My sons really miss flour tortillas since we have gone gluten-free. So I have tinkered with a bunch of wheat flour tortilla recipes to create one that fits our new diet. These aren’t your traditional thin tortillas (basically because I press them by hand) but a nice thick and more chewy-style that reminds me of flat bread.
Great for tacos and quesadillas, these tortillas also have added flavor and fiber from oat bran.
Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!
Homemade tortillas are so much better that if you do decide to give these a try, be warned that you’ll have a very hard time ever going back to the packaged option again.
To Latinos everywhere, these are not only our bread but usually our utensil at mealtime as well! Some like big and thin, some like them small and fat, depending on the region of the country you’re from and the way your grandmother made them!
I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Traditional flour tortillas – homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
