Flour Tortillas

How to wrap up a week about burritos? A tortilla of course!

You could go to the store and buy a stale, chewy, salty, plastic-y tortilla but fresh homemade tortillas are sooooo much better and they are really pretty simple to make. They’re simple enough that I got K to make them – admittedly they were slightly more shaped like Australia than a sombrero, but they still successful encompassed their tasty filling. These photos are from a second batch that I made to use up all the leftover fillings (we made double all the recipes and ended up with 28 burritos!) which is why they are roundish.

Burrito week all wrapped up!



Flour Tortillas
Makes 8 good size tortillas

2 cups of plain flour
¼ cup of butter
½ tsp of salt
½ tsp baking powder
¾ cup of warm water

This could probably be done in a food processor, but it’s easy enough with a fork


Mash the butter into the flour, baking powder and salt until it is like bread crumbs.

Mix in the water; this amount of water will probably make a wet dough that you can knead more flour into to get a slightly firm consistency.

Knead on a floured surface for 5 minutes until smooth.

Flour got everywhere, but ignore that, this is a beautiful tortilla.


Divide the dough into 8 even portions to get medium-large sized tortillas. Roll one portion at a time into a ball then on a floured surface, roll it out flat into a very thin circle (or Australia/heart shape, depending on rolling pin skill level). I could see the blue of the bench top through the tortilla and that was about the right thickness.

Time to flip


In a large frypan, cook the tortilla on a high heat for a minute or two on each side. It is ready to flip once the bubbles start forming.

A stack of tortillas with their cute little freckles

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This entry was posted in Frugal Foods, Ingredient Prep, Main Dishes, Vegetarian, Yeasty goods and tagged , , . Bookmark the permalink.

3 Responses to Flour Tortillas

  1. Laurie says:

    I just love homemade tortillas. Store bought can’t compare. Rolling them takes some practice, though. Mine aren’t always pretty or super thin, but fresh always taste better.

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