Tortillas Recipe - Food.com (2024)

68

photo by Regina G.

Reviews

1. I've tried all the tortilla recipes on Food.com now and have come to the conclusion that this one is the best. I do change it up and add 50% olive oil and 50% shortening instead of just shortening and it makes the dough a bit more plyable and pressable. Also if you do refrigerate this dough it's best to let it warm to room temperature before using a tortilla press or rolling it out.

   cinder55

2. I was so nervous to try this recipe, but it worked great! I used 1-1/2 cups all purpose flour, 1/2 cup wheat flour and butter flavored shortening (all I had). I made them thin and about 6-7" getting about 12. When rolling them out, if you roll up and down then move the tortilla a few inches clockwise and roll up and down again and keep doing this, it stretches the dough and makes circles easy. All of mine were circular and it was my first time, so it does work :) Thanks so much for broadening my horizons!

   Brianna Storer

3. I'll never buy tortillas from the store again! These were so good and so easy to make. I used coconut oil in mine and they turned out super tasty. Now I am experimenting with other types of flour- today I used a combo of regular, garbanzo bean and sorghum flour and we were very happy with the outcome. I think I'll try rye flour next...

   mstan1369

4. Excellent tortilla. Had some problems at first, but by the 6th tortilla I had it down. Tried using the electric pancake griddle and a tortilla maker I own, but they did not get hot enough.<br/>The cast iron skillet heated to a much hotter temp and this worked the best, keeping the tortilla soft while still browning the outside a little.

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   Marla in TX

5. Really good! Was so nervous making our own, but they were so much better than store bought! We tried the 50% olive oil/50% shortening, and it worked perfectly.

   bzsoccermom

see 62 more reviews

Tweaks

1. I made these tonight for burritos, using vegetable oil instead of shortening since I didn't have enough shortening, and I didn't quite use all the water. I made them in a stainless steel frying pan over medium-high heat, and it worked just fine. I must say, they were pretty easy to make and well worth it. All it takes is a good non-stick surface (although the dough was never that sticky to begin with) and some patience for rolling the dough. Other than that, it's a snap. Since my vision isn't all that good, I tested for flip-readiness by sliding a spatula under the sides of the tortilla while cooking. When it let go of the pan, it was ready to flip. I meant to take pictures, but they got gone too quick. They were just that good!

   ransomedbyfire

2. I had so much fun making these and they taste really good - way better than store bought. I used the food processor to mix the dough which was a cinch. I used the shortening instead of oil and next time I make them I will try the oil to see if any difference. It is a bit difficult to get the hang of rolling the tortillas. I patted the dough into a circle and then kept turning it as I rolled it and that seemed to work well. I would say I rolled it out to the thickness of 2 sheets of paper but I think I needed to go thinner still as the finished product was just a wee bit thicker than the store brands. My son loved them and he is kind of picky so that is indeed a compliment! Will definitely make again and save myself the $3.19 that the grocery store is charging. I estimate this recipe cost less than 75 cents to make - bonus! Thx for posting this CharlotteJ!

   mums the word

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