Skip to content

Chewy Homemade Flour Tortillas

April 7, 2011

Theses tortillas are something that I absolutely love, because #1 they are so versatile, and #2 they are so yummy! Unfortunately I don’t make them enough because it is a little time consuming and it takes a bit of elbow grease to roll them out. However, they are far superior to store bought tortillas, so you really should give them a try. This particular recipe is actually more like a cross between a tortillas and a flat bread, as they are more chewy and less flaky. They can be used for burritos, quesadillas, fajitas (my fav), mini pizzas, and whatever else your creative mind can think up.

Chewy Flour Tortillas
Recipe from here

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don’t want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick.

You are going to roll…

And roll…..

And then, if you are like me, you will make your husband do the rest…

Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

Here are some tips as to technique:

  • Do not use bread flour. You want flour with a low gluten content.
  • When rolling out tortillas, dust your rolling pin with flour, and don’t be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don’t want tough tortillas.
  • Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
  • Once again, I believe a cast-iron skillet or griddle is practically indispensable for making any kind of tortilla. Once you get a rhythm going, you can roll out a tortilla, put it on to cook and, while it cooks, roll out your next tortilla. Seems like an arduous process but, with this method, I could produce 8 tortillas in about 10 action-packed minutes. Be sure to rewrap your fresh tortillas each time you add another to the stack.
  • If you like, you can substitute one cup of whole wheat flour for one cup of the all-purpose flour.

If desired, you can spice up this recipe by adding:

  • A tablespoon of chopped fresh herbs (like oregano or rosemary)
  • A teaspoon or so of dried herbs
  • Freshly ground black pepper (I almost always use this)
  • A tablespoon of minced jalapeños
  • A little garlic powder (or substitute garlic salt for the salt

If you choose to experiment with seasonings, mix dry spices with the flour mixture and fresh or “wet” seasonings with the milk.


Sadly, I have no more pictures because we were so hungry from making them, that we were too busy devouring them!

Try them, you won’t be disappointed!



One Comment leave one →
  1. Dad permalink
    April 7, 2011 4:43 pm

    Yummy looks good come over and make some for me.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: