One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Tuesday, July 21, 2015

Homemade Flour Tortillas

If you have not made homemade flour tortillas you really should try them.  They are fairly easy to make.  Shop in the organic section of your grocery store, or visit a health store (or online) for the ingredients. 



Mix 3 cups of organic/non-gmo all-purpose flour with 1 tsp. salt (I use a sea salt) and 1 tsp. aluminum free baking powder.  I mix this slowly in my mixer using the bread dough blade.



Slowly, I add 1/3 (see note) cup of organic, non-gmo canola oil, and 1 cup of warm water.  I don't think I have even had to scrape the sides.  I use a medium speed and mix for about 1 minute or so. You'll know when you dough is ready.  It will all stick in one ball.

note: originally used 1/2 cup oil, but reduced it to 1/3 cup.
 


Transfer to a lightly floured surface.  I use an Oklahoma bread cloth (which I store in my freezer).  You just need a floured surface.




Cut the dough in half.  Then each piece in half again.  

 


Keep cutting each piece in half until you get 16 somewhat even sized pieces.  I do not own a dough cutter, so I use the side of a long metal spatula.


 

Roll them into balls.  Flatten by hand.  Place on a baking sheet to rest for 15 minutes.  I cover mine with a towel.


Using a rolling pin, roll out one tortilla at a time (do not stack uncooked tortillas).  I roll mine to about 7 inches in diameter.  If they are too thin for you to handle, make them 6 inches.  I do about three on my floured dough cloth, and keep doing more as I fry them in the pan.  I keep flour on hand to re-flour the cloth.  I roll these on a kitchen table behind the stove, so I only have to take a step or so to get them rolled and into the pan.

Heat a frying pan with enough canola oil to cover the pan.  I used a medium heat, but all stoves are different.  You want it hot, but you don't want to burn your house down. I first made these using a med-high heat, which brown them too fast.  I reduced to a medium heat, and it did fairly well for me. 



When the pan with oil is hot, put one dough round in the pan.  I don't have a time really (maybe a minute or less), I just watch it as it browns.  You'll get raised bubbles too.  Flip with tongs, and fry the other side about 30 seconds.   Once they are cooked, transfer to a plate to cool.  I use tongs with a rubber end to avoid tearing as I flip the tortillas.



I store mine in an airtight container at room temperature.  These are only good for a day (24 hours), so if you don't plan to eat all of them, simply freeze them (putting parchment paper or waxed paper in between each one, before putting in a zip freezer bag).

10 comments:

Debby Flowers said...

Those tortillas look amazing! This is something I have always wanted to try. Do you ever use whole wheat flour? Or lard instead of the oil?

Patricia @ Corn in my Coffee-Pot said...

MMMMmmm... another one of my favorite NEVER foods!
I love stuffing mine with meat and cheese...and whatever veggies onhand...makes a quick dinner for two!
great tip to freeze

Kim said...

I love homemade breads of all kinds. In fact check out what I posted today for Tasty Tuesday. Our minds are following the same path. It must be all the rain!!

Mama Pea said...

Thanks for the recipe, Kristina, and the very good instructions. I'm going to make some of these to put in the freezer. As soon as I can. After we finish the deck. And the house painting. And the garden is harvested. And all the canning/preserving is done. And I take a long rest. ;o}

EMMA said...

goodness - are they really that easy to make!!!!
my kids could make these, they would be so happy - they love tortilla stuffed with anything.
Oklahoma bread cloth - now where on earth would I get my hands on one of those? (don't say Oklahoma, it's a bit far from here)
as usual I finish reading one of your posts and i'm hungry, despite having pancakes and maple syrup less than an hour ago.

Kristina said...

Debby, I have not used either whole wheat or lard yet. I do not have access to good lard in my area (not many like minded folks here). I hope to look for some in surrounding areas this fall maybe. If I do, I'll be posting how it turns out.

Kristina said...

Patricia, my family loves them.

Kristina said...

Kim, I'll have to zip on over and read your blog.

Kristina said...

Mama Pea, I know what you mean. I had many tortillas last night, ready for today's egg/bean/cheese wraps, but I woke up to find only one in the container. Last night Old Daughter showed up and a guest for dinner. I have no idea how to get more made today yet. I have to can jam, and chop a lot of veggies for setting over night (more canning).

Kristina said...

Emma, you might be able to make your own pastry cloth, by purchasing specific fabric. Check here to see if they ship to your area: http://www.oklahomapastrycloth.com/shop/catalog