With Cinco de Mayo almost a week away, it’s not too late to brush up on your tortilla making skills. If you don’t have any tortilla making skills, well you have come to the right place! Below you will find a tortilla tutorial. Say that one five times fast. Homemade tortillas are easy, and less expensive than the prepackaged. They taste amazing too!
You can even make these for dessert. Just follow the recipe and when the tortillas are right off the griddle, butter them and sprinkle with cinnamon and sugar. Delish!
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons of butter softened
- 1/2 cup of warm water
- Combine flour, baking powder, salt and butter in a medium bowl.
- Gradually add water and mix until a smooth dough is formed. If the dough is too sticky, add a little more flour.
- Roll dough into one and one-half inch balls.
- Set on a plate or baking sheet and cover.
- Let rest for ten minutes.
- Flatten one ball at a time between two small plates and then roll into a six inch circle.
- The flatter you roll the dough the more it will resemble soft tacos, thicker dough is more like a gordita.
- Place the tortillas on a griddle and cook over a medium heat until the tortillas turn white, then flip and repeat.
- Ready to eat.
More Homemade Bread Recipes to Try:
- Homemade Bagels
- Homemade English Muffins
- Homemade Sweet Cornbread (Whole Wheat)
- Homemade Sweet Whole Wheat Bread
- Homemade Whole Wheat French Bread Rolls
- Homemade Yeast Cinnamon Rolls
Richelle F says
That looks fun, and yummy! I’ll have to try it!
Great job on the tutorial!
What kind of flour are you using?
I am using unbleached white flour. I have made them with half white/ half wheat and they are delicious too.
Kendra at Handprints On The Wall says
Thanks for the recipe! I tried making tortillas with the kids a couple days ago, and they came out too brittle to roll. I think I’ll try this recipe next time!
Tortillas are one thing I’ve never tried to make… and I cringe at the price or them in the store… AND we eat a LOT of tortillas, so… THANKS for the recipe. Great idea!
This is great, thanks! I have never tried making these, but i will now try since we eat them all the time for “roll up sandwiches”, quick quesadillas, tacos, mini pizzas, etc etc. Here is a question though, How long will these keep in the fridge? The same amount as the store bought?
I have been wanting to try tortillas! Thanks.
any suggestions what to use if you don’t have a griddle? Would a skillet work?
A skillet works just fine. I use a griddle because I can make more at a time.
Marcus and I are going to have to try this recipe!
Wow, learn something everyday! Definitely will have to try this one!
I just can’t seem to roll mine out thin enough…they look more like thick tortillas….any suggestions?
I am not sure, keep practicing I guess…. you could try a tortilla press, but you still have to roll it out after you press it.
Do you use unsalted butter in this recipe?
I have used salted and unsalted. I don’t think there is a big difference. Thanks for asking!
Hi! Love this recipe! Thanks for posting it 🙂 Made it for a quick what on earth will have for lunch today lunch, lol, and they worked out beautifully! Many thanks 🙂
Hi. I am wanting to try to make these, but do not have a mixer. Can I do these without a mixer? Thanks!
I’m a new reader to your blog, and have made tortillas a few times. I’ll have to try your recipe. I noticed you use butter. The recipe I use calls for shortening or lard, and recommends a combination of both for best flavor. While I was watching your video about chicken stock, I was thinking you could use the fat from your chicken stock (that you discard after you refrigerate) for making your tortillas. Just substitute one Tbs. of your butter with it and see if you like the flavor. (Your bacon drippings would also work.)
We (DH and I) made these tonight for fajitas with whole wheat flour. We really enjoyed them. Thanks for sharing!
I was just wondering if you have to use these homemade tortillas immediately or if they can be stored for another day? If so, how do you store them? How long do they keep? Thanks!
Usually my family eats them all right away, but I have frozen them before too. They keep in the fridge for a few days.
Don’t know why you say that you still have to roll the tortillas after they have come off the press. I use a tortill press (I have two, one large an one six inch) when I make tortillas and use them just as they come off the press. Saves a lot of time.
The press I was using at the time did not press the tortillas out large enough not to roll out. I’m sure there are other presses that do though.
What temp do you set the griddle at?
325 – but my griddle runs hot. https://thehappyhousewife.com/cooking/wp-admin/edit-comments.php#comments-form
I will be making these for dinner tonight.
We go through a lot of tortillas. We do soft tacos a lot and I make a ton of breakfast burritos to freeze for fast and easy weekday breakfasts. I’ve never tried making tortillas myself but this definitely looks worth trying!
Thanks for the recipe. I’m going to try them tonight!
I don’t know why I didn’t think about using the griddle before! Thank you for that time saving tip:)
I was wondering why mine turned out dry and brittle after cooking them. I followed the recipe exactly. Should I add more water
Love this recipe! I have linked to it in my blogs, the most recent time being today! Thanks again for a great recipe!
Oh my goodness these are good! I made one batch, heard my husband rave on and knew I had to make another batch if I wanted any. Thanks for sharing!
Hi,can you use margarine? Tried making tortillas but they kept on breaking from off the pan.What could be the problem? The margarine,flour? Thanks
Julie L says
I made these tonight because the bag of tortillas I bought from the store were past their date. This was a really helpful and simple recipe and I made tasty tortillas this evening. I made them too thin at first and the last few I rolled it a little thicker. I’m going to use your recipe from now on.