Secret Recipe Club, Homemade Flour Tortillas

My Secret Recipe Club assignment this month is Dessert Before Dinner.  Stephy has an eclectic collection of recipes on her blog and I had a lot of fun browsing through her creations.  I tend to always check the appetizer section of a blog or cookbook, I guess because small bites are my favorite things to eat 🙂

Arancini, Italian Fried Delicious caught my eye because  how can a ball of risotto stuffed with cheese and then fried,  not be AMAZING?  However, I didn’t have any leftover risotto hanging around…   😏 so this will have to wait for another day…

 

flour tortillas 1 thepaintedapron.com

Then I saw her homemade tortillas and decided to make them to go with our Taco Soup for dinner

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Everyone swears that homemade tortillas are easy peasy and sooo much better, so I had to try

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I used my mix master and substituted coconut oil for the vegetable shortening  in Stephy’s recipe

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This is a sticky dough, so if you think it is too wet, add a little more flour until it is workable

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Don’t forget to flour your work surface

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I made a serious mess, I had flour on my shoes, in my hair, everywhere, but it was fun!

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Chill dough balls for 15 minutes before rolling out

flour tortilla thepaintedapron.com

Look at that little beauty!

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Use a metal spatula, if needed, to transfer tortilla to your skillet, or your rolling pin

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You can roll one out as your cooking one, if you don’t forget to turn the one in the pan after 45 seconds 😳

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Can you see it starting to rise and bubble?

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The tortillas are done when they just begin to brown on both sides

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flour tortillas thepaintedapron.com

Homemade Flour Tortillas

  • Servings: 8 10 inch tortillas
  • Difficulty: medium
  • Print

2 1/4 cups all purpose flour, plus more for rolling

1 tsp salt

1 tsp baking powder

1/4 cup coconut oil, melted

3/4 cup water

Mix dry ingredients together the add coconut oil.  Turn mixer on and slowly add water, scraping down sides if necessary.  Turn dough out onto a well floured surface and knead several times and form into a flattened round.  Cut the round into 8 wedges.  Roll each wedge into a ball and put it on a floured plate.  Chill dough balls in the refrigerator for 15 minutes.

Heat a heavy skillet on medium high.  Roll out a dough ball into a thin tortilla, and place it in hot pan.  Let cook for 30-45 seconds until it starts to brown.  Turn over and repeat on other side.  Set tortilla on a towel to cool.  Repeat with remaining dough.

Store tortillas in a large ziplock bag

homemade tortillas thepaintedapron.com

You could also add food coloring to the dough in case you want to make them a certain color 🍀 💗 🎄 🎃

Thanks for dropping by!

Juicy Details

Be sure to visit Dessert Before Dinner here to see Stephy’s recipe for flour tortillas

See more about the Secret Recipe Club here

I got the idea of using coconut oil instead of shortening from Cook Craft Love here

Note: these are best used soft, you can soften in the microwave for 10 seconds.  I tried them in baked quesadillas and they didn’t crisp up well

Just click on the blue frog below to see all the other recipes from January’s Group C reveal day


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Comments
21 Responses to “Secret Recipe Club, Homemade Flour Tortillas”
  1. Lynn says:

    I’ve made homemade tortillas before, it’s fun and they do taste good! My friend has a very heavy tortilla press she bought that was made in Mexico, but she makes tons of them at a time. I’m sure you enjoyed them:@)

    Like

  2. Mary says:

    Jenna, I always leave a trail of flour in my wake when I’m in the kitchen much to my hubby’s display! I can only imagine how wonderful your tortillas are fresh & warm from the pan!

    Like

  3. I have been tempted to make homemade tortillas so many times but just haven’t. Yours look great!!

    Like

  4. I’ve been making homemade whole wheat tortillas since seeing a recipe from Lean Green Bean blog last year – we’ve never gone back to the store brand – they are SO good!

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  5. What a fun SRC choice!

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  6. Homemade tortillas are so much better than the ones you buy in the store. Yum!

    http://makingmemorieswithyourkids.com

    Like

  7. Marigene says:

    I need to try making these! Thanks for sharing the recipe, Jenna.

    Like

  8. Stephanie says:

    Thanks so much for the great write-up. I’ve never used coconut oil before, but maybe next time you can reduce it to 2 Tbsp coconut oil instead of 1/4 cup. It won’t be quite as sticky that way and you won’t need quite as much flour to roll it out.

    Thanks again.

    Like

  9. Emily says:

    I know these have to be soooo good Jenna! Thanks for sharing your secrets for homemade.
    I am loving all this sunshine, bet you will headed to the beach soon!

    Like

  10. These look good, Jenna. You can use regular rice for the arancini. I made them for the first time last year and posted them. Great with home made sauce.

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  11. What a great pick! Will be saving this recipe for the near future. Glad to be part of SRC group C with you!

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  12. Kelly@WildfloursKitchen.com says:

    Oh, yours look wonderful! I haven’t made homemade tortillas in way too long! Great pick for the SRC! (Popping over from Group B!) 😀

    Like

  13. These look easy and I know taste much better than store bought. I like the idea of using coconut oil rather than shortening.

    Like

  14. CraftyHope says:

    As a kid living in Panama, one of my friend’s mom would make us fresh tortillas all the time. I crave them to this day. . .it was about 30 years ago. Your recipe looks so easy. One day I’ll have to break down and make some!!

    Like

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