Do it Yourself Tortillas

I am approximately one month into my 12-month stint of making all my own processed foods.

I am not one to feign righteousness when I’m wrong: I was wrong about the whole ‘cost effectiveness’ aspect of this little project of mine.  In fact, making my own yogurt, pickles, salsa, and hummus has actually been fairly expensive.  I’m in it to win it, which means I’m going to have to be a bit more thrifty in other aspects of my life.

The one frugal brightspot in my adventure so far has been homemade tortillas.

Okay, that’s not entirely true, it did cost me $7 to buy a tub of organic, non-hydrogenated shortening for the single Tablespoon necessary for this recipe, but now that it’s in my pantry these suckers will be cheap as they come, just add flour, salt, and water.  Tortillas for everyone!

It may be pricey, but it's worth it to stock the ole pantry with quality ingredients

Flour Tortillas
Yields 8 large tortillas

  • 1.5 cups unbleached all-purpose flour
  • .5 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder (honestly, I tried it with and without the baking powder and it didn’t make much of a difference)
  • 1 tablespoon shortening
  • .5 cup water


  • Combine dry ingredients in a bowl, add shortening and combine until it becomes a coarse grainy consistency.
  • Make a well in your dry ingredients and add water, mix until you can make pretty little dough ball.

  • Then cover with a damp kitchen towel and set aside for 20 minutes

  • Cut dough into eight–slightly bigger than golf ball chunks

  • Then roll out with into as close to a round tortilla-like shape as you can

  • Cook tortillas in a dry skillet, turning when those tell-tale brown spots start appearing  (I noticed this happened quicker when I used a non-stick cooking spray).

Voila, you have made homemade flour tortillas!

Now, fill them with yummy things :)

5 Responses to Do it Yourself Tortillas

  1. Any idea on how long these will keep for in the fridge or on the counter before getting brittle or stale? Rice and beans, sometimes in burrito form, are one of my diet staples and I think it would be fun to make this. With so many in a batch I’m ewondering if this might be best if I’m cooking for others as well?

  2. Hi Erin,

    I had leftovers, and they stayed a couple of days in a ziploc bag. Of course, I ate them in a couple of days, so it’s possible they could have stayed longer but I wouldn’t test that theory without preservatives in them. If you refrigerate them they should last a week+.

  3. Any idea on the calorie count for each? (I can always plug it into the recipe builder whren I get home) :)

  4. I’m not entirely sure about the calorie count, but they’re probably not too high (I would guess around 100 each), the only high calorie/fat element in them is the shortening, and it’s only one Tablespoon for the the entire batch. The rest is flour, so I would estimate around the same as a slice of bread.

  5. […] This post was mentioned on Twitter by Forkful of News, Kimberly Rae Miller. Kimberly Rae Miller said: The year of homemade everything is going full throttle. Homemade tortillas are seriously easy:… […]

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