When I first started making food videos, this was the most popular recipe by FAR. It was the most shared video and the most controversial.
You wouldn’t believe how many people trolled our Facebook feed and made some crazy silly comments about tortillas! Who knew that the subject of tortillas was so sensitive? Now I know.
Some people couldn’t believe that I wouldn’t use lard. I am a dietitian after all and I’ve never used lard in anything I’ve ever cooked. It’s not really a healthy choice, but there were certainly those that believed it was. Oh and then there was my race, how dare I make tortillas.
Let me just say that for all the silliness of those people, it got people making their own tortillas. If you check out a package of tortillas, there are a lot of ingredients. It takes a lot of preservatives to keep those babies shelf stable and they last a LONG time.
I haven’t bought a package of tortillas in over 2 years. These take me 30 minutes or less, start to finish, depending on how many tortillas I want. If they are for tacos, I make 6″ tortillas and you can get 16, 6″ tortillas out of this recipe. If they are for burritos or wraps, 8-12 will do it.
For the whole wheat version of this recipe, go here: Whole Wheat Tortillas
…and to make your life even easier:
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup canola oil
- 1 cup hot tap water
- Add flour, baking powder and salt to a medium bowl
- Add wet ingredients, oil and water, to dry ingredients, stir to combine (this may take a minute or two of kneading, either in the bowl or on the countertop, to get all of the flour combined in the dough)
- Roll out into a ball, dough will be a little tacky
- Divide big ball into the number of small balls (tortillas) you will want to yield
- Keep a towel over the dough balls and take one out at a time to roll flat into a circle on a floured board
- Heat a skillet over med high heat and ensure the pan is hot before placing the tortilla in the hot skillet (use a dry skillet)
- After 30 seconds, turn over to cook on the other side.
- Remove from heat and repeat
This recipe makes 16-6" tortillas or 8-12 larger tortillas for burritos and wraps