- Cooking Ideas
November 7, 2013
These flour tortillas only take four ingredients! Wrap them with any vegetables, fish, or meat for a great meal.
Click here to see the 10 Things You Didn’t Know You Could Make with Bisquick
Calories Per Serving
- 1 Cup all-purpose flour
- 1 Cup Bisquick
- 1/2 Cup water
- 1 Teaspoon salt
Combine all ingredients, forming a pliable dough. Knead for 10 minutes.
On floured surface, roll out small balls of dough to desired thickness. Brown each in a cast-iron fry pan or on griddle.
Calories Per Serving173
Folate equivalent (total)97µg24%
Have a question about the nutrition data? Let us know.
Homemade Flour Tortillas Done Right
Bleached wheat flour, interesterified soybean oil, hydrogenated soybean oil, water, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate, sugar, sodium acid pyrophosphate, calcium propionate, sorbic acid, potassium sorbate, monoglycerides, enzymes, sodium stearoyl lactylate, wheat starch, sodium metabisulfate.
When combined, these ingredients will make:
B) barbiturates laced with bleached flour
C) flour tortillas from a big supermarket chain
If you guessed A or B you were close!
And here is the ingredient list for your soon-to-be incredible homemade flour tortillas:
Though it may seem surprising, homemade flour tortillas are extremely easy to make at home. And they can be ready in under an hour! You'll need: flour, salt, baking powder, cold lard (or cold bacon fat or shortening), and water. That's it! Lard is one of the most common cooking fats found throughout Mexico and provides flour tortillas with their airy, rich flavor and texture. After mixing everything together, you'll need to let the dough rest for 20 minutes. Then it's time to roll out the tortillas and cook them in a pan. You'll know they're ready to flip once the dough bubbles and becomes golden.
Instead of rolling out the tortillas you could use a tortilla press. They're amazing, simple tools that ensure totally flat tortillas that all come out looking the same. However if you don't have enough room in your kitchen for another appliance, using a rolling pin is just as good!
The trick to getting fluffy flour tortillas that puff up while cooking is using a heavy bottomed cooking surface that heats and cooks evenly. Cast iron is great for this but if you find it heats a little unevenly on your burner you can preheat the cast iron in a 400ºF oven for 10 minutes before. This will ensure the pan is evenly and fully heated, and lead to picture perfect tortillas.
Fill your fresh and warm tortillas with your favorite taco fillings, like cilantro-lime shrimp, crack chicken, and most definitely al pastor. Or if you're like us, just eat them plain with a bit of salt!
Have you made this recipe? Rate it and let us know how you liked it in the comments below.
Editor's Note: The introduction to this recipe was updated on March 29, 2021 to include more information about the dish.
All you need is a bowl, a rolling pin, and a skillet, and you’re in business! A cast-iron skillet retains heat and is therefore convenient to use for maintaining an even temperature. The same goes for a griddle, which gives you the additional advantage of cooking several at a time. That said, an ungreased non-stick skillet is perfectly fine, too.
This is by far the best recipe I have ever tried. It is definitely a keeper. Thank you for your amazing recipes. My very first recipe book I got from you was from a discarded box of library books that were being donated to a juvenile detention center. I have treasured it. Not only for the great authentic recipes but for the beautifully written stories of your beloved Mexico. Every one of your recipes are so detailed, how can the end result be not perfect! I so much enjoy your show on PBS. Thank you, thank you, thank you!!
I just bought a tortilla press and I can’t wait to try this recipe with it!
Do not use a tortilla press for flour tortillas. Please please do not . The presses are for corn . All you need is your palms and I roller for flour tortillas.
you should use a rolling pin for flour and a press for corn. cheers!
These are my go to tortillas. So much better than anything you can buy in a store.
I have to eat gluten free and make a lot of things from scratch with millet, buckwheat, and oat flours. Any idea which of those or which combination would work best for flour tortillas? Millet tends to be the lightest, oats hold more water, and buckwheat is somewhere in between but with a stronger flavor.
I do not know the answer to this unfortunately, but what I DO know is that corn tortillas, which we use for nearly everything in our cookbooks and restaurant, are completely gluten free!
Almost all of the time it’s the GMO wheat that is causing your gluten sensitivity and not actually the gluten itself. To avoid this “gluten sensitivity” simply use organic wheat flour. Most everyone will find they can consume the gluten in organic wheat flour without any adverse effects. Wheat gluten in organic wheat has many health benefits. I would like to add that avoiding all wheat due to the many problems with genetically modified wheat is like throwing the baby out with the bath water.
