How to Make CHEAP Flour Tortillas (Detailed)

Описание: If you master homemade flour tortillas, you can save a lot of money. This is more a method and not so much a recipe. Allow about 1/4 cup flour per small tortilla (for fajitas, soft tacos, or as a side), and 1/2-3/4 cup of flour per extra-large tortilla (for burritos.)

This video is part of a series on how to survive on just $6.25 per week shopping at Target.
Find the other videos here:
Groceries for $6.25 per week:    • Groceries For $6.25 Per Week! (Extreme Eme...  
How to make flour tortillas:    • How to Make CHEAP Flour Tortillas (Detailed)  
How to cook dried beans:    • How to Cook Dried Beans and Save Money  
How to make refried beans:    • Refried Beans 2 Ways: Cheap & Basic or Fla...  
How to make noodles:    • Basic Cheap Flour Noodles  
How to make bean patties:    • Cheap Fried Bean Patties  
How to make a cajun roux:    • Cajun Roux: A Cheap Sauce of Oil and Flour  

Note that this recipe and method does not work with gluten-free flour! If you can't eat gluten but still want to make homemade tortillas, make corn tortillas with masa. I show how to make these at the beginning of my Fish Tacos video here:    • Fish Tacos with Homemade Corn Tortillas an...  

If you use whole wheat flour in the recipe below, you're basically making Indian "roti."

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In a medium-large bowl, combine:
2 parts flour (a "part" is one measuring unit like a cup)
A pinch of salt (optional - if you're not a confident cook, leave it out)

Make a well in your flour and add:
1 part water

Stir everything together with a spoon until no dry flour remains. Your mixture should be very sticky. Add more flour slowly as you stir (first with a spoon, then with your hands when the spoon won't work anymore) until the mixture no longer sticks to your hands and holds together in a nice smooth ball.

Your tortillas will be even better if you knead this dough for an additional 5 minutes, but this is optional.

Cover your dough and let it rest at least 20 minutes or overnight in the fridge.

After your dough has rested (if you had it in the fridge, take it out and let it come to room temperature before the next step), tear off golf-ball sized pieces of dough and roll into balls.

Heavily flour a large wooden cutting board (or your counter top) and carefully roll out each ball with a rolling pin (or a wine bottle or something if you don't have a rolling pin.) If you're stacking these raw tortillas on top of each other, be sure to put flour between them so they won't stick.

After all your tortillas are rolled out, preheat a skillet on a medium-high stove (if you have a nice stove, high is probably fine - I live in a cheap apartment with a crappy stove, which you NEVER want to put on "high.") Cast iron is best if you have it, but use whatever you have.

Cook each tortilla about 30-60 seconds per side and stack under a towel to keep them from drying out after cooking.

These tortillas keep in the fridge in a plastic bag for a good week, but they will start to go bad after a few days if you keep them out like store-bought tortillas. You can also make a bunch in advance and freeze them (wrapped in foil) for several months. Microwave leftover tortillas for a few seconds before eating.

IF YOU'RE MAKING GIANT TORTILLAS FOR BURRITOS...

I found a pizza stone in a 500 degree oven works like a charm. (But I usually just use store-bought tortillas for burritos because it's much fewer steps and they work better.)