Tin Can Test Kitchen | Made From Scratch Series
Homemade Tortillas: Never Look at Store-Bought the Same Way
Okay, this one surprised me. Homemade flour tortillas are ridiculously easy to make. Seriously, why have I been buying these all these years?
Now, were they perfect? Absolutely not. 😂
My first batch was definitely on the thicker side. Apparently, you’re supposed to roll these babies out until they’re almost transparent. Mine were more like a tortilla and a flatbread had a baby.
But did they taste better than store-bought? Yesssss!
5 Ingredients vs 17.
Sooo I did something I probably shouldn’t have done. I looked at the ingredient list on my usual store-bought tortillas.
SEVENTEEN INGREDIENTS.
Seventeen! For a tortilla!
No wonder those things can sit in my pantry for what feels like two months.
Meanwhile, homemade flour tortillas can be made with just a handful of basic ingredients. Flour, water, fat, salt, and sometimes baking powder. That’s it.
So was it worth it?
Taste: Homemade Wins
Even though mine were a little thicker than intended, the flavor was so much better. Fresh, soft, and without that packaged taste.
Ingredients: Homemade Wins
My usual store-bought brand has 17 ingredients. Homemade tortillas need only a few, and I get to decide exactly what goes into them.
Not every ingredient in packaged tortillas is bad, of course. Some help keep them soft, prevent mold, or extend their shelf life. But I like knowing exactly what I’m eating.
Convenience: It’s a Tie
Sure, grabbing a package off the grocery store shelf is easier. But making tortillas from scratch was surprisingly simple, and I didn’t need any fancy equipment.
Waste: Homemade Wins
This might be my favorite part. I can make exactly what I need.
Need four tortillas for dinner? Make four! No more buying a package of ten when I only need a few, then forgetting about the rest.
Shelf Life: Store-Bought Wins
Those extra ingredients often help packaged tortillas last longer. Homemade tortillas don’t have that same shelf life, but that’s part of the appeal for me. Make them fresh, enjoy them, and freeze extras if needed.
What would I do different?
ROLL. THEM. THINNER.
Apparently, the trick is getting the dough thin enough that you can almost see through it before cooking. Mine definitely needed a few more passes with the rolling pin.
Next time, I’ll focus on getting them thinner and more consistent in size.
The Tin Can Princess Verdict 👑
Would I make them again? Absolutely!