64 Reviews of Flour Tortillas

From: Karener

On Mar 2, 2005

This was my first time making homemade tortillas and I was thrilled with how simple and delicious these were. I used my Kitchen Aid mixer with the whisk attachment to cut the shortening into the flour, and used the dough hook to mix in the liquid. It just could not have been easier.

From: BeachGirl

On Jul 15, 2003

I used Crisco and 2 cups whole wheat flour and 1 cup unbleached flour, in place of white flour. They turned out perfectly and have more flavor and fiber than commercial white flour tortillas. Resting the dough made them easy to roll out. I cooked some on a greased griddle and some on an ungreased griddle. Both methods worked well, but the ungreased ones took a little longer to bubble. I'll be using this recipe often to add whole grains to our diet.

From: CindyLouWhos

On Nov 8, 2004

My first experience making tortillas was a success thanks to this recipe. I do not have food processor so I cut the shortening into the flour with a fork and then stirred while adding the water slowly. They were delicious. Thanks.

From: dontfencemein

On Mar 20, 2007

I am so impressed at the authentic flavor of these. I will never buy store bought again, and I threw my other recipes out! I like that these can be made so much thinner than my other recipes which came out "spongy". May I suggest that you move the tortilla around the iron skillet and flip several times as it "cooks" to help it brown evenly and you can keep an eye on it so it doesn't accidentally burn. Also the resting time of at least 30 minutes is the critical part. It really does make the difference! I love these floppy tortillas!

From: AKillian24

On Oct 5, 2005

These are a great starter recipe for anyone who is making his/her 1st attempt at fresh tortillas. I would plan on making a bit of extra dough, because the real technique of getting your tortilla the right thickness and cooking it through without burning it takes a bit of practice. Once you find your 'groove', you're all set - but might be half way through your dough! My DH also now strongly prefers fresh vs. store bought.

From: Gaby Veldtrup

On Jun 10, 2005

I tried this recipe today and can highly recommend it. I used my KA and being pressed for time, I went ahead and made them without the 30 min wait. They were a huge success! Thanks for a great recipe.

From: Che~Sara`

On Jul 11, 2005

This is the first time I have made flour tortillas and wow, I was surprised how easy it was! Very easy to roll out and nice detailed instructions! I cooked in a large frying pan instead of a griddle and definitely cooked them less and less time as I went because 30 seconds on each side made them to stiff and hard for me. I did about 10 secs each side and the last ones were PERFECT! Thanks!!!!

From: Treenickel

On Mar 8, 2006

Wow, I was able to make a dozen tortillas for pennies verses over $2.00 a package at the store. these took no time at all and were a hundred times better tasting. I used my Kitchen Aid with the wire whisk to mix in the lard and changed to the dough hook for the water. I noticed the resting time takes longer when the house is a little cold. I have made several batches at a time since I noticed these freeze really well

From: Vitameatavegamin Girl

On Aug 15, 2005

I love this recipe! My mother-in-law gave it to me, but because she's been making them for so long, she goes by the feel and texture from memory, rather than the exact measurements. I need exact measurements until I can get the "feel" down and this helps me quite a bit! The only thing she does differently, is she lets them sit for an hour, not a half and hour. Thanks so much!

From: Avoda

On Jan 2, 2007

No food processor here so I did everything by hand. Turned out great and dough was easy to work with. I used a little silcon mat with measured circles on it to help shape everything and just pressed them out with my hands.