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 butter; sun dried tomatoes; water; spinach; water; garlic; water

User Reviews

5

62 reviews

Excellent

Prep Time
1 hr
Cook Time
15 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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Make Your Own Flavored Tortillas by preparing a basic flour dough with baking powder and salt, enriched with butter or shortening. Flavor options include blends of warm water combined with sun-dried tomatoes, fresh spinach, or roasted garlic to add subtle natural hues and tastes. The dough is kneaded until smooth, rested, portioned, rolled thin, and cooked in a hot skillet for fresh tortillas with hinted flavors from your chosen additions.

Description

This recipe for Make Your Own Flavored Tortillas starts with a base dough made from all-purpose flour, baking powder, salt, and butter or vegetable shortening. The distinctive feature is the incorporation of flavor-infused liquids: for example, blending warm water with sun-dried tomatoes, fresh spinach, or roasted garlic cloves. These additions create softly tinted tortillas with mild, natural flavor enhancements without overpowering the neutral flour base.

The dough is mixed into loose crumbs before adding the flavored water blend, then kneaded on a floured surface to a smooth consistency. After two resting periods totaling about 30 minutes, the dough balls are rolled out into thin rounds and cooked on a heated pan until light brown spots develop. The result is a pliable tortilla with color and taste nuances depending on the chosen flavoring blend.

These tortillas can be used similarly to standard ones, for wraps, tacos, or served warm with meals. The recipe also includes tips for roasting garlic used in the garlic-flavored version and suggests turning stale tortillas into chips by oil brushing and broiling. The versatility in flavor allows customization to match various dishes.

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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 butter room temperature, can sub vegetable shortening, 115 g, unsalted

Flavor (choose one)

sun dried tomatoes warm water ¾ cup + sun dried tomatoes ¼ cup for flavor
water warm water ¾ cup + sun dried tomatoes ¼ cup for flavor
spinach warm water ½ cup + fresh spinach ½ cup for flavor
water warm water ½ cup + fresh spinach ½ cup for flavor
garlic use cloves only, roasted garlic 1 bulb + warm water 1 cup for flavor
water use cloves only, roasted garlic 1 bulb + warm water 1 cup for flavor

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Instructions

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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, cut the top ½ inch off a garlic bulb, drizzle with oil, wrap in foil, and roast at 400°F for about 30 minutes until golden brown; cool before squeezing out cloves.
Store roasted garlic cloves wrapped in paper towels inside an airtight container in the refrigerator, bringing to room temperature or warming before use.
Stale tortillas can be converted into chips by brushing with oil, cutting into triangles, and broiling briefly while watching carefully to prevent burning.

Nutrition Information

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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%)