Don’t you just love a good taco? How about a quesadilla?? Or one big, tasty burrito???
If you’re answer is no, I don’t believe you…
Many of my all-time favorite meals are made by combining a smorgasbord of ingredients and gracefully wrapping them in a soft, warm, perfectly salty tortilla. But after learning I was allergic to sulfites, my search for a preservative free tortilla in the stores proved that they simply don’t exist. Thus one of my first sulfite-free recipe missions was to find out how to make homemade tortillas. And BOY am I happy my life led me here.
These tortillas only use 5 ingredients and are surprisingly easy to make. Unlike other homemade breads, they don’t require kneading, a long rising time, or baking. The tortillas can be mixed by hand or with a Kitchen aid and they’re cooked on the stove in a pan. Anddd if that isn’t convincing enough, one batch makes 18-20 tortillas that can be frozen for use at any time!
Here’s what you’ll need:
- Unbleached, organic all purpose flour, aka the most important ingredient! I used King Arthur brand, but any brand flour will work.
- Organic extra virgin olive oil, more often than not I use Pompeian.
- Water
- Organic Greek yogurt OR baking soda, Stoneyfield organic is my go-to. If you are sulfite-free, always check yogurt for pectin, gums, and natural flavors. If you’re looking for a V/DF recipe, use baking soda instead! I use Greek yogurt because it helps the tortillas stay flexible after freezing.
- Sea Salt, Himalayan pink sea salt is always recommended.
Making the Homemade Tortillas:
I always start by measuring out the water and placing it in the microwave for one minute. While this is heating up, I sift the flour and sea salt in the kitchen aid (or in a bowl if making by hand). When the water is done, I pour it into the dry ingredients then add the extra virgin olive oil, and Greek yogurt. Next, I combine the ingredients until a large dough ball has formed.
Once I have my dough, I take it out and separate into 16-20 pieces-the amount depends on how big or small I want my tortillas to be! If I’m making burritos, I would make 4 or 5 pieces. The easiest way to divide the dough is to separate it into two, then separate those into four, then eight, etc. I place the dough balls onto a floured piece of parchment paper, wax paper, or clean surface and with the palm of my hand, flatten the dough into small disk-like circles.
After letting the dough circles sit for 15 minutes (or to 2 hours), I preheat two pans on a low setting on the stove. Then using a rolling pin, I flatten out the dough into my desired tortilla shape. After flattening, I cook all the tortillas for 3-5 minutes on each side until they begin to bubble. When finished, I place my fresh tortillas into an air-tight container–or into my mouth, whichever is desired at the time.
Homemade Tortillas: Storage & Uses
The tortillas can be stored in a container on the counter for up to 5 days. If you plan on saving many, just throw them in a freezer bag and freeze for up to 3 months! When defrosting, it is best to heat them up in a toaster oven or in the oven instead of microwaving them.
Tortillas have MANY different uses that are perfect for everyday meals. Some of my favorites include taco night, lunch wraps, burritos, quesadillas, or just eating them plain (yes, they’re that good).
Other great homemade bread recipes:
Simple & Soft 5-Ingredient Tortillas
Equipment
- Rolling Pin
Ingredients
- 3 cups unbleached organic all purpose flour
- 1 cup warm water
- 1/3 cup extra virgin olive oil
- 1 tbsp greek Yogurt can sub 1 tsp baking soda for dairy free
- 1 tsp sea salt
Instructions
- Mix flour and sea salt in standing mixer then add the water, olive oil, and greek yogurt.
- When a dough ball forms, remove from mixer and place on a lightly floured surface. Divide the dough into 16-20 pieces. (I do 20 for smaller tortillas).
- Roll the dough into balls and flatten with the palm of your hand. Then let the dough circles sit under a towel for 15 minutes (can sit for up to 2 hours).
- Roll the dough into flat circles and place on a pan over low-medium heat.
- Cook until the tortilla bubbles then flip over and cook until brown on both sides.
- Enjoy!
