These homemade mix and pour tortillas will make you reconsider buying tortillas ever again. They are as easy as making pancakes and only require a few basic ingredients. Make a big batch and store them in the fridge for up to a week or freeze them for up to three months.
Edit: OK, so when I first posted this recipe, I was in a hurry and didn’t want to scare anyone off. However, it took me a few tries and a lot of downright filthy words to get this one right. My first mistake was the consistency of the batter. Mine was too thick and my tortillas turned out more like pancakes.
Second, I didn’t use the proper pan or spatula. During one of the early versions, my pan was too small and my spatula was too thick. You need a really thin metal spatula like a fish spatula, and a nonstick pan that’s wide enough to flip your tortillas. Yes, I know, you aren’t supposed to use metal utensils with most nonstick pans. Live a little. Your pan will be fine. Use the metal or get super frustrated like I did, and throw your good silicone spatula in the trash like a giant toddler with the vocabulary of a sailor. It wasn’t a good look for me.
Finally, I had my heat too high. You want your setting to be on medium heat. Medium high heat seemed like the right call, but it cooked to fast and didn’t allow the tortilla to properly bubble.
Again, this shouldn’t deter you from making these homemade tortillas. Once you get the hang of it, they really are super easy. Just give yourself a little extra time to get the hang of it on your first attempt.
Easy Homemade Mix and Pour Tortillas
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6–8 tortillas 1x
Ingredients
1 cups flour
1 3/4 – 2 cups water (your mixture should be pretty thin)
1 tbsp vegetable oil, plus more for skillet
½ tsp salt
½ tsp sugar
Instructions
Add all the ingredients in a large mixing bowl and mix until smooth.
Preheat a skillet or griddle on medium heat. Your pan must be hot before you add the batter.
Brush a small amount of oil on the skillet. Pour out the batter to the desired size tortilla. When the edges have fully formed and the interior looks mostly solid flip the tortillas. Repeat flipping the tortillas a few times. until both sides are slightly brown.
Enjoy the tortillas immediately or cool completely on a cooling rack. Tortillas can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
I tried this with coconut flour and failed. Can you help.
Hi John! Unfortunately I don’t have any experience with coconut flour. According to my research, you are supposed to use only a 1/3 or 1/4 of the coconut flour compared to regular flour as it is more absorbent. The batter you make should be the consistency of pancake batter, and you will need an extra thin spatula (Like a fish spatula) to flip them. I hope this helps. – Jen
Followed the recipe exactly and mine woul not cook through. Tried first on medium then lowered it. They were CHARRING and the center was still a mashed potato consistency. But sticky. Like mashed potatoes and gum mixed together. Even tried dragging the batter out like a crepe and it was just a mess.
2 stars for creativity, but these were a total flop. Not even sure id call them tortillas even if it worked. More like thin salty pancakes.
It sounds like you might have too much batter in the pan. I put a small amount of the batter in the pan and then swirled it around the pan like you would do with crepe batter. With practice you’ll learn how to get the batter much thinner this way and it will cook all the way through. Add more water a little at a time if it won’t spread out thin when you swirl it.
I am sorry to hear that you are having trouble with the tortillas. Gloria is correct. Making them is very similar to making crepes. That being said, I hate to think you or anyone is having difficulty or not excited about the end result. So in the next several weeks I am going to do some experiments and see if I can come up with a either a better batter or better instructions or both. Stay tuned! Cheers! Jen
I just want to ask…are you 100% on that half tablespoon of salt? Because I doubled the recipe except the salt, and it is crazy salty.
Hi Jessica! I bet those were salty!!! I can’t believe in 2 years I never caught this typo – should be half a teaspoon of salt and sugar. I feel terrible that I potentially ruined your meal. That being said, this recipe is on my list to improve. I think it is a great concept, but I feel like it can be greatly improved. Other than the saltiness, how did they turn out and what would you recommend for improvement? Would love to hear more:)
Cheers! Jen
No worries! I just wanted to check because I wasn’t sure if it was a typo or if it was related to my ingredients. I did a test run on the first one in the pan and tweaked the rest of the batter after I tasted it. The final result was still saltier than a typical tortilla, but it wasn’t an issue once I put in the filling.
Unfortunately, I don’t think my experience will be very helpful because I was using the recipe as a guideline to make tortillas with gluten free flour. I had to thicken up the batter a little bit with extra flour, and I added an egg. The concept with the thin batter that worked up like a crepe worked out well though, and it was so much easier for a weeknight dinner than more traditional tortilla recipes.