Tortilla's from Scratch

Jean Romero


Okay this last summer my sister in law's were here and we made many dishes from their heritage,and so one day we made tortilla's, one sister make her tortilla's with the bisquick method and the sister in law makes her's from scratch. And I really don't know which I like the best because they both taste good to me and my husband and our adult children love them, I have to make them all the time when they are home.

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25 Min


5 Min




4 c
1 1/2 tsp
2 tsp
baking powder
1 3/4 c
water, warm , can use more water if needed
3 Tbsp

Directions Step-By-Step

Place flour, salt and baking powder in bowl and whisk til mixed.
Add oil and warm water and I use a serving fork to mix this up, then I use my (Cleaned) hands and mix well, your dough should be moist but should not stick to your hands. I let the dough rest for about five minutes. Your dough should not need flour on the breadboard when you roll them out, its all in the feel of the dough.
Now take and make balls out of the dough, I make 12, let this set a few minutes. Now your ready to roll them out, one at a time roll thick or thin your choice, make a circle about 6 inches across, I don't roll the perfect circle but just before I cook them I stretch them in to a circle as best as I can.
You should have your cast iron flat griddle heated I have a electric range and I set my heat on 7,(one of my sister in laws sprays pam on her griddle when cooking) place a tortilla on griddle and cook til it starts to bubble, turn it over and just barley cook the other side, I like them just on the raw side, as when you place them in your tortilla keeper they will still cook as your placing more on top of them.

About this Recipe

Main Ingredient: Flour
Regional Style: Mexican
Dietary Needs: Low Fat, Dairy Free, Low Sodium
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #tortillas