Homemade Tortillas

If you've never made homemade tortillas before, I need you to know something right now: this is going to change your kitchen forever. I'm not being dramatic. The first time you pull a fresh tortilla off a hot skillet, watch it puff up, and eat a delicious taco on that bad boy, you will never look at a store-bought package the same way again. This is one of those recipes that seems small but quietly becomes one of the most important things you make.

I resisted making tortillas from scratch for a long time. It felt like one of those things better left to people who grew up doing it, or to someone with more time than me. These are one of the more hands on recipes out of all of the breads, but let me be the first to tell you, they are WORTH it. I spend one day a month making 3-4 batches and toss them in the freezer.

Today I'm walking you through my entire process, start to finish. No steps skipped, no assumptions made. We're going to talk about the dough, what it should look like and feel like, how long to rest it and why that part actually matters. We're going to talk about rolling technique. I'm going to share every little thing I've learned from making these over and over again in my own kitchen, so that you can get it right the first time!

Whether you're brand new to scratch cooking or you've just never tackled tortillas specifically, I hope by the end of this video, you'll have everything you need to make a batch from scratch and a recipe you'll come back to!

Let's start from the very beginning-

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