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Homemade Flour Tortillas

There are so many things to love about homemade flour tortillas. Sure, it’s easy to pick up a package at the store, but they will probably taste like cardboard in comparison to the flavor of homemade. At least that is what my grandson says! He loves these tortillas and can’t wait to eat them straight out of the pan. If you are concerned about the quality of your food and keeping food additives out of your family’s diet, you will love this recipe. There are only a few simple ingredients that you most likely have in your pantry right now. Last, but certainly not least, this is a great recipe for any prepper to know how to make because tortillas can be made quickly and cooked in a cast iron skillet over an open fire. Do you have buckets and buckets of stored grain, but have no idea what to make with it during a disaster. This recipe is for you. Use them for tacos, wraps, or with a little peanut butter rolled inside. We’ve even had them for breakfast with butter and a little cinnamon sugar. Mmmm!

I have been making this recipe for more than 30 years. When my girls were young, they used to roll them out and take guesses at the resulting shapes. The most common was Australia! So, don’t expect to get them perfectly round. After all, they are homemade! And I speak from experience when I say that a tortilla press is a waste of time and money when making flour tortillas. They never come out even. They stick and always have to be fixed with a rolling pin. A good rolling pin and a well-seasoned cast iron skillet are all you need to make these.

“An American Homestead” Flour Tortillas

tortillas-10
Makes 18-24 depending on size desired.

4 cups soft white winter wheat flour* (see note below)
1 tsp baking powder (optional)
2 tsp salt
6 Tbsp olive oil
1 cup water

Combine flour, baking powder, and salt in a large mixing bowl. Make a “well” in the center and add oil and water. Stir together (wooden spoon is best) until dough forms a ball. If necessary, add more water and stir until the sides of the bowl are clean of all dough. Note: Baking powder can be completely omitted. Its purpose is to give the tortillas a lighter texture, but it is not necessary. We often make them without baking powder and my daughter actually prefers them that way. Try making them both ways to see what you like the best!

Knead on a floured board just until the ingredients are completely incorporated. Cut the dough into pieces and roll them into balls. They should be around the size of an egg for small to medium tortillas. You can make them bigger to make large tortillas. Just keep in mind, you will need a skillet larger than 10″ to cook large tortillas. Let the dough balls stand for 15 minutes.

Pat down each ball and roll thin with a rolling pin to about the size of a salad plate, or bigger for large tortillas.

Place one at a time in a hot ungreased skillet on medium heat. Cook about 2 minutes. You will know when they are ready to turn because small bubbles will appear on the surface. Turn and cook 1 minute longer or till bubbles puff up.

Ingredients.
Ingredients.
Oil and water in "well".
Oil and water in “well”.
Dough mixed together.
Dough mixed together.
After kneading.
After kneading.
Cutting into pieces.
Cutting into pieces.
Pieces rolled into balls.
Pieces rolled into balls.
Pat down before rolling.
Pat down before rolling.
After rolling.
After rolling.
Ready to turn.
Ready to turn.

*Note: I mill my own soft white winter wheat using wheat berries that I purchase in bulk. It is important that you use soft instead of hard white winter wheat because the texture is very different. If you use hard, your tortillas will turn out like crackers. You will not be able to fold them. If you do not have soft white winter wheat, never fear! They can be made with regular all-purpose flour or unbleached flour. I choose whole wheat flour that I mill myself because I believe that it is healthier for my family. But we all have to start somewhere! Making these from scratch even with regular bleached all-purpose flour is still better for you than purchasing them from the store. If you are still getting accustomed to the taste and texture of whole wheat, try using 2 cups soft white winter wheat and 2 cups unbleached flour. But my family enjoys my tortillas using all whole wheat. If that is what you are trying to achieve, start with 2 cups to 2 cups and each time you make them, use more whole wheat. Pretty soon your family will be enjoying 100% whole wheat tortillas too. For more information about milling wheat, please see my daughter’s article on Why I Mill Flour Myself.

User Rating: 4.83 ( 9 votes)

About Joann

After their retirement, Joann and her husband moved to their off grid homestead, along with their daughter and her family. Doing laundry by hand and pumping water keeps Joann young! In her free time, she enjoys reading, spending time with her grandchildren, and baking lots of goodies in the kitchen.

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5 comments

  1. Not sure why I cannot find the recipe. Can you have the salsa recipe posted at this location?

  2. if you add hot water a little at a time you will get a better texture.. being a native tex mex flour tortillas were a staple growing up .. My mother was NEVER a fan of lard or cristo so we use corn or olive oil so it’s nice to see someone else using oils instead of solids or lard.. when you roll them out and cook them we use a round cast iron griddle when they puff up that’s when you know your tortilla is made correctly.. have a great day just felt like sharing.. .. oh yeah.. I can salsa too we use it like ketchup.. I did six cases of half pints and three cases of pints.. i love it too.. your site and youtube is great.. best of luck to you and your family

  3. Love your article, Joann. Would love to see more from you.Your life experience has much to offer! Blessings to you and your family!

  4. Thanks Joann! I have recently been making roasted veggie wraps. Next time I will have to try your recipe for homemade tortillas.

  5. This looks really good, I am going to have to try them. I have been trying to get my hubby on board on more self sustaining life style by buying less store foods and making more from scratch. Who knows what is being added to the foods now days. its just disgusting! Love what you all are doing. One day I will be doing it too. Thanks for the recipe.

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