How to make it

  • If using bowl and hands: Mix dry ingredients together, and add wet - if too dry, add more water by the teaspoon. Knead until not too stiff.
  • If using food processor or stand mixer: Use dough hook. Mix dry ingredients together. Turn on machine, and add wet. If too dry, add more water by the teaspoon. Leave machine on until ball of dough forms.
  • Wrap dough ball in saran wrap and let stand for ten minutes.
  • Separate dough into eight pieces and form into balls. Cover in saran wrap and let stand for another ten minutes.
  • Roll out each ball into a ten inch round. Stack on plate and cover with a tea towel so they don't dry out.
  • If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease.
  • Place dough round on griddle, flipping when air pockets inside the round start to inflate, making sure to pierce the bubbles to release the air. Tortillas are cooked when they are slightly golden in colour on both sides.
  • Use immediately, store in refridgerator in Ziplock bag for up to five days or freeze for future use.
  • To use out of fridge or after defrosted:. Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds
Balls of tortilla dough, resting before being rolled out   Close
Rolling out the tortillas   Close
Dry pan frying, air pockets beginning to form   Close

Reviews & Comments 9

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  • bakers1 7 years ago
    I've made these a couple of times now. They are wonderful soft and chewy! The recipe is also quick and easy. Love it!
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    " It was good "
    mstewart14 ate it and said...
    watch out for cooking them too long, they can become quite brittle. I doubled the oil in the recipe and they were much easier to roll out than the first try. I make 20 or so 6-8" tortillas with rosemary (roll the rosemary soft with the rolling pin or a mortar and pestle). The kids love them.
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  • mrswalters 11 years ago
    These sound so yummy and are much healthier than the store bought versions for sure. Thank you so much for sharing, Bunnyrock! :)

    It is true that canola oil isn't healthy, but that's ok! You can use olive oil or any other healthy oil such as flax, grapeseed, pumpkin, etc instead. I used coconut oil in mine, which is a VERY heart healthy oil and it has tons of health benefits.
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  • ibrandi 12 years ago
    FOA, cis, why so angry? I know I didn't know about canola, and I appreciate being educated about it, but I totally don't get the vehemence. There's a choice to alter the recipe, you could have just clicked on that, changed the type of oil, and added the helpful information there. I hope you can figure out why you felt you needed to respond like that, and choose to be kinder next time.

    Bunnyrock--I'm curious: Are these soft and pliable? I would love to start making these regularly, but I know I'll get frustrated if they crack and break when I try and roll them. Thanks!
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  • cis 12 years ago
    All my American friends have been brainwashed into thinking Canola oil is healthy. It is not. They took a vegetable that was fed to cattle only (because it was known to be toxic to humans) and genetically modified it. There is NO canola plant. How much more unhealthy could it be?
    I'd rather use organic virgin coconut oil (of the non- bleached, non-deodorised, non-hydrogenated variety).
    Lose the canola!!!
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  • infiltrators 12 years ago
    Eeee! I can't believe you make these yourself. I am so trying them this week.
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    " It was excellent "
    organicmama ate it and said...
    These sound very healthy, thanks for this, will bookmark.
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    " It was good "
    oldchem ate it and said...
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  • bunnyrock 14 years ago
    Awesome! I hope you like them. They really are delicious, and but out all of the crap that store bought versions put in.
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    " It was excellent "
    bigeats ate it and said...
    Wow. These sound so healthy. Will be making them for lunch wraps. Thanks!
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