Homemade tortillas were on our eat-from-the-pantry menu and Chris (from Joybilee Farms) asked if I’d share the recipe. Before doing so, I simply had to weigh in on the should-you-make-your-own-tortillas debate.
As you can see, it’s worth it for me.
Now, it’s time for the recipe.
My happy helpers. Will rinsed the beans for half an hour and had SO much fun! (And no, they’re not always quite so happy!)
Whole Wheat Tortilla Recipe
Makes about 10 tortillas
- 2 cups flour (can use any combination of white or wheat flour.)
- 1/4 cup butter (or coconut oil, lard, etc.)
- 1/2 tsp salt
- up to 3/4 cup water, very warm (the dough should be moist but not “soggy” unless you’re using a heated tortilla press. Then it needs to be very moist.)
- Mix flour and salt in large bowl
- Cut in butter (or oil)
- Add warm water and stir. Dough should be nice and moist. (At this point, you can let sit for up to 4 hours, covered, if desired.)
- Heat frying pan over medium-high heat.
- Divide dough into 8-12 balls.
- Roll thin on floured surface.
- Bake tortillas for 30-45 seconds on each side or until just barely golden.
- Stuff with desired toppings and serve warm. Or, bake til extra crunchy for a yummy snack for the little helpers. Unused tortillas keep for a couple days on the counter or in the fridge.
*Three years ago, my in-laws gave me a tortilla press for Christmas. Though I made my own before then, the tortilla press has made it SO much faster. If you love the taste of homemade tortillas, it makes for a very fun and practical gift.
What about you? Do you make your own tortillas?
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