It depends on which store you go to. At Cárdenas, I can buy tortillas that are made in the store that are still warm, and they are every bit as good as homemade. In addition to corn tortillas (available in at least two size, medium and small), they make flour tortillas in at least three sizes - medium, large (10"), and extra large (12"). I like to buy the 10" ones because they fit in my pan better, but lately I have been heating them on a 16" diameter comal, and so the 12" ones fit in that very well.

I have found it best to cook homemade tortillas on cast iron, and it can be a skillet, griddle, or comal - whatever you have. Cast iron heats evenly (once you have gotten it hot) and retains its heat well, due to the thickness.

I also have a tortilla press (which I bought at Cárdenas) for making corn tortillas, and I like to use fresh masa when making them.

Here's a video showing how to make masa and tortillas:

I have, but I did not use a press for flour tortillias. I just shaped into a ball and rolled out with a rolling pin.

An educational video, fun and high spirited, although I did notice that one of them tasted the corn kernels with his hand and then put his hand back in the corn vat for another taste.

Nicole

Years ago I tried making flour tortillas. It was not a success. They were too thick, they rose. They also didn't have that stretchy feel to them. Guess I'm too picky. I've also tried making Won Ton wrappers that I didn't like....for $2 I can buy a package of them.

I hope you have a good experience making tortillas. After you've tried it...let us know how it went...maybe it's worth trying again....

I will let you know. The incentive to me is not only that I hope for a better tasting tortilla, but also that the store bought less glycemic 'keto' tortillas are expensive, and by using different types of flours I might be able to make something similar for a fraction of the cost.

I read a recent comment that said I shouldn't experiment, and that instead of using 'subpar' ingredients I should just stop eating whatever the type of food it was that I was experimenting with. I myself think that people handicapped with various physical or medical, or really any type condition that restricts what they want to do, should do what they can to try to achieve the things they want to do.

I buy the UNCOOKED flour tortillas in the refrigerated section at Walmart. They are very good, but of course, doesn't quite compare to the fresh, hot tortillas in really good authentic Mexican restaurants around here.

Nicole

@lucillle..I totally agree to try to make changes tho. I just had blood work done and my numbers were perfect, super good! The same as when I was 31years old & running 5 miles a day! Only diet change, I stopped eating beef. A year ago they wanted to put me on statins to lower my cholesterol. Not now! And I walk & run for an hour....not as hard a workout as I used to do.

I watched Mexican friends make flour tortillas in their kitchen several times. After they had mixed the dough they rolled it into little balls which they let set for awhile, probably half an hour. Then they rolled the balls into flat circles which they cooked immediately. They were the best that I had ever eaten. They laughed when I offered to help. I could not roll them into perfect circles like they could do so fast and easily. Mine looked like a rabbit's head or the state of Texas. I told them that In was inventing something new. They rolled them out with something that looked like a broomstick.

Sherry I cancelled my order for the cast iron press after I saw other people say that the press is good for masa but not so good for flour. I will try rolling them out as you did.

Yes, you need the press for corn/masa tortillias, but not flour. I only did plain flour. They were easy, but I never needed that many (8), so I just used La Bandarita.

I would just mix roll and freeze. Cook as needed.

I didn't know you wanted to make flour tortillas. Here's a video I like showing how to make those:

I thought you already knew that the tortilla press was only for corn tortillas!

I have not experimented with using different flours in flour tortillas, but I have made other types of somewhat similar flatbreads, such as lavash, pita bread, and naan. I've also tried making injera bread, which is more like a crêpe, but without much success, but it does use a different type of flour (teff), which you might like.

What types of flour do you want to use in your tortillas? I think buckwheat flour might be good, and it might be less glycemic than white flour, but I would still use 50% white flour to make them. I've made whole wheat flour tortillas and also used 50% white flour when I made them.

You always have to let the dough hydrate when making flour tortillas, the same way you do when making pasta. I let all bread dough hydrate for 30 minutes before I knead it.

I agree that homemade flour tortillas are better than ones bought in the store - even if the ones from the store are very fresh - and the difference is much greater than the difference in corn tortillas, but you have to use the flour tortillas right after you make them. It is easy to make a very small batch of flour tortillas.

Lars thank you for the new link. I have oat flour on hand, do you think 50% oat and 50% wheat would be good?

I'm definitely on board with making them fresh as needed.

I've made lots of flour tortillas. I rolled them out with a rolling pin and used a cast iron skillet to cook them.

I've made a lot of butter naan too - it's the same method, just slightly different recipes.

With both, I let the dough rest for a half hour or more before rolling.

This is the recipe that I have used & like: https://www.food.com/recipe/homesick-texans-flour-tortillas-473502

I have not experimented with using alternative flours though.

I haven't made oat flour tortillas, but I've used oat flour in other recipes. I think that 50% oat flour and 50% wheat flour would still make soft tortillas. I do use baking powder when I make them, as in ci_lantro's recipe, but I use water instead of milk, and I normally use shortening instead of oil.

You can also make oat flour crêpes, but these are not the same as tortillas - just substitute oat flour for wheat flour. They can be made without eggs, but I've not tried that.

My sister and her husband went through a 'little house on the prairie' stage right when they finished college, had two toddlers. They bought what had begun as a one room school house on acreage, had cows, eggs, chickens, big garden and if not shoes and they were wearing it - she had made it. No tvs in the house, then she began to miss that 😊 She made her own tortillas but corn, I don't remember eating the flour type there but then I don't like those as well anyway. Her corn tortillas were delicious. I know she made them, briefly fried or steamed them, let them rest in a bag then fully cooked them when they were ready to have their meal. She did use a press but again, for the corn type.

Nicole

@Lars....I watched that video....WOW! That looks super easy using a wok to cook the tortillas over. I'd like to try THAT! Thanks! ...and....The fillings....look delicious!

They say you learn something new every day, well today I learned that a tortilla press is for corn tortillas and NOT flour, I did not know that!