Make these tortillas up to three months ahead and reheat on a hot griddle just before serving.

Recipe by Pati Jinich
Source: Better Homes and Gardens


Recipe Summary

1 hr
16 tortillas


Ingredient Checklist


Instructions Checklist
  • Heat a griddle or heavy skillet over medium-high heat 8 minutes or until very hot. Meanwhile, cut two 8-inch circles from plastic produce bags or plastic wrap.

  • In bowl mix flour, water, and salt. Stir to form a smooth dough (if dough feels coarse, add a little more water). Shape into 16 smooth balls. Cover with damp dish towel or plastic wrap.

  • To make tortillas, place a plastic circle on bottom of tortilla press; top with a dough ball. Place other circle on top of the ball; clamp press down to make a flat disk. (If tortilla edges look cracked and jagged, dough needs a little more water.) To flatten without a press, roll between pieces of plastic wrap with rolling pin.

  • Open press; remove top plastic piece. Lift tortilla; peel off plastic. Cook tortilla on griddle 30 seconds or until spatula can lift it without sticking. Turn; cook 1 minute. Turn again; cook 10 to 15 seconds or until tortilla puffs in spots; cook 15 to 20 seconds to brown. Transfer to paper towel. Repeat with remaining dough.

  • Store in resealable plastic bag in refrigerator up to 3 days or freeze up to 3 months. To reheat, place on hot griddle for 30 seconds per side.

Nutrition Facts

110 calories; fat 2g; carbohydrates 24g; poly fat 1g; insoluble fiber 3g; protein 3g; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 16mcg; sodium 17mg; potassium 82mg; calcium 42mg; iron 0.7mg.