Flour Tortillas Diaz

"This recipe is based on an article in the San Jose Mercury News by Stacy Diaz. I tried it and didn't need near as much water as the recipe indicated. The dough should not be sticky. This recipe is healthier since it uses oil instead of shortening."
 
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photo by Pinot Grigio photo by Pinot Grigio
photo by Pinot Grigio
photo by cdavis81 photo by cdavis81
photo by 2Bleu photo by 2Bleu
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
40mins
Ingredients:
5
Yields:
12 tortillas
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ingredients

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directions

  • Mix the dry ingredients.
  • Add oil and mix with hands.
  • Mixing with your hands, add water a little at a time, until you get a soft dough.
  • You should be able to mix in all the dry ingredients, but the dough shouldn't be sticky.
  • (You can add in more flour if you add too much water.) On a floured surface, knead the dough for 2- 4 minutes, adding flour if the dough is sticky.
  • Form dough into a ball, cover with towel and place upside down bowl over dough.
  • Let the dough rest for 15-20 minutes.
  • NOTE: the dough will not rise, this just rests the gluten.
  • Heat ungreased griddle to medium-high.
  • Break off golf-ball sized pieces of dough and flatten into 5 inch circles.
  • On a floured surface roll out tortillas using a back and forth motion, turning the tortilla 1/4 turn after each roll.
  • Flip the tortilla at least once.
  • Place tortilla on hot griddle and cook till bubbles rise (20-25 seconds).
  • Flip and cook on the other side 20-25 seconds.
  • Finished tortillas will be speckled with brown.
  • Place cooked tortilla in a bowl covered and lined with a towels.
  • NOTE: When you get good you should be able to roll out a tortilla while one on the griddle cooks.

Questions & Replies

  1. What do you do to avoid cracking .stiffness?
     
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Reviews

  1. This recipe never lets me down and is a crowd favorite. I grew up with Grandmas tortillas which were made with lard and I've tried just about every recipe (with lard) on this site and they crack when folded and are dry the next day. Not this one though, tortillas are pliable even the next day. I can roll them out thick or thin. This is the only tortilla recipe I use and I highly recommend!
     
  2. okay. i made this recipe once before, and i was really happy with it. one of the reasons i picked it was because it didn't have lard or shortening in it. today i tried to make it healthier, so... i did 2 cups white, 2 cups whole wheat. i had to add quite a bit more water to it than recommended, and they were SO tough to roll out. they took longer to cook, and they definitely weren't as nice to use once we were ready for dinner. oh yea... i forgot the cloth in the bowl after they were cooked. do not attempt to change this recipe, use as is... and you will be happy. :)
     
  3. I LOVE this recipe. Over time I've made some MINOR changes. I use white whole wheat flour. Only 1 tsp of baking powder. I also let the dough rest for at least an hour. Then roll the dough into balls and let the balls sit for a bit. It really makes the rolling out easier and the tortillas end up perfect. My kids (3,5,7) and my husband (who pulls out his, "I lived in Mexico, i know how mexican food is supposed to taste" card anytime I try new mexican food) gobble them up!
     
  4. Wow! These were so good. Like 500 times better than the ones in the store. I never knew that tortillas could actually taste like anything.
     
  5. This was our first time making tortillas. These are very easy to make and have an authentic flavor.
     
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Tweaks

  1. Used an electric stand mixer instead of by hand.
     
  2. What a great recipe!! The detailed directions make it easy for even a novice tortilla maker like myself to create fresh, delicious tortillas! The only changes I made were to use whole wheat pastry flour, sodium-free baking powder, half the amount of water, and to replace 1 tablespoon of flour (per tortilla) with cornmeal (for tortillas similar to the organic whole wheat-corn tortillas at Trader Joes). To be able to make tortillas instead of having to buy them is empowering! I'll be using this recipe often! Thanks for sharing it, Julia Rodriguez!!
     
  3. I reduced the salt to 1 teaspoon and replaced 1 cup white flour with 1 cup whole wheat flour. Very easy and very tasty! The directions, especially #11 were quite helpful. Thanks for posting!
     
  4. I chose this recipe to try because of the oil instead of shortening. These are delicious! Much better than anything I've bought in a store. Rolling them thin enough was a challenge, but I just kept dusting it with flour and turned it often to keep it from sticking.
     

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