Homemade tortillas taste the best and are so simple to make! You can choose how big you want them, this recipe makes 32 tortillas which are about 5 1/2 inches in diameter and work out to be 2 smart points a piece. Or you can divide the dough into 21 balls (1.5 oz each) for 3 smart points or 16 balls (2 oz each) which work out to be 4 smart points a piece for a larger tortilla. I recommend the medium or large size for wraps.
- 4 c. flour (all purpose works great)
- 1 t. kosher salt
- 2 t. baking powder
- 2 T. lard or butter
- 1 1/2 c. boiling water
- In a food processor, pulse all ingredients except the boiling water until the lard resembles cornmeal.
- With the food processor running, slowly add the boiling water and process until the mixture forms a dough.
- Knead the dough on a floured board a few times until smooth and elastic.
- Divide the dough into 1/2, then each ball into 1/2. Keep dividing each ball until you get 32 balls (for the small tortillas 1 oz each) all about the same size (about a golf ball size). Since I really try to keep things even so I know the exact smart points, I make each tortilla about 1 oz per tortilla for 2 smart points each, 1.5 oz for medium tortillas 3 smart points or 2 oz per tortilla for 4 smart points each. If you’re making wraps, it’s easier to do the medium or larger tortillas.
- To make the most of my time after I divide the dough into the balls, I turn on my non stick griddle pan on medium high heat. While it’s heating up, I roll each ball into a 5 1/2 inch diameter circle for small tortilla or larger if you’re doing a larger tortilla. If you do one stroke with the rolling pin, then turn tortilla over and roll again and keep turning, your tortillas will come out somewhat round. I roll about 1/2 the balls and then start cooking. Cover dough and balls so they don’t dry out. My griddle pan will hold 4 tortillas at one time so I place them on the pan (no oil needed), then I go back to rolling out more balls. When the dough begins to bubble, I flip them over and cook for another 30 seconds or until lightly browned. So I roll and cook at the same time, it makes things go faster. All in all I can make 32 small tortillas, 21 medium tortillas or 16 large tortillas in about 30-45 min.
If you make 32 tortillas, they are 2 smart points each, if you make 21 tortillas, they are 3 smart points each, if you make 16 tortillas, they are 4 smart points each.
If it is a warm day, you will want to put parchment paper in between the uncooked tortillas otherwise they might stick together. Be sure and keep the balls and the tortillas covered with a towel while you work or they will dry out.
Cooked tortillas will last about 2-3 days on the counter in a plastic bag or you can put them in the refrigerator up to a week. You can also freeze the cooked tortillas, be sure and put parchment paper or plastic wrap in between before you freeze them.