Have you ever been to a really awesome Mexican restaurant where they are making fresh tortillas right there in front of everyone? Living in San Diego there are more than a few of these tasty places and I cannot get enough of them!
There are a couple in Old Town San Diego where they are actually set up making them right off the side of the sidewalk. You can walk up and buy a stack of 4 fresh tortillas for about $1-$2. I can’t quite remember. But it is a fun treat to buy.
Well the last couple weeks I have been dreaming about fresh tortillas. I bought one of those big packs at Costco and maybe it’s my pregnant taste buds but they just didn’t taste that spectacular. So I set off to make my own for the first time.
I ended up making homemade wheat tortillas to keep things a little healthier. They turned out pretty good!
Keep in mind that since this recipe calls for wheat flour the tortillas are a little heavier than a traditional white flour tortilla but still way better than a store bought bag.
You can freeze them
I decided to make a double batch and freeze half of them. This way I can have some on hand for the next few weeks. We eat things like breakfast burritos and quesadillas all the time so I know we will eat them pretty quick!
How to Make Homemade Wheat Tortillas
1 ½ cups wheat flour
1 ½ cups white flour
1 tsp baking powder
1 tsp salt
1/3 cup vegetable oil
1 cup warm water
In a large mixing bowl whisk together your flours, salt, and baking powder.
Make a well in the center of the flour and pour in your oil. Using your hands, slowly start incorporating the two together by pulling the flour over the oil and mixing it in.
Keep repeating this motion until your mixture starts to form pea size balls of dough. Make another well in the center of the bowl.
Pour in your warm water. Again, using the same motion of pulling the flour over the water start mixing the water and flour together using your hands.
Once a ball of dough starts to form you can begin to knead the dough and continue for about 3 minutes.
Cover and let the dough rest for about 30 minutes.
Preheat your pan or griddle to medium high. I used a griddle and had it set to 375 degrees F.
Break off small pieces of dough and roll into 2” size balls. For a larger burrito sized tortilla you might want to double this size.
Flour your working surface. Using a rolling pin or one of these cool tortilla presses (affiliate link) flatten out the ball as thin as you can get it. We are talking paper thin here, or maybe more like cardstock thin.
When placing the rolled out dough on top of each other make sure there is enough flour between sheets so they don’t stick to each other.
Put them on your pan and let cook for about 2 minutes on the first side and 30 seconds on the other side.
How did yours turn out? I bet you are never going to buy tortillas again!
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