| Total: | 1 hr 25 min |
| Prep: | 55 min |
| Cook: | 30 min |
| Yield: | 12 – 16 tortillas |
| Total: | 1 hr 25 min |
| Prep: | 55 min |
| Cook: | 30 min |
| Yield: | 12 – 16 tortillas |
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup warm tap water
Instructions
- In a large bowl blend together flour and oil using a fork. Dissolve the salt in the warm water and slowly add water to flour mixture until dough comes together. Shape into a ball and knead for 3 minutes. Return dough to bowl, cover with with plastic wrap and let sit for at least 30 minutes. Divide dough into 12 golf ball size pieces. Roll each piece into a 8 inch round using a rolling pin or a bottle. Cook the tortillas in a hot skillet over medium high heat until each side is slightly browned. Wrap in foil and keep in warm oven until ready to use. Unused tortillas may be stored wrapped in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 145 |
| Total Fat | 6 g |
| Saturated Fat | 0 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 114 mg |
| Serving Size | 1 of 14 servings |
| Calories | 145 |
| Total Fat | 6 g |
| Saturated Fat | 0 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 114 mg |
Reviews
Nope. But in your latest issue you have this recipe…sort of. It uses half a tso of baking powder 1/3 cup lard or shortening instead of oil. That recipe worked well.
looks like it would and is a easy recipe to make thank you
When I read the one star review, I thought the reviewer obviously didn’t know how to make tortillas (sorry, reviewer). Wrong. I’ve been making both corn and flour tortillas for years, so I’m pretty accomplished. I don’t know why I tried this new recipe, but I’m sorry I did. Even with plenty of resting time, these would not roll out! Getting them thin enough was so difficult, that my husband had to step in and roll them, which led to some pretty weird shapes! I did try using my heavy duty tortilla press, but that failed to get them thin enough because the dough is so resistant. Sorry; I’ve never given a one star before. They taste fine, but I’m going back to my tried and true recipe.
I ABSOLUTELY LOVE THESE!! My husband has snubbed all my attempts at making tortillas until I made 3 dozen of them.. I got, maybe, 3 out of all of them because he scarfed them all down! These are so easy to make and the best recipe I have found thus far. 5 stars all the way!
We love this recipe. Now this is the only way we have tortillas. we don’t buy them in the store anymore. Store boghtin is not the same tasting as homemade.
I have tryed your recipe put when i roll it out to put it in the tortilla pan the dough shink it will not stay to the shape that i rolled out
I thought the tortillas were a little on the oily side-it could have been my mistake in measuring. I will give them one more try.
I followed this recipe exactly and everything came out perfect!! Now i am useing this recipe instead of buying tortillas already made because they taste better than store bought and I can control how many I need.
After searching the internet for other recipes after I already tryed this one, I found out this recipe is missing baking powder. This recipe was ok but very rubbery and elasticy in your mouth.
I tried this recipe I thought my Nana did this when i was a child how hard could it be?? It wasnt hard at all. Simple and taste great. Tip for cooking these use a electric griddle. The product will not burn and will brown also use kitchen towels to cover. I and my family enjoyed the tortillas and we will be making this recipe for years to come. Thank you, Molly