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Web's Best Recipe Tortillas

Making your own recipe tortillas is fun and satisfying. Whether it's flour tortillas or corn tortillas that you crave, the recipes are on this page.

Trivia: In the US, tortilla sales are second only to sales of sliced bread, surpassing all other packaged bread products on the shelves. Americans are eating more tortillas than bagels and muffins.

Tip: Using a tortilla press makes the task of making tortillas a whole lot easier. Check out the ITALIAN CHEF Wood Tortilla Maker Stamper Stamp Press NEW

These Non-stick Mini Tortilla Bakers are also helpful.

And now, the recipe tortillas.

Recipe Tortillas -- Basic Flour Tortilla

Tip: Some cooks recommend using lard instead of shortening. They claim the recipe just doesn't turn out as good with shortening. Try both ways and decide for yourself.

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon shortening
2 teaspoons baking powder
1 cup hot water

Combine flour, salt, and baking powder. Cut in shortening. Add hot water and knead. The dough will be soft. Add a little flour is absolutely necessary, but use caution. Additional flour will cause the tortilla to be stiff.

Let recipe tortilla dough rest for 30 to 60 minutes. Form into 12 balls. Coat rolling pin with as little flour as possible. Roll the balls in flour just to coat. Roll out the balls on an unfloured board, OR if you can, pat the dough with fingers to make it as thin as possible.

Heat the griddle to medium or medium hot, and coat very lightly with oil. Cook each recipe tortilla until bubbles show, then turn over and cook the other side. Do not allow tortilla to brown. Turn tortilla over again. Place a towel on the tortilla, then carefully press on one corner of the towel. Rotate the palm of your hand over the tortilla in a cupping motion. The tortilla will puff up. Immediately remove from heat and wrap in dish towel to keep warm.

Recipe Tortillas -- With Whole Wheat

1/2 cup flour
1/2 cup whole wheat flour
1 tbsp vegetable oil
6 tbsp warm water
1/4 tsp salt

Combine white and whole wheat flour and salt. Mix water and 2 tsp of the oil together. Stir this into flour mixture, forming a soft dough. Divide recipe tortilla dough into 12 pieces. Coat palms with the remaining oil. Roll each ball in your oiled hands, then place in a bowl and cover. Allow to stand for 15 minutes.

Preheat an ungreased frypan. Shape each ball into a very flat 4 inch round patty. Roll out on a lightly floured surface to a 6 inch circle. Cook each round on preheated frypan until bubbles form on top. The bottoms should be flecked with brown but not too crisp and still flexible.

Stack cooked tortillas, cover with a dry cloth towel. Serve immediately or warm to serve later.

Recipe Tortillas -- With Corn

Tip: MASA HARINA, 10 lbs. is available from Amazon.

4 cups deep yellow Masa Harina, finely ground
2 3/4 cup cold water
1 tsp salt

Combine all ingredients. Stir until smooth. Dough will be slightly sticky and form a ball when pressed together.

Test by flattening a bit of dough between your hands. Add water a bit at a time if the edges crack. Test after each addition. Recipe tortilla dough is ready when the edges do not crack.

Divide the dough into 24 balls if making tacos, and 12 balls if making quesadillas.

Place on a plate and over with a damp towel. Line a tortilla press with 2 sheets of plastic (ie any heavy duty plastic bag). Heat an ungreased skillet until medium to medium hot. Flatten each ball of dough in the press. Remove the plastic from top. Holding the tortilla with your fingers, peel off the bottom sheet of plastic. Lay the tortillas on the skillet one at a time. Cook about 30 or 45 seconds per side. Press the top of each tortilla with your fingertips, causing it to puff. Remove from pan and place tortillas on a towel. When they have cooled to warm, stack and wrap in a towel.


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