Y’all, I’m white. And I’m not talking ethnicity. I mean, that’s true too. But down to my core, I’m white. As white as the day is long. I still say things like “fo rizzle” and “crack-a-lackin.” Nothing about me is on point, on fleek, or on anything else. I love Friends, I can’t jump, and I’ve competed in an ultimate frisbee competition. I am white.
So when I say things like, “Yeah, we had tacos for dinner last night. I made tortillas and…blah blah blah,” the response is always the same:
“YOU MAKE TORTILLAS?!?!”
Yes. I’m white. Yes. I make tortillas. Yes. They’re delicious.
I grew up on homemade tortillas. My mom (same ethnicity, surprise) made them frequently and we all loved them. I wasn’t a fan of soft tacos at the time (hard shells all the way), but I’d just eat the tortillas by themselves or with cheese melted on them (the glory of my childhood).
When I moved out on my own, tortillas were one of the first things that I made. I can’t say that those first few attempts were successful (are tortillas supposed to be black?), but after a few tries, I’d perfected it.
Now, I make a batch of tortillas almost every week and my husband and I devour them. They’re good with tacos, burritos, a chicken and cheese melt, vegetable medley (recipe to come next week), and (our personal favorite) topped with cinnamon and sugar. The recipe is really simple and once you nail down the cooking time for your stove, you’re set! I’ll give you a step by step guide, with the shortened recipe at the end.
There are two things I do before I start. First, I put two pans on the stove and turn the heat on to medium. My mom always uses a griddle, which works great, I just don’t have one. 🙂 This gets your pans heating and ensures that your first and last tortillas all cook at the same temperature. Second, I gather all of my ingredients, so I’m not running around like a chicken with my head cut off looking for baking powder while my pans are smoking.
Mix together your dry ingredients: 1 teaspoon of salt, 1 teaspoon of baking powder, and 3 & 1/2 cups of flour. I use both white (2 cups) and wheat (1 & 1/2 cups) because I think it has a better flavor. You can use just white flour, but you can’t use just wheat. If you choose to use wheat flour, you have to include white flour, as well. Next, add 1/4 cup of oil. I use vegetable oil. Mix that in with your dry ingredients. It will form a few little balls that resemble BBs (which you can see in the picture below).
Once the oil is mixed in, add approximately 1 cup of warm water. The more wheat flour you use, the more water you will need. I start mixing the dough with a spoon. Once it is somewhat mixed together, I use my hands to form a ball.
You may need to throw it onto the counter and knead it a bit. I normally do, just for good measure.
Once you have the dough well-mixed and kneaded, split it into 10-12 balls.
Roll out each ball into a tortilla-like shape. (Honestly, I can’t ever make a round tortilla. Just do your best.)
Place the tortilla in the pan for 1-2 minutes (depending on your stove) on each side.
When they’re all done, you’re ready to eat! Yay! You did it! And look how pretty they are!
A couple of things. First, I roll out the tortillas as I’m cooking them, but only because I’ve done this many times. If you’re new to it, I would start by rolling them all (or a majority) out first so that you don’t burn the tortillas (speaking from experience). Second, you’ll need to adjust the time and temperature depending on your stove. I put mine on a 6 and it takes 1 minute on each side, but this is the result of trial and error. So just play around with it and see what works for you.
That’s it. Try it a couple of times and I guarantee you will master the art of tortilla making. It’s a super simple recipe and process! Go ahead; I have faith in you! 🙂
- 3 1/2 cups flour (white or mixed with whole wheat)
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 cup oil
- approx. 1 cup warm water
- Heat pans/griddle on stove on medium heat.
- In a bowl, mix the flour, salt, and baking powder with your fingers.
- Add the oil and mix until mixture resembles little BBs.
- Begin adding the water a little at a time until you get a firm dough.
- As the dough starts to form, you may want to mix with your hands and throw it on the counter to knead it.
- Add flour or water if needed.
- Divide dough into 10-12 balls.
- Roll them out and put them on hot pans/griddle for 1-2 minutes, then turn them over for the same amount of time.
- Keep an eye on them since all stoves are different.
This is one of my favorite recipes from my childhood, and I love that I can make it now that I’m an “adult” (ha!). Do you have any favorite childhood recipes that you now make for yourself? Share in the comments below! 🙂