Homemade Flour Tortillas Recipe | ChefDeHome.com (2024)

FAQs

Is it cheaper to make your own flour tortillas? ›

Not only do homemade tortillas taste much better than store-bought tortillas, but they are extremely cheap to make using only three ingredients, well four, if you count water!

What makes flour tortillas hard is not adding enough lard or oil and water and not kneading the dough for the required amount of time, and NOT allowing the dough to rest in a warm place at least 30 minutes before making flour tortillas.

Baking powder—this is an optional ingredient. Tortillas can be made without it. They are tender and just as delicious without. Neutral oil—Any neutral tasting oil such as vegetable, corn, canola, avocado or grapeseed oil.

A tortilla is a flat bread that is unleavened (does not use yeast or a chemical leavening agent) and uses corn or wheat as its flour source. Tortillas do not contain any spices or flavors and are often smaller in size. A wrap, on the other hand, is a soft bread made with a dough that contains yeast.

Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3. The resting period improves the texture of the dough by giving the flour time to absorb the water.

If you leave your tortillas at room temperature, they will only last 2-3 days. In the refrigerator, they will last 5-7 days and in the freezer, they will last for 6-8 months. In all cases, be sure they are in an airtight container.

Rest the dough.

Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).

Baking powder: Baking powder acts as a leavener, giving the tortillas a slightly pillowy texture. Salt: Salt enhances the overall flavor of the flour tortillas. Lard: Lard, a common baking ingredient in Mexican cuisine, adds flavor and helps create the perfect flour tortilla texture.

TORTILLA BLENDTM Sodium Bicarbonate can specifically target the attributes of height and volume, uniform cell structure, bready texture, toast point color and reduced translucency. Sodium Bicarbonate: Timing of the leavening reaction is key to obtaining the best tortilla texture, height and opacity.

Some tortilla makers cover their dough and rest it overnight in the fridge, making it even easier to work with. There are a few reasons why this is so critical. It allows the dough to thoroughly and evenly hydrate, creating a consistent mix that cooks the same way every time.

Is baking soda or baking powder better for tortillas? ›

Some flour tortilla recipes call for baking powder. Some don't. It acts as a leavening agent, giving the tortillas a little bit of puffy volume. Sans baking soda, it would be a much flatter tortilla.

No Lard Flour Tortillas are a vegetarian/vegan alternative to the traditional recipe that uses lard or shortening. Use them for all your favorite dishes like quesadillas, tacos and fajitas. Coconut oil is a great substitution for lard because it has the same consistency to make the tortillas vegetarian and vegan.

A one-ounce slice of bread typically contains 75 to 100 calories. Corn tortillas, the traditional choice for tacos and enchiladas, generally have 60 to 65 calories in each small six-inch piece. Flour tortillas are slightly higher in calories because they contain added fat to make them softer and easier to roll.

When it comes to nutrition, corn tortillas have the advantage of being made from whole grains, with fewer calories, sodium, and carbs but more fiber than flour tortillas. They're also gluten-free. As for cooking and eating, some people complain that corn tortillas break easily.

Taylor explains that if you're making lunch at home, you'll find that a typical 10-inch tortilla contains about 200 to 220 calories. Meanwhile, two slices of bread could contain anywhere between 70 and 280 calories, depending on which type of bread you use.

So in conclusion, making your own tortillas at home saves you money and are much healthier as well! And in case you are worried about the time... here's a tortilla press that will make it even easier! It's on my wish list!

If you had to go buy all the ingredients (flour, salt, baking powder, oil) you'd end up paying more than what a package of tortillas cost. But, you could make hundreds compared to a package that may contain 12. So long term, after you already have the ingredients in your pantry, it would be cheaper.

I think homemade tortillas are way better than store bought and these einkorn tortillas really satisfy. Not only do they taste great, but making them at home allows you to control the ingredients they're made with, so there's no binders, refined seed oils (like the typical soybean or canola oil) or other additives.

If you are looking for a healthier option, then you would definitely choose corn tortillas. Corn tortillas are also more authentic and more affordable than the flour counterpart.