Today it’s all about how to make a homemade tortilla. I have made tortillas for years for my family. I taught a class at The Kitchen Corner right here in St. George, Utah several years ago on how to make whole wheat flour tortillas. Mack, my friend who worked there asked me if I knew how to make spinach tortillas.
I said I’ll know how to make them by this Saturday when I teach the class. That was 6 years ago. LOL! One thing about making tortillas, you can make them fairly quickly and they taste so much better than the processed ones at the stores.
How To Make A Homemade Tortilla
Whole Wheat Tortilla Recipe
- 6 cups freshly ground whole wheat flour (I use hard white) or white flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 2 cups warm water
- 2/3 cups olive oil
Place all the ingredients into a medium size bowl and blend together. Begin kneading for about 5-6 minutes. Immediately form into balls. Cover with greased plastic wrap. Let dough rest 30 minutes. This recipe makes between 18-24 tortillas (depending on the ball size). You can roll them out by hand or use a tortilla press. Cook the tortillas on both sides until cooked as desired on a hot griddle or a tortilla cooker.
I mixed up this recipe ahead of time by hand with a spoon (no mixer needed) and rolled the dough into balls and covered them with greased plastic wrap.
This recipe makes between 18-24 tortillas (depending on the ball size). You flatten the balls in your hands and place them on the tortilla maker, then the griddle or frying pan. They look like a chubby pancake. The next step is to turn the tortillas and “pump” the handle. This is how you make them nice and flat. Do not push down hard on the handle or the edges of the tortillas will “explode”. You gently turn the tortilla and push the handle down until they are cooked the way you want them. I like mine golden brown.
I am using a CucinaPro 1443 Flatbread and Tortilla Maker in this picture. You can also just roll them out with a rolling pin and use a frying pan or griddle. I love the tortilla maker though because it’s fast and makes a perfect circle.
Corn Tortilla Recipe
- 2-1/2 to 3 cups Maseca (Mexican Corn Flour)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 3 cups warm buttermilk
Combine the dry ingredients (start with 2-1/2 cups Maseca) then the warm buttermilk and add to mixture. Mix by hand until everything is wet. Cover and let sit 10-15 minutes. Knead lightly and add Maseca until a finger pressed into the ball of dough comes out mostly clean. Make the balls about two inches in diameter with the dough. Use some plastic wrap or parchment paper to roll out the 2 inch balls of dough. You need to roll them out according to how big you want them to be. Obviously the bigger the circle of dough the thinner the corn tortillas will be. This recipe makes about 12 tortillas. Cook each side of the tortillas 50-60 seconds. Press, heat, and serve!
Have you ever wondered how some restaurants make those amazing handmade corn tortillas? Well, I know how to make them now and I am sharing my friend’s recipe. I know I have talked a lot about Melissa Richardson co-author of “The Art of Baking with Natural Yeast”. She is an amazing young mother who is teaching the world about natural yeast.
Yes, I had to email Melissa to have her send me a picture of the Maseca Mexican corn flour bag because I had never made real corn tortillas! I have attended several of her classes and I totally love her. I met her, along with some other awesome bloggers, at Honeyville’s SLC Grand Opening. If you haven’t purchased her book, I highly recommend buying it. The Art Of Baking With Natural Yeast. I have her corn tortillas ingredients shown below. You basically combine the dry ingredients and slowly add the liquid and start kneading the dough. By hand, no machine required to mix it together.
Spray The Plastic Wrap To Roll Out The Corn Tortilla
Here is another trick, I am famous for not reading directions, well you need to spray the plastic wrap with vegetable spray or you won’t be able to get the tortillas off the press! You can see I flattened the balls with my hands before placing them on the tortilla press. You do the same thing with my whole wheat or spinach tortilla recipe as well. Tortilla Press
This is The Bread Geek, Melissa Richardson’s corn-garlic-chili powder tortilla recipe. No mixer needed, just dump and stir, then knead a little. Cover the dough with plastic wrap and let the dough rest for 10-15 minutes. Roll the dough into balls and start pressing, then cook these fresh corn tortillas!
- 5 cups raw packed and chopped spinach
- 1 tablespoon water (cook spinach in water 5 minutes stirring it and drain the spinach-cool-then finely chop it)
- 2+ cups freshly ground whole wheat flour (I use hard white)
- 2 teaspoons sugar
- 1/2 teaspoon salt and a dash of pepper
- 1/4 cup olive oil
Combine the spinach with the flour, sugar, salt and pepper, and olive oil (I call it my crumbly mixture). Begin kneading for about 5-6 minutes. Immediately form into balls. Cover with greased plastic wrap, let rest 30 minutes. After 30 minutes or so start flattening the 2 inch balls and sprinkle with water if you need to if the balls/patties start to dry out. Okay, you are now ready to “press and release”, “press and release”, etc. with the tortilla baker machine. You turn the tortillas a ½ circle a few times. You actually cook the tortillas with the lid open with the machine I have. You can close the lid but sometimes they dry out and then they are too crispy. I like moist, soft tortillas. This recipe makes between 8-10 tortillas (depending on the ball size). You can roll them out by hand or use a tortilla press then cook them until they are golden brown on both sides.
This is the finished spinach whole wheat tortilla below. After cooking them, I filled the spinach tortillas with chicken salad for lunch. I really think you can substitute just about any veggie(s) for the spinach shown below. Here are some substitutes you can try: hydrate your freeze-dried spinach-I would drain it though. You can use one package of frozen spinach-just thaw (it’s already been blanched) and drain it. This recipe is so easy to just add carrots, sweet potatoes, tomatoes, etc. in place of the spinach. The possibilities are endless!
Here is the finished product above. This is how I steamed the spinach below, you could microwave it as well.
Combine the wet with the dry ingredients and use a fork or a pastry cutter to blend.
Ready For Hot Griddle
Now you are ready to bake your tortillas on a hot griddle. You can see I pressed the dough into a 6-inch circle, give or take. I carry the plastic wrap with the tortilla over to the griddle and ever so slightly remove it from the plastic wrap and place it on the griddle. These honestly taste like gourmet restaurant corn tortillas. No fat, oil or sugar! Gotta love it!
These are the ones I make more than any other kind. They are fast and easy to make.
- 2 cups white flour (plus a little extra for rolling out)
- 1/2 teaspoon salt
- 3 tablespoons olive oil, soft butter, or lard
- 3/4 cup warm water
Combine the ingredients in a large bowl, slightly mix by kneading the dough. It will be a soft sticky dough. Knead for 4-5 minutes. Form a ball and place on a floured countertop. Cover with plastic wrap for 15-30 minutes. Divide the dough into eight sections. Form the sections into eight balls. Sprinkle with flour as needed. Roll out each ball into a 7-8 inch circle. Heat a skillet and cook each tortilla 40-50 seconds on each side. They will puff up as they cook. Store in a tortilla warmer.