the approximate costs for ingredients. The batch made 18 tortillas, 15 of which survive for supper (carne asada with lime and garlic, veggies, cheese. YUM. Yay, Mexican Grocery Store!) That’s $1.05 for 18, rather than $3 for 10, and my ingredient list is less than half that of the commercially packaged flour tortillas. Labor, including griddling them, took 30 minutes. Not Too Shabby. And they pass the Teenage Boy Snarf Challenge with these results: “Good flat stuff, Mother.”
- 3 cups all purpose flour (about 75c)
- 1.5 teaspoons salt (less than 1c)
- 2 teaspoons baking powder (about 4c)
- 5 tablespoons lard (25c)
- 1 cup warmish water (freeeeeee)
Whisk the dry ingredients to combine them, then cut in the lard until it “vanishes” (I used the whip attachment for my lovely 16yo red Kitchenaid, and beat the crud out of it.)
Switch to a dough hook and slowly pour in the water until the dough comes together in a soft ball. Dust this with flour and portion into golf-ball-sized ball (mine came out to 18 portions). Roll between your palms, or between one palm and the counter, to form a nice tight-ish ball.
Cover the dough portions with a towel and let them rest at least 10 minutes. Somewhere between 10 and 30 minutes lets the gluten relax all the way, and makes rolling them really thin a whole lot easier.
Heat a cast-iron pan, dry, to “drop of water skitters and vanishes”. You’ll slowly turn down the heat as you go, because cast iron holds heat really well.
Flatten and roll each round out quite thin, using a bit of flour to reduce it sticking. And by thin, I mean: thinner than you think you need. They will poof about 2-3 times thicker as they cook (thanks, Baking Powder!), so Paper Thin is a good goal. The dough is pretty elastic, which helps a lot.
Toss one onto the hot griddle or pan; griddle briefly (20-40 seconds) until browned spots form on the underside. Flip it, admire your work, and griddle another 20 seconds or so.
Remove to a tea towel on the counter, and keep going. Roll the next while the first griddles, if you’re good at rolling out. (Otherwise, get two ready and give yourself a 1-tortilla head start!) Cover the stack with a tea towel, and they’ll still be gorgeously soft and flexible, even when the cool off.
No pictures, but you can find the same recipe loads of places on-line, from bloggers who are not total Slacker Moms, and their pictures look pretty nice. My tortillas? CHEAP, tasty, healthier than the store-bought, really inexpensive, gorgeously flexible, budget-friendly, soft, toasty, and also, cost-effective! Twice the food for 1/6 the cost. That’s nice.