I’ve made tortillas ever since I decided that I didn’t want to pay $3.49 at the shop for 8 wraps. To be honest I’m sure you will smack yourself a couple of times wondering why you are paying that kind of money for a recipe that is so quick, easy and frugal to make.
If you do buy tortillas you can cross them off your list and save some money in the budget because convenience truly does cost. It’s important to know your prices on products. As you will see making these tortillas at home is a huge savings compared to the price you would pay at the shop.
We make these once a week and fill them will all sorts of yummy healthy foods for a quick snack, breakfast, lunch or dinner. This one today has Mr.CBB’s Tangy Easy Guacamole Dip on top with a dollop of fat-free Sour Cream or you can use a low-fat greek yogurt.
We also switch it up and make a spinach tortilla simply by adding 4 cups of fresh spinach from our garden to a pot of salted water to wilt. I then toss it in the food processor with garlic. Instead of using olive oil I use my home-made Fresh Basil Extra Virgin Olive Oil. When the spinach tortillas are cooking the smell of spinach and garlic permeates the room.
So without any more drooling…. let’s get on with the recipe!
Total Time- 35 minutes
Total Prep- 25 min
Cook Time- 10 minutes
- Mixing Bowl
- Measuring cups
- Rolling Pin
- Damp Tea Towel
- Flat Dish
- Food Processor (if you are making the Spinach Tortilla)
- 2 cups of flour (I use whole wheat but you can use whatever you like or mix it up. I’ve used whole wheat and pastry flour or unbleached)
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1/4 cup of olive oil some use shortening or veg oil, I prefer olive oil or I use Fresh Basil Extra Virgin Olive Oil which I make for the Spinach tortilla.
- 1/2 cup of warm water, some people use milk I don’t prefer it but you can.
- If you want to make these spinach add 4 cups of spinach to boiling water to wilt, then chop it up. Set aside to cool then add to a food processor with 4 cloves of garlic and chop.
- In a mixing bowl sift the dry ingredients- the flour, salt, baking powder
- Add in the oil or shortening and I like to get messy with my hands here and mix it up
- Add in the spinach if you are using spinach and knead for about 4-5 minutes to distribute the spinach- if not skip this step
- Add in the water and mix it all together with your hands. (*note-If you boiled spinach you can use that water) You may need to add a bit more water to get it to dough consistency and that’s ok.
- Knead the dough on a floured board twice then form into a ball
- Cover the ball with a damp tea towel for 20 minutes (the last 5 minutes get your griddle hot around 210 degrees)
- Cut the ball into about 8 pieces and roll into balls or 4 if you want to make x-large tortilla.
- On a floured surface take the bottom of a bowl and squash the ball, then roll out with the pin as thin as you can. It will make around an 8-10 inch tortilla.
- On a dry hot griddle lay your tortilla and cook for about 30-40 seconds per side.
- They tortillas may puff up and that’s ok.
- I lay them in a dish and cover with the damp tea towel on very low in the oven around 200 degree. Just enough to keep them warm to serve. Make sure the tortillas are covered with a damp tea towel or they will dry out.
- Fill tortillas with whatever you like and enjoy..
Tip: Do not over-cook or the tortillas will be tough. When you see they get a bit brown you will know they are done.
Tip: Don’t over handle the dough
Tip: They may not be perfectly round like the pre-made but they are home-made and nothing beats that!
See how easy was that!! The cost to make 8 tortillas is well “peanuts” to be honest. I estimate around $0.50 for plain tortillas. If you add spinach from the shop it will cost more. If you add spinach from your garden factor in water and time. At the end of the day you know what you put in them and they are hot and fresh and you can’t get that from a package!
What would you fill your Spinach and Whole Wheat Tortilla with?
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