I have always wanted to make my own tortillas and I finally did!
A few weeks ago I invited some girl friends over and had a homemade tortilla test together where we learned how to make them. I had 5 different recipes that I had found around the web, each using different oils and flours. Some used coconut oil, some used shortening, others used olive oil and butter. Not knowing which was the best method, we made them all! Getting together with other women and learning a new skill in the kitchen was so much fun.
After trying all 5 delicious recipes, there was a clear winner. Want to know the verdict? Here it is…
Coming in at #5 was the coconut oil flour tortillas by the Fresh Idea Mama. These tortilla were by far the most beautiful. We loved the color of this one, it was whiter than all the others. We also loved that it used coconut oil. The flavor was great but it got last place because it turned out a little too crispy for our likings. We were looking for a softer tortilla.
Coming in at #4 was the Shortening flour tortillas by Grumpyshoneybunch. We were very pleased with the consistency of these tortillas. They seemed a bit more authentic than some of the others which was a big plus. The tortillas were able to be rolled out quite thin but still keep that tender soft tortilla consistency that we all love. What it lacked in was the flavor, which is pretty important.
Coming in at # 3 was the Olive Oil Flour Tortillas by thebakerupstairs. These may have possibly been my very favorite tortilla of the bunch. See how the tortilla in the picture is shaped like a heart? Yeah, I loved this recipe. They were the easiest tortillas to make out of all the others. I love that I could whip these up 20 minutes before dinner. 20 minutes to fresh homemade tortillas? Yep! The dough only needed to rest 10 minutes. Also, there was no cutting in any of the fats because it was already in liquid form, just add the olive oil and the water the to dry ingredients and stir. It was incredibly easy and quick. These turned out very similar to our shortening tortillas except that these were easier to make and had a great flavor, thanks to our yummy friend olive oil.
Coming in at #2 was surprisingly the Whole Wheat & Flour Tortillas by Confessions of a Homeschooler. We were all a little worried we wouldn’t like just straight whole wheat tortillas but we for sure wanted to try a tortilla recipe that had some whole wheat flour in it. This recipe we found was perfection! We just used half all purpose flour and half whole wheat flour and they were so good that this recipe almost took the gold. We imagined they would be a tougher tortilla almost like eating card board, but these tortillas surprised us. The fact that it has whole wheat flour gave it almost a nutty flavor and made us feel like one of those cool moms that only makes healthy foods for her kids. Also, these rolled out the easiest of the bunch which we really loved.
AND… drumroll please….
Coming in at #1 was the Butter Flour Tortillas by A Sweet Pea Chef. We adapted this recipe a bit because it didn’t actually call for butter, but instead lard, which we didn’t have on hand. This recipe also called for half all purpose flour and half bread flour. Maybe that and the butter combo created the magic. All I know is that these tortillas had the best flavor by a long shot and they were the softest tortilla of the bunch, overall making it the winner. You can tell just by looking at the picture just how soft and tender these tortillas were. The only down fall of this recipe was how hard it was to roll out the dough, but we all agreed it was very much worth the extra effort for the ending result. Also, after storing all the extra tortillas for a couple days, these were the only ones that stayed soft and tender. A definite winner!
Things I learned…
I learned that there is nothing like a hot fresh homemade flour tortilla! They are ridiculously good and so much better than store bought. They do take some time to roll out and unless you are some magical genius, getting that piece of dough into the perfect circle will NEVER happen. But I do think it is worth the time and money to make them if you want your tortillas to have a more authentic taste and feel. You want to know what I learned most from this tortilla making day? It was that learning something new in the kitchen is much more enjoyable with some good friends by your side. If you have a new recipe you’ve been itching to try, invite some friends over to do it with you. It’s a fabulous way to spend a morning or afternoon.
Below is the adapted recipe for the butter flour tortillas. Don’t forget that Cinco de Mayo is coming up! This would be a great recipe to incorporate into your festivities.
Butter Flour Tortillas
- 1 1/2 cups all purpose flour
- 1 cup bread flour
- 2 1/2 tsp baking powder
- 1 1/4 tsp fine sea salt
- 1/2 cup salted butter at room temp
- 1 cup hot water
- Sift together the all purpose flour, bread flour, baking powder and sea salt into a large bowl. Add the butter to the bowl and using your hands mix the butter into the flour mixture until the mixture resembles course crumbs. Slowly pour the hot water into the crumble mixture and stir together until the mixture become moist and sticks to itself, forming a ball shape. Knead the dough for 3-5 minutes or until the dough can hold its shape better and is less sticky.
- Cover bowl with tea towel and let rest for 1 hour.
- After dough has rested, break the dough into 14-16 smaller balls. Cover the balls and let rest an additional 30 minutes.
- Preheat a large skillet over medium-high heat. Using a well floured rolling pin, take a ball of dough and roll out to a thin round circle, or whatever shape you can manage. Try to roll the tortilla as thin as you can. Carefully place tortilla on hot skillet. Cook for 30-40 seconds or until bubbly and golden. Flip and cook the other side until nice and golden. Repeat with remaining dough balls.
- Wrap the cooked tortilla in a clean tea towel until ready to eat.
- Eat right away or once completely cool you can reheat by wrapping tortillas in a damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in the oven.