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Nutrition Facts
Serving Size 1 tortillas 76g Recipe makes 12 tortillas)
Calories 182
Calories from Fat 34		(18%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 382mg		15%
Potassium 44mg		1%
Total Carbohydrate 32.1g		10%
	Dietary Fiber 1.1g	4%
	Sugars 0.1g
Protein 4.3g		8%
how is this calculated?

Flour Tortillas Diaz

Recipe #101601 | 40 min | 40 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: Julia Rodriguez
Oct 8, 2004

This recipe is based on an article in the San Jose Mercury News by Stacy Diaz. I tried it and didn't need near as much water as the recipe indicated. The dough should not be sticky. This recipe is healthier since it uses oil instead of shortening.

12 tortillas (change servings and units)

Ingredients

4 cups flour
1 1/2 teaspoons salt
1 tablespoon baking powder
3 tablespoons vegetable oil
1 1/2 cups warm water (not HOT)

Directions

1
Mix the dry ingredients.
2
Add oil and mix with hands.
3
Mixing with your hands, add water a little at a time, until you get a soft dough.
4
You should be able to mix in all the dry ingredients, but the dough shouldn't be sticky.
5
(You can add in more flour if you add too much water.) On a floured surface, knead the dough for 2- 4 minutes, adding flour if the dough is sticky.
6
Form dough into a ball, cover with towel and place upside down bowl over dough.
7
Let the dough rest for 15-20 minutes.
8
NOTE: the dough will not rise, this just rests the gluten.
9
Heat ungreased griddle to medium-high.
10
Break off golf-ball sized pieces of dough and flatten into 5 inch circles.
11
On a floured surface roll out tortillas using a back and forth motion, turning the tortilla 1/4 turn after each roll.
12
Flip the tortilla at least once.
13
Place tortilla on hot griddle and cook till bubbles rise (20-25 seconds).
14
Flip and cook on the other side 20-25 seconds.
15
Finished tortillas will be speckled with brown.
16
Place cooked tortilla in a bowl covered and lined with a towels.
17
NOTE: When you get good you should be able to roll out a tortilla while one on the griddle cooks.

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Featured Reviews for This Recipe

From: KRex

On Oct 16, 2009

Wow! These were so good. Like 500 times better than the ones in the store. I never knew that tortillas could actually taste like anything.

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From: So Cal Gal

On Aug 5, 2009

What a great recipe!! The detailed directions make it easy for even a novice tortilla maker like myself to create fresh, delicious tortillas! The only changes I made were to use whole wheat pastry flour, sodium-free baking powder, half the amount of water, and to replace 1 tablespoon of flour (per tortilla) with cornmeal (for tortillas similar to the organic whole wheat-corn tortillas at Trader Joes). To be able to make tortillas instead of having to buy them is empowering! I'll be using this recipe often! Thanks for sharing it, Julia Rodriguez!!

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From: Sue L

On Nov 18, 2004

This was an excellent recipe! I used all the water in mine, but I also kneaded it up in my KA, then let it sit in the bowl for 1/2 an hour with a towel over it (I did grease the bowl). I didn't find I needed to layer 2 dough pieces together to get this thin. I would roll the dough into a nice ball in my hands, then flatten it a bit. Then I lightly dusted both sides with flour, and rolled it out on a floured surface and dusted the pin as well. I would get it to an egg shape, then turn 1/2 way and flip and roll again the other way until they were as flat as they would get (which is nicely thin). I found that I could roll these out in about the same time that another would cook, so I didn't roll them ahead or anything. I cooked them on a hot griddle, sprayed lightly with oil. I kept them in my salad bowl, lined with one towel and covered with another. They stayed soft and warm until all were done. Thanks for posting such a great recipe!

13 people found this review helpful

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From: Chef #163245

On Oct 11, 2004

You can get a lot thinner tortilla if you rub a dab of oil on a 5" circle, then place another one on top of it before you start rolling it out. After the first side cooks on the griddle the two tortillas can be pulled apart and you will have two to cook that will be half the thickness of anything you could roll out.

11 people found this review helpful

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