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.
- Decide what size of tortillas you want to make: If you want small ones, then divide the dough into 32 balls. You can use a scale and weigh them at 1 oz each. Medium ones (best for wraps) divide the dough into about 22 balls or 1 1/2 oz each. For large tortillas divide the dough into 16 balls or 2 oz each.
- Since I really try to keep things even so I know the exact smart points, I weigh each one, it actually goes pretty quickly.
- 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 a little larger if you’re doing a larger tortilla. Try to make them as thin as you can. I do one stroke with the rolling pin, then turn tortilla over and roll again. If you do roll, turn 1/4, roll, turn 1/4 your tortillas will come out somewhat round. I roll about 1/2 the balls into tortillas and then start cooking. Cover dough and balls as you go so they don’t dry out.
- Make sure your pan or griddle is hot before you start. 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 (after about 30 sec) I flip them over and cook for another 15 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.
- Be sure to cover them after you cook them, otherwise they will dry out. I place them on a dinner-size plate, cover with a piece of parchment and then a kitchen towel. If you cover them just with the towel, they might taste like fabric softener from the towel (believe me, it’s a yucky taste).
- When they are all cooked, transfer them to 2 large plastic bags with parchment in between each one and freeze. Pull one out whenever you need one, wrap in a paper towel and microwave for 20 seconds or place directly on a skillet and reheat until hot.
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 in between before you freeze them. Pull out as needed.