There’s something undeniably satisfying about making food from scratch, especially when it’s a staple as versatile as tortillas. Whether you’re wrapping up a hearty burrito, enjoying a simple quesadilla, filling them with eggs for breakfast, or pairing them with your favorite toppings, homemade tortillas offer a freshness and flavor that store-bought versions simply can’t match. Plus, when you make them yourself, you control the ingredients, ensuring a nutritious and wholesome product for you and your family.
Homemade tortillas are not only delicious but also healthier than most commercial options. Many store-bought tortillas contain preservatives, additives, and unhealthy fats that can detract from their nutritional value. When you make them at home, you’re using simple, organic ingredients that provide better taste and health benefits. Have you seen how long the ingredient list is in store bought tortillas??
Simple Ingredients:
- Organic All-Purpose Flour: Organic flour is free from harmful pesticides and chemicals, making it a cleaner option for your family.
- Salt: Salt not only enhances the flavor of your tortillas but also contributes essential electrolytes. Opt for natural sea salt or Himalayan pink salt for added minerals like magnesium and potassium.
- Water: The simplest and purest ingredient, water helps bind the dough together. Keeping it free from impurities is important, so using filtered water is always a good choice.
- Butter: Butter adds richness to the tortillas, giving them a soft texture and a delightful flavor. It’s a source of healthy fats and fat-soluble vitamins like A, D, E, and K. Choose organic, grass-fed butter for the best quality and nutritional benefits.
Tortillas
Ingredients
- 2 cups all-purpose organic flour
- 1/2 TBSP Sea Salt
- 1 cup warm water 105-115 degrees
- 1/3 cup softened butter
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Stir well to ensure the salt is evenly distributed.
- Add the Butter: Cut the softened butter into small pieces and add it to the flour mixture. Use your hands or danish whisk to work the butter into the flour until the mixture resembles coarse crumbs.
- Incorporate the Water: Gradually add the warm water to the flour mixture, stirring as you go. The dough should start to come together. Once all the water is added, knead the dough for about 5 minutes until it’s smooth and elastic.
- Rest the Dough: Cover the dough with a clean towel or plastic wrap and let it rest for about 30 minutes. This resting period allows the gluten to relax, making the tortillas easier to roll out.
- Shape the Tortillas: Divide the dough into12 equal portions and roll each one into a ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin, round tortilla.
- Cook the Tortillas: Heat a skillet or griddle over medium-high heat. Place a tortilla in the hot skillet and cook for about 1-2 minutes on each side, or until golden brown spots appear. Repeat with the remaining dough.
- Enjoy: Serve your homemade tortillas warm, or let them cool and store in an airtight container for up to a week.
Tips for Perfect Tortillas
– Keep them soft: To keep your tortillas soft and pliable, stack them as they come off the skillet and cover with a clean towel.
– Experiment with flavors: Add herbs, spices, or even a bit of whole wheat flour for added flavor and nutrition.
– Use a tortilla press: If you make tortillas often, investing in a tortilla press can make the process faster and ensure consistent results. You will need to press them and wait then press them again because of the gluten in the flour they will shrink a bit.
Making homemade tortillas is a rewarding experience that brings the family together and offers a healthier alternative to store-bought varieties. With just a few simple ingredients, you can create delicious, nutritious tortillas that will elevate any meal. Enjoy the process, savor the flavor, and know that you’re nourishing your body with wholesome, homemade goodness! I highly recommend doubling or tripling the recipe and freeze (layer a piece of parchment paper between each tortilla) in a bag.