We eat a lot of fajitas, wraps, soft tacos and shawarma at home. We usually buy tortilla wraps from the grocery, but I have always wanted to make these from scratch at home. Of course, making homemade flour tortillas will take some time, but it tastes way better than what we buy. Bonus as well is that they freeze well, so you can keep a batch in the freezer.
After a lot of research (a.k.a. Googling) I settled on these recipes from Café Sucre Farine and Serious Eats. After analyzing the recipes, I merged both and got a super delicious homemade flour tortilla. I used a bit of whole wheat flour to make the flour tortillas more filling and keep you satiated longer. I also prefer to use a bit of lard (I save the fat I get from roasting a pork belly, see here for a very yummy recipe!) than all vegetable oil, but you may use all vegetable oil if you want. The lard just gives it a slight porky taste which I enjoy.
What can you do with homemade flour tortillas?
The usual fajitas, wraps, soft tacos and burritos. The choice for fillings of these are endless as well!
I´ve also been wanting to try making pizza with these for easy dinners.
You can also make flour tortilla chips with these, just cut into wedges (4 – 6 wedges per tortilla, depending on how big you want them), sprinkle with a bit of sea salt and bake for 12-15 minutes in a 350°F/175°C, turning halfway. Serve with hummus, tzatziki, or salsa. So good!
Let’s make our homemade flour tortillas!
You can use a stand-mixer with a dough hook to knead the dough, but I just use muscle power as it doesn´t require much kneading.
Set out your ingredients.
Mix the flours, salt and baking powder in a bowl. I used this Lekue bowl, which was a gift from Tobi. Makes kneading small batches of bread quite easy.
Add in the oil and water and mix with your hands or a spatula until incorporated. Knead for a few minutes until the dough is smooth. Cover with a kitchen towel and let rest for 10 minutes.
Transfer to a well-floured surface and divide into 8 to 16 portions, depending on how big you want the tortillas to be.
Roll each piece into a ball. Cover, set aside and let rest for another 15 minutes.
I made 16, and they were quite tiny!
Now you have your dough! Time to roll them out.
Once the dough has rested, heat a pan (cast-iron is best) or a griddle over medium-high heat. Get one ball. On a floured surface, flatten the ball with the ball of your hand, then roll out thinly with a rolling pin to your desired size. It can be quite tricky to get perfect circles like the store-bought ones, but it doesn`t matter as these taste way better anyway! Just do your best.
When the pan or griddle is hot and ready, place in the rolled out dough and cook one side for a minute or until some brown spots appear. The uncooked side will bubble up. If browning too fast, reduce the heat, or if too slow, increase the heat.
Flip over and cook the other side for around 30 seconds. Transfer to a plate and cover with foil to keep it warm.
While one tortilla is in the pan, roll out the next one. It is quite easy to get into the rhythm of rolling out, cooking and stacking. Continue until all the dough balls are cooked.
Now you may either serve your homemade flour tortillas warm, or cool and freeze. To freeze, place parchment paper in between the flour tortillas, stack and place in a freezer bag and freeze til needed. Microwave on high for 15-30 seconds before using.