One of THE EASIEST ways to get more veggies into your diet in a delicious way is to wrap them up in a burrito. Fortunately, making tortillas is one of the EASIEST things you can do. I love making my own because it’s usually a last minute decision to make them in our house and I don’t always have the pre-made kind on hand. But, I usually have the 5 ingredients needed to make them fast.
TIPS FOR SUPER EASY HOMEMADE TORTILLAS:
- You can use any flour you want, just make sure to note if you are using whole wheat, they will need a little more water.
- Keep some extra flour next to you while rolling out tortillas in case they decided to stick to the rolling pin or surface. Just sprinkle a little on at a time, make back into a ball and re-roll.
- Roll them out thick enough to put in the pan, but not so thick that they won’t cook through evenly. About a 1/8-1/4 inch is perfect. If making something with a really messy filling or a baleada style burrito, roll out a little thicker and add about 30 seconds cook time to each side.
- Don’t worry about the shape. It’s hard to roll out a perfectly round tortilla, but if you want it to be PERFECT, you can place a bowl over the rolled out dough and cut around it.
- If the tortilla rips while rolling, just pinch it back together in that spot. Again, no need for perfection…the flavor will make up for any funny shapes.
- Use a non-stick or preferably cast iron skillet if possible. I get my nice and hot before putting the first tortilla in.
- Do not use spray or oil in the pan. This can cause the tortillas to smoke and burn.
- Cook tortillas until just done on each side, with slight brown marks starting to appear. If you cook them for too long they will lose flexibility and turn into more of a tostada than a tortilla.
- While cooking, keep the tortillas already made warm by wrapping in a kitchen towel until ready to eat.
These can be stored in the fridge for a few days or frozen, but are best eaten fresh. To reheat, wrap in damp paper towel and place in microwave for 30 seconds to 1 minute.
I love stuffing them with everything I can! They make great egg burritos or stuffing with SWEET POTATO HASH, a perfect place to put these EASY CROCKPOT CARNITAS or CUBAN- INSPIRED PICADILLO or you could skip the meat for an awesome meatless monday style bean baleada.
Easy Homemade Tortillas
Why buy pre-made when you can make these amazing easy tortillas in no time. You won't go back to store bought after you try these!
- 2.5 cups white or whole wheat flour plus more for rolling
- 1 tsp salt
- 1 egg
- 1/2 cup avocado oil you can sub for your favorite oil
- 3/4 to 1 cup water more or less depending on flour
Mix together flour and salt
Mix together egg and avocado oil
Pour egg mixture into flour and mix.
Add enough water to bring all flour into the mixture, but you do not want to make it too runny or sticky. It should be easy to handle and the consistency of dough.
Separate dough into 8 circles. If dough is still too sticky to handle, add more flour until you can separate easily.
Heat skillet to medium high heat.
Lightly flour a surface ( I use a cutting board) and your hands. Roll each circle out to desired thickness. Add more flour if needed to keep tortilla from sticking to surface and rolling pin.
Carefully place in hot pan and cook for one minute. Flip and cook 30 – 45 second more on the other side.
Place tortillas in a warm kitchen towel until ready to eat. Serve warm and the day of for best results.
Some people like to let the dough sit and rest for 30 minutes to help the gluten rest and dough roll out more easily. I found I do not need to do this, but is an option if you have extra time.
Lightly flouring your hands, the surface you are rolling on and your rolling pin will help keep the tortilla from sticking while you form it into a shape.
If you cannot tolerate eggs at all, you can omit, just may need more water. The egg helps to bring a richer taste to the tortilla.
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