As of 2015, no GM wheat had been approved for release anywhere in the world.
Thats nonsense…. it doesnt need approval… you must work for monsanto
GMOs have to be registered with and approved by the FDA
All gmo crops require years of testing and millions of dollars to get approval, it’s very regulated.
Cue a year later just noticed the GMO label on even peanut M&Ms .
I realize that this is an old comment, but I have to reply because the information in the comment is so wrong. If a person has celiac disease, they will become very, very ill if they eat wheat gluten. It doesn’t matter if it is organic or not, gluten is gluten. Please don’t spread false information and junk science!
This is a flat out misconception. There are no gmo wheat crops so all flour is already non-gmo. Gluten is gluten and there are various degrees of sensitivity to it.
There is no GMO wheat anywhere. Science, a lifesaver!
Millet flour makes great tortillas. Measure by weight rather than volume.
Try Italian wheat. It is non-GMO and usually does not cause people with gluten allergies any problem. I know as a friend of mine has a severe gluten allergy, but he can eat this wheat.
As to the 3 flours you asked about, oat is the best substitute.
Personally, I would make oat cakes instead.
Here is the recipe I use.
It does not use any flour.
2 Cup Fine Oatmeal
2 Tbs Butter
3/4 Cup Boiling Water ( + Plus a bit more, IF NEED, to make a dough )
01) Put the butter and salt into a mixing bowl.
02) Pour boiling water onto them.
03) Stir mixture until the butter is melted and the salt is completely dissolved.
* My Note * Rub a drop of the mixture between your thumb and middle finger. If it feels rough the salt has not completely dissolved *
05) Mix well.
* My Note * If Needed, Add a little more water to obtain a dough that doesn’t fall apart *
In Donegal the mixture was then left out for several hours, sometimes overnight, until it dried out enough to press out into a thin sheet.
* My Note * I think this was done to let wild yeast, blown by the air, settle on the mixture causing fermentation to begin. Fermentation is the bubbles you would see in the mixture * Fermentation by yeast is what makes bread rise. *
06) Roll the dough into a 10 inch X 8 inch ( 25.4 cm X 20.3 cm ) rectangle.
07) Place in a 10 inch X 8 inch ( 25.4 cm X 20.3 cm ) baking pan.
If needed, use your fingers to press the dough to the edges of the pan.
* My Note * Use a flat pancake flipping spatula to flatten. It will do a much better job than your fingers *
You may not manage to get it quite that thin, on your first attempt, because the dough can be rather difficult to handle.
08) Leave dough in the baking pan for another hour or two before you bake it.
* My Note * This allows the water to be well absorbed and evenly distributed throughout the dough, making a much better tasting bread, that is less likely to stick to the pan *
09) Bake for 3 to 4 hours in at a VERY LOW HEAT.
Set the oven at 250 degrees F. ( 120 degrees C.)
The more slowly it cooks, the better the flavor will be.
* My Note * This roasts the oatmeal which causes the natural sugars in the dough to caramelize, making the oatcakes sweeter tasting.
Good to Know Facts About Oatcakes
A) Oatcakes keep for long time in an airtight container.
B) Oatcakes can be reheated.
C) Oatcakes taste best when eaten with jam and butter.
Note: we use fine stoneground oatmeal flower from Macroom.
* My Note * Find out where or what Macroom is *
Traditionally, after being baked on a griddle or bake stone, the oatcakes would be hardened in front of the fire.
* My Note * This is to get rid of any water, which would cause it to get mouldy *
Because of the longevity of cakes and bread made with oats, they were often given as gifts to people about to go on a long journey, such as the famine ships and Scottish fishing boats that stay out for weeks at a time, and other similar seasonal work.
How To Make Tortillas:
Alright, here is a brief overview of how to make flour tortillas (detailed instructions included in the recipe below):
- Mix the dough. Briefly stir together the dry ingredients, add the coconut oil and water, and stir as much as you can with a rubber spatula or spoon.
- Knead the dough. Then once the dough begins to come together, turn it out onto a floured surface, and use your hands to give it a brief knead for 1 or 2 minutes until it is fairly smooth. (Don’t worry about it being perfectly smooth — it just needs to hold together well in a ball.)
- Rest the dough. Then we will let the dough briefly rest for about 10 minutes, covered with a clean towel so that it doesn’t dry out.
