Prep 45 mins
Cook 12 mins
Homemade tortillas may take more time than buying a bag at the store, but they are so much worth the time. I like to substitute 1/2 whole wheat flour. A tortilla press can be helpful, but not necessary.
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 4.92 ml salt
- 9.85 ml vegetable oil
- 177.44 ml warm water
- Combine flour, baking powder and salt in a a medium sized bowl. In a small bowl, combine warm water and oil.
- Add liquid mixture to the flour one tablespoon at a time, mixing with a fork after each addition.
- Lightly flour a cutting board and knead dough about 4-5 minutes or until smooth.
- Place dough in a bowl and cover with a damp cloth for 20 minutes.
- Divide dough into 12 balls. Place on a place and cover with the damp cloth for 10 minutes.
- Meanwhile, pre-heat a comal or skillet to medium/high.
- Using a floured rolling pin, roll each ball into tortillas of about a 6 inch diameter and 1/8 thick. (Alternative: Line a tortilla press with wax paper and press to desired thickness).
- Place a tortilla on comal/skillet for 30 seconds or until the dough begins to bubble and turn brown. Flip and cook other side.
- Keep cooked tortillas covered in a tortilla warmer, or place on a cookie sheet in a warm oven, while finishing all the tortillas.).
For a low-cal, low fat tortilla, these are terrific. Very easy to make - yes, they're not quite as flavorful as tortillas made with lard, but that's a sacrifice I'm willing to make. The texture was lovely, and I always have these ingredients on hand. My husband said he liked them better than store bought.
We love em, will never buy premade again! I don't think 3/4 cup is enough, water, though.