This homemade tortilla recipe was shared on our site a few years ago and I’m so excited to see that it’s still making its way across Pinterest and other websites! After all of this time I wanted to give it a little update to address some of the questions that you all have and share a few more pictures of the easy process. Today I’m excited to be working with Spectrum Naturals®, who is offering you all a $3 off coupon for their products. Read the post to find out more about why I’m using them!
This post was originally sent in as a guest post from Brooklyn over at Cook & Craft Me Crazy. Brooklyn is still cooking up some delicious recipes over there, so check her out– you can see her original post on tortillas here!
This recipe couldn’t be any more simple. All it takes is just a few ingredients that you’re bound to have and about 10 minutes. No resting, rising or complicated equipment aside from a flat surface and a rolling pin.
I did, however, use my Kitchen aid to mix the dough. I threw the ingredients in the Kitchenaid with the dough hook + about 3 minutes on low and that was it.
One of the biggest questions that you all have had was about what kind of oil to use. Because this recipe uses so few ingredients it’s important to use quality ones. I recommend using organic Extra Virgin Olive Oil because it really does affect the flavor.
For this I used Spectrum Naturals® Oils because they are expeller pressed, certified organic, and non-GMO verified. If you’re picky about what you put in your foods then you’ll appreciate the fact that right now you can enter the Spectrum® Sundays Sweepstakes for a chance to win $500 in Spectrum® products!
Split up the dough into roughly equal segments, depending on the size you want.
Flour a surface and a rolling pin and get to work. Rolling out by hand you should aim to make these about 1/8 of an inch, but it’s not a science: just make them as thin as you can. I liked a little thickness to mine for a slightly chewy tortilla that was great for piling food on. I’ve included some links below for tortilla presses if you want to give them a shot for a more traditional tortilla!
You can leave the shapes rustic and leave them the way they are or press a bowl against them to make them circle-ish, like I did below.
Pan fry in a little olive oil or coconut oil and you’re done! You’re looking for a rich, golden color when it’s finished.
Now layer on some goodies and get to eating.
Want to make a batch in bulk and save it for later? Thanks to our commenters for sharing this information! Homemade Tortillas generally last 2-3 days in pantry, 5-7 days in fridge, 6-8 months in freezer.
To our wheat-free friends:
You asked for more resources to find similar recipes that are wheat-free. Here’s a few I found from some of my favorite real foods bloggers:
- Low Carb Tortillas from Ditch the Wheat: Made with coconut flour, almond flour, and ground flax seed.
- Homemade Rustic Sprouted Corn Tortillas from Healy Real Food Vegetarian: Made with sprouted corn flour.
- Paleo Flax Tortillas (Gluten/Grain/Starch/Egg/Corn/Soy/Nut Free) from Brittany Angel’s Real Sustenance: Made with flax meal and coconut flour.
And here’s a few made with whole wheat:
- Whole Wheat Sourdough Tortillas from Prairie Homestead: Made with whole wheat flour and sourdough starter.
- Homemade Soaked Tortillas from Weed ‘Em and Reep: Made with whole wheat flour.
And lastly, if you’re looking for a good tortilla press, here are some highly rated ones from Amazon. I hope this is helpful!
- Best: CucinaPro 1443 Flatbread and Tortilla Maker for $79.99
- Better: IMUSA VICTORIA-85008 Cast Iron Tortilla Press Pre-Cured 8-Inch for $23.99
- Good: Norpro Aluminum Tortilla Press for $17.99 (at the time of posting this it’s $12.40)
This is a sponsored post written by me on behalf of Spectrum Naturals®.Google+