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Looking For Flour Tortilla Recipe

Could some kind person give me a recipe for flour tortillas. Here in New Zealand they are very expensive to buy and are prepacked and nasty tasting. Your suggestions would be appreciated.

Thanks, Ang


Looking For Flour Tortilla Recipe

Hi Ang, here's a site with flour tortilla recipes. There is also a link to making corn tortillas. They are both in American measures so you will need to convert them:

Susan from ThriftyFun

Looking For Flour Tortilla Recipe

Quaker also makes a mix if you can get it over there! It is Quaker Masa Harina

By homeschoolin_mum

Looking For Flour Tortilla Recipe

I make tortillas all the time. Here's the one I use.

  • 2 Cups of Flour (I use wheat)
  • 1/2 teaspoon salt - mix together
  • 1/4 cup of shortening

Mix until size of little peas. Once mixed, add 3/4 to 1 cup of cold water. Mix until able to hold in a ball. Pinch off a little more than a golf ball size and roll on floured surface. Put into teflon coated pan, making sure the surface is hot, turn when it starts to bubble. Make sure you brush off any extra flour befor you cook. I use wheat flour which is healtier and my husband prefers it, you can also add cut up spinich, carrot juice, tomato juice or whatever flavor you would like to try. If you use juice, use it instead of the water, if you use a dry ingredient, just add it. You might need a small amount of additional water.

These are like the wraps people are now using instead of bread for sandwiches. Hope you enjoy this. We do. This is my big hint!

By RoseMary

Looking For Flour Tortilla Recipe

You'll have to convert this one, too, but it's a simple recipe from a Mexican cookbook:

  • 2 cups all- purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon lard or shortening
  • 1/2 to 3/4 cup warm water (110 degrees F)

In mixing bowl stir together flour, salt, and baking powder. Cut in lard until mixture resembles cornmeal. Add 1/2 cup warm water and mix until dough can be gathered into a ball (add more water if needed, one tablespoon at a time). Let dough rest 15 minutes. Divide dough into 12 portions; shape into balls. On a lightly floured surface, roll each ball to a 7-inch round. Trim uneven edges to make roung tortillas. Cook in ungreased skillet (heavy skillet works best on both recipes) over medium heat about 1 1/2 minutes per side or until lightly browned. Makes 12 tortillas.


For Corn Tortillas:

  • 2 cups Masa Harina tortilla flour
  • 1 cup water

Combine flour with water and mix with hands until dough is moist but holds its shape (add more water if needed). Divide into 12 balls. Dampen dough slightly with water. Using a flat baking dish, press a ball between two sheets of waxed paper to a 6-inch round. Carefully peel off top sheet of paper. Place tortilla, paper side up, on a hot ungreased griddle or skillet. Gently peel pff remaining sheet of paper. Cook about 30 seconds, or until edges begiin to dry. Turn; cook until surface appears puffy. Enjoy! :)

By Christy

Looking For Flour Tortilla Recipe

I've found two on my favorite website. One using a food processor. One by hand.

Flour Tortillas using food processor

  • 3 cups all-purpose flour
  • 5 tablespoons lard or vegetable shortening
  • 1 teaspoon salt
  • 1 cup very warm tap water

  1. In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
  2. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
  3. Dissolve the salt in 2/3 cup of the warm water.
  4. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
  5. Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
  6. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
  7. Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
  8. Cover with plastic wrap and allow dough to rest for at least 30 minutes.
  9. On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
  10. Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
  11. Place the tortilla on a plate and cover with plastic wrap.
  12. Repeat the rolling out process for the remaining 11 balls of dough.
  13. Heat a flat cast iron griddle over moderately high heat.
  14. Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
  15. Flip the tortilla and cook it for another 30 to 45 seconds.
  16. The tortilla should be lightly browned but still soft and flexible.
  17. Transfer the cooked tortilla to a heavy towel and wrap it up.
  18. Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
  19. Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
  20. To reheat the tortillas, tuck them in an"envelope" made out of aluminum foil and heat in a 325 degree oven for 10 to 15 minutes.
12 servings

My Flour Tortillas

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1/2 cup shortening
  • 1 1/4-1 1/2 cups water

  1. In a mixing bowl, stir in flour, salt, and baking powder.
  2. Add the shortening, the mixture should have a small mealy texture to it.
  3. Make a well in the middle and pour a small amount of water at a time until the dough comes together.
  4. Remove the dough from the bowl and continue to knead until it looks smooth and feels elasticy. Place in covered bowl and let rest for 10 minutes.
  5. At this time, preheat ungreased griddle over medium-high heat.
  6. Tear off golfball sized pieces and lightly flatten, so they don't roll.
  7. Using a rolling pin, roll out each ball into a circle, thickness of a cracker.
  8. Cook for each side for about 1 minute.
  9. Both sides should be slightly freckled.
  10. Cooking time could vary.
12 tortillas depending on size

Hope this is helpful!

By Ruth

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