- Form the dough balls. Now this part is up to you, depending on what size and thickness you would like your tortillas to be! I recommend dividing the dough into 12 equal-ish pie wedges, rolling each wedge into a ball, and then rolling each ball into a 6-inch tortilla (which will yield a medium-thick, taco-sized tortilla). But you are welcome to divide and roll out the dough however you would like, depending on the size and thickness of tortillas that you prefer.*
- Cook the tortillas. Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, and set aside. Repeat with the remaining dough balls. Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
- Serve. Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.
*To save time, I like to do a bit of multitasking and roll one tortilla out while another one is cooking on the stove. But if you would like to roll all of the tortillas out at once, be sure to place a paper towel or clean kitchen towel between each tortilla so that they do not accidentally stick together while waiting. In general, I also recommend covering any dough that is waiting to be cooked, so that it does not dry out.
Thai Chicken Wrap with Peanut Butter Dressing
This Thai-inspired wrap is packed with flavor and a little spicy kick from the peanut butter dressing. You can make it as spicy or as mild as you like.
- Cut chicken into strips and toss with soy sauce and olive oil. Sauté until cooked through.
- Combine shredded red cabbage, bean sprouts, sliced basil leaves, thinly sliced carrots, and sliced scallions in a bowl. Toss the vegetables with rice vinegar and a sprinkle of sugar. Season to taste. Set aside.
- In another bowl, combine peanut butter with a splash each of soy sauce, lime juice, sesame oil, and rice vinegar. Add cayenne pepper to taste and a little water if needed for a pourable consistency.
- Warm a flour tortilla. Drizzle peanut dressing on the tortilla, arrange the chicken, salad, and additional sauce on top. Close the wrap and enjoy.
Sonoran-Style Flour Tortillas
In Sonora, a Northern Mexican region where wheat has been cultivated for more than 400 years, tortillas are typically made of flour rather than corn. But unlike the generally lackluster store-bought wrappers most Americans are familiar with, handmade flour tortillas are pliable, chewy, fragrant, and dotted with mahogany blisters.
While this recipe, adapted from Teo Diaz and Julia Guerrero of Sonoratown taqueria in downtown Los Angeles, isn’t complicated, it does require allowing some time for the dough to rest. But the investment is worth it. Once you roll out the tortillas and set them on the hot griddle, they’ll begin to puff with steam as they start to brown. When you take a bite, the aroma of sweet flour enveloped in fat will fill your nose and mouth. Finally, you’ll understand that a tortilla is meant to be an essential component rather than just monotextured wrapping paper for tacos, burritos, or chimichangas. &mdashSamin Nosrat
11 Time-Saving Tortilla Recipes
You only need 15 minutes to throw together this quick and easy dinner. Topped with arugula, pesto, and ricotta cheese, your family will love our individual-sized, thin-crust pizzas.
Garnished with thinly sliced cucumbers, these Peking pork wraps are packed with protein! Hoisin sauce and toasted sesame oil create strong Asian flavors in this simple, 20-minute dish.
This spicy chicken tortilla stack oozes cheese and bold, Mexican flavors without feeling heavy. At only 350 calories per serving, you won't feel guilty going back for a little bit more.
Pass on that plain old turkey sandwich for lunch tomorrow. Filled with mango chutney, cantaloupe, and cucumbers, this light wrap is hard to resist.
Slice up traditional chicken tenders with some green olives, cumin, and raisins for a fajita-style meal. Sweet yet spicy, this dish takes 20 minutes to make - you'll be sitting down with the family before you know it.
Start your morning off right! Complete with spinach, avocado, and goat cheese, this protein-filled, whole wheat wrap wrap will keep you satisfied until lunchtime.
This time- and budget-friendly dish puts a southwestern twist on an Italian standard. Topped with chunky salsa, corn, and black beans, these colorful tortilla pizzas perfectly combine a crispy, oven-baked tortilla with gooey, melted cheese.
This whole-wheat tortilla wrap recipes mixes the flavors of the Caribbean (like mango and cilantro) with healthy high protein ingredients (like skinless chicken and black beans). The result? A 10-minute meal that will keep your weight goals on track and keep your stomach from growling.
This super-crisp, veggie-loaded pizza is just 325 calories &ndash and that&rsquos for the whole eight-inch pie! Boost the amount of fiber by using a whole wheat wrap.
- 1 cup all-purpose flour
- 4 cups whole wheat bread flour
- ½ cup shortening
- 2 teaspoons salt
- 1 ½ cups boiling water
- all-purpose flour for rolling
In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
These tortillas have real body and taste. They are perfect for gorditas, fajitas and eating out of hand.
- Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
- Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
- Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
- Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4-inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
- Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.
Note: Full particulars, including techniques and tips, are given in the article How to Make Flour Tortillas.