Homemade Tortillas

Tortillas are something I couldn’t live without. We eat them almost daily around our house.  I’ve wanted to make homemade tortillas for a long time because we eat them so often that making them homemade would save money. Plus it is healthier. And if I can make my own, then I can have them anytime, even if I can’t get to the store for some reason.

Tortillas

I’ve tried to make homemade tortillas many times, but to be honest, I’ve struggled. Every recipe I’ve found is essentially the same: flour, shortening (which I don’t love) or lard or oil, salt, maybe some baking powder, and milk or water. But no matter how many recipes I’ve tried I just couldn’t quite get the soft, supple goodness I was hoping for. Either they ended up too thick and more like pita bread or too thin and more like a chip or just right thickness-wise, but crumbly.

Note – The links in this post are affiliate links meaning if you purchase after clicking on them, I will be given a small commission (at no additional cost to you).  Learn more here about how I am (and am not) compensated, and thank you for your support of me and my family!

Well I think I’ve finally found it: the perfect homemade tortilla recipe.  For me, the secret is yeast.  I know…not a typical tortilla ingredient, right?  I just decided on a whim one day to try it, and they were the most tender, soft, and flavorful tortillas I’ve ever made.

Plus, these homemade tortillas keep well.  Make a large batch, and freeze them.  Or if you really love that hot-off-the-grill-ness, make up some dough, and keep it in the fridge for up to a week.  Portion off just a bit at a time, and cook them up as needed.  These also make great wraps and thin crust pizzas.

Also, these can be made with white flour or whole white wheat flour.  The first few pictures below (ingredients, etc.) show white flour, but the finished product pictures below show them with whole white wheat flour. I’ve made them both ways, and they always turn out!

* Some links in this post are affiliate links meaning, at no additional cost to you, I may get a small commission if you make a purchase. Some links (those to Thrive Life) actually provide you with a discounted price. Thanks for your support in this way!

Start by gathering your ingredients.

Homemade Pita Bread IngredientsHomemade Pita Bread Ingredients

Then, add the hot (but not boiling) water, yeast, and sugar to your mixer.

Add Water Yeast and Sugar to homemade Pita Bread

Let that sit for about 5 minutes until the yeast is completely dissolved.

Yeast dissolved pita bread

Now add the oil, salt and flour.

Add Oil Salt and Flour to homemade pita bread

Start with mixer on low until all ingredients are incorporated. Then increase speed to medium, and leave running for 5-7 minutes until you have a very smooth dough. You made need to add a little flour. Dough should just barely start to pull off the sides of the mixer. It is better to add too little flour than too much.

Smooth Pita Bread Dough

Coat your hands and a large bowl with a bit of olive oil. Remove the dough from the mixer and place into the bowl. Cover with a moist towel, and let rise until double (about 45 min to just over an hour).

Let Pita Bread Dough Rise

Divide the dough into 12 balls.  At this point, you can refrigerate your dough for up to a week. If you want just one tortilla at a time, this is a great option!  Now, using your hands, gently flatten each ball into a disk.

Flatten pita dough into disk

Place the first disk on a floured surface and roll from the center out until about 10-12 inches in diameter.  Don’t pick the tortilla up (unless it is sticking).  Just roll from center out in each direction all the way around.  The dough should be very thin when rolled out.

Thin tortilla dough

Warm a cast iron skillet or electric griddle over high heat (you want a hot pan). Once pan is very hot, drizzle a little olive oil in the pan and then wipe off the excess.

Oil on pan for tortillas

Lay a rolled-out tortilla on the skillet, and cook for 30 seconds, until you see bubbles starting to form.  Flip and cook for 30-60 seconds on the other side, until large toasted spots appear on the underside. Flip again and cook another 15-30 seconds to toast the first side.

Cooking tortilla

The tortilla should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the tortilla gently with a spatula or clean towel (below is actually a picture of a pita since I forgot to take one of the tortilla at this time, but the same principle applies).

Push for bubbles in Pita Bread

 

Enjoy!

 

Pin It Now For Later!These homemade tortillas have a "secret" ingredient that makes them extra soft!

 

Homemade Tortillas
 
Author:
Cuisine: Latin
Ingredients
  • 1 tsp. sugar
  • 1 cup hot (not boiling) water
  • 2 tsp. active dry or instant
  • yeast
  • 1 Tbsp. olive oil
  • 2½ cups flour
  • 1 tsp. salt
Instructions
  1. Add the hot (but not boiling) water, yeast, and sugar to your mixer. Let sit for about 5 minutes until the yeast is completely dissolved.
  2. Add the oil, salt, and flour to yeast mixture.
  3. Turn mixture on low, and mix until all ingredients are incorporated.
  4. Increase speed to medium and leave running for 5-7 minutes until you have a very smooth dough. You may need to add a little flour. Dough should just barely start to pull off the sides of the mixer.
  5. Coat your hands and a large bowl with a bit of olive oil.
  6. Remove the dough from the mixer, and place into the bowl. Cover with a moist towel, and let rise until double (about 45 min to just over an hour depending on your home).
  7. Divide the dough into 12 balls. Using your hands, gently flatten each ball into a disk.
  8. Place the first disk on a floured surface, and roll from the center out until about 10-12 inches in diameter.
  9. Warm a cast iron skillet or electric griddle over high heat. Once pan is very hot, drizzle a little olive oil in the pan, and then wipe off the excess.
  10. Lay a rolled-out tortilla on the skillet, and bake for 30 seconds, until you see bubbles starting to form.
  11. Flip and cook for 30-60 seconds on the other side, until large toasted spots appear on the underside. Flip again and cook another 15-30 seconds to toast the first side. The tortilla should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the tortilla gently with a spatula or clean towel.
  12. Enjoy!

Want More Food Storage Recipes?

If you’d like more (family approved) 100% food storage recipes, I have a recipe book that you can find here or by clicking on the image below.