Make Your Own Flavored Tortillas

Name: Make Your Own Flavored Tortillas
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 16 tortillas per flavor
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; 1 tsp salt; ½ cup unsalted butter; For sun dried tomato flavor: ¾ cup warm water + ¼ cup sun dried tomatoes; For spinach flavor: ½ cup warm water + ½ cup fresh spinach; For roasted garlic flavor: 1 cup warm water + 1 bulb roasted garlic*

User Reviews

5.0

93 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
16 tortillas per flavor
Calories
125 kcal
Course
Lunch, Baked Goods
Cuisine
American, Mexican

Make Your Own Flavored Tortillas

Soren Barrett

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Did you know you can make your own flavored tortillas? Not only is it insanely easy, but the flavor possibilities are endless! Today, we're making spinach, sun-dried tomato, and roasted garlic flour tortillas. With over 30 5-star reviews, you can guarantee these homemade wraps will be a hit.

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Ingredients

Servings

Base

2 ½ cups all-purpose flour 300 g
2 ½ tsp baking powder 12 g
1 tsp salt 5 g
½ cup unsalted butter room temperature, can sub vegetable shortening, 115 g

Flavor (choose one)

For sun dried tomato flavor: ¾ cup warm water + ¼ cup sun dried tomatoes
For spinach flavor: ½ cup warm water + ½ cup fresh spinach
For roasted garlic flavor: 1 cup warm water + 1 bulb roasted garlic* use cloves only

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Instructions

Base: Sift together flour, baking powder, and salt. Add the room-temperature butter and mix together with forks or a pastry cutter until the dough forms loose crumbs.
Flavor: To make flavor add-ins, blend together water and your flavor addition of choice to form a smooth liquid. If the blended mix is below 1 cup, add warm water to reach 1 cup total.
Combine: Stir flavored water into the dough until a loose ball is formed. Transfer to a floured surface and knead about 50 times until a smooth dough is formed, adding more flour as needed to prevent the dough from sticking.
Rest: Place dough in a greased bowl, cover with plastic wrap, and let rest 15 minutes.
Roll: Cut ball into 16 pieces, then roll into balls. Cover with plastic wrap and let rest for another 15 minutes.
Cook: Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll a dough ball out 6 to 8 inches and transfer to the pan (leave the remaining dough under plastic). Cook for about 2 minutes until bubbles have formed on top and the bottom has light tan spots. Flip and continue cooking for another 1 minute. Adjust heat as needed to avoid burning. Wrap cooked tortillas in a towel until you’ve finished cooking them.

Notes

*To roast garlic, remove excess outer paper, keeping the skin on the individual cloves intact. Cut the top ½ inch off a garlic bulb to expose the cloves' tops. Set the bulb on a large sheet of aluminum foil and drizzle liberally with oil. Wrap tightly in aluminum foil to seal shut, then roast at 400°F (204°C) for about 30 minutes, until cloves are golden brown. Let cool, then squeeze out the cloves.
½ inch off a garlic bulb to expose the cloves' tops. Set the bulb on a large sheet of aluminum foil and drizzle liberally with oil. Wrap tightly in aluminum foil to seal shut, then roast at 400°F (204°C) for about 30 minutes, until cloves are golden brown. Let cool, then squeeze out the cloves.
Store in the refrigerator, wrapped in paper towels inside an airtight container. When ready to eat, bring back to room temperature or heat up.
Stale tortillas can be turned into chips! Brush with oil, cut into triangles, and broil for a few minutes - watching closely to prevent burning.

Nutrition Information

Show Details

Serving 1tortilla Calories 125kcal (6%) Carbohydrates 15.3g (5%) Protein 2.1g (4%) Fat 5.9g (9%) Cholesterol 15mg (5%) Sodium 189mg (8%) Fiber 1g (4%)