Perfect Homemade Tortillas

October 21, 2017

Last week as I set up to make our celebration meal, aka Fajitas, I had to think “I need to buy tortillas”. By this point, I already figured out that New Zealand is not on any podium when it comes to baked goods (well not the ones I am found of anyways). Therefore, my next thought was “Let’s make some homemade”!

What a good idea, right?

I think I am becoming an adept of everything homemade. Even if it takes a few more minutes than buying the product in store, it is so rewarding and worth it taste wise.

So here I go again, on a search for the best recipe and I found this Best Ever Homemade Flour Tortillas on the Café Sucre Farine blog. I went for flour instead of corn ones, simply because masa harina, ground corn and lime, i not easily found here like most “ethnic products”.

What’s magic about this recipe is: it basically takes no time to do. You bring all the ingredient into a dough and knead for about a minute until you have a smooth texture. After 15 minutes of rest, heat up your pan, divide the dough and roll out those tortillas. Plop each tortillas in the heated pan, one minute on each side and le tour est joué (basically Game set in french)!

Now, you’ve got yourself some more than decent flour tortillas, that will have you trade a trip to the grocery for homemade goodness. And that’s what I am talking about! If it wasn’t to get “better than store bought” product I would probably not bother. But when you get delicious and fresh tortillas in this little time, why not?

So next time you are having a meal like these fajitas, why not give homemade tortillas a go? And reserve the leftover tortillas for a sweet treat like these Apple Chimichangas!

Let me know what you think about these!

À plus,

ZCM

 

Print Recipe
Perfect Homemade Tortillas
Soft, smooth and fresh tortillas to go with any of your mexican ,or not, meal. Ready in no time!
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 15 Minutes
Servings
Tortillas
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 15 Minutes
Servings
Tortillas
Ingredients
Instructions
  1. In a medium bowl, mix together all the dry ingredients. Add the oil and gradually add the water while mixing with a fork. When it starts to form a ball, transfer your dough to a floured surface and knead for about a minute or until it it smooth.
  2. Divide the dough into 16 portions, coat each with flour and form into balls. Flatten each with the palm of your hand and cover with a tea towel. Leave to rest for 15 minutes.
  3. After the rest time, start by heating your pan over medium-high heat. With a floured rolling pin, roll each flatten ball into a 6-7 inches diameter circle with a thickness of 1/4-inch on a lightly floured surface. Avoid stacking tortillas as they will stick to each other.
  4. Once your pan is very hot, take one circle to the pan and cook for a minute or until brown spot are noticeable and the uncooked side shows bubbles. (See notes for cooking advice) Flip to the next side and cook for about 30 seconds.
  5. Once cooked, remove from pan with tongs and stack into a covered container or a zippered bag to keep them soft and pliable.
  6. Serve the tortillas warm or let cool for later. When you are ready to use them, heat one tortillas at a time in the microwave for 15 seconds and serve immediately. If you don't have a microwave, turn the oven on to 210F/ 100C and place a small bowl of water at the bottom of the oven. Once temperature is reached, place the tortillas in a dutch oven with the lid on (alternatively wrapped in foil paper) and place in the middle of the oven.. Take one tortilla at a time as needed.
Recipe Notes

If the tortillas take too long to show brown spots, increase the heat of your pan otherwise you risk having dry tortillas. On the other hand, if they are browning too fast, reduce the heat.

I flour accumulate in your pan, wipe out the excess in between tortillas to prevent  flour to burn and stick to the next tortillas.

To conserve:

Store in airtight container or zipped bag in refrigerator for up to a week. You can also freeze them, in which case you need to separate them with parchment paper in a Ziploc bag.

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

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