Griddle Flour Tortillas from Scratch - You seriously need to make these!
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- Опубликовано: 10 сен 2024
- These griddle flour tortillas from scratch are absolutely fantastic! And I’ll probably never buy store-bought tortillas again! I’ll show you how to make flour tortillas on the griddle with just a few ingredients, and then we’ll cook them up on the flat top grill for the best tacos, quesadillas, and more. If you’ve never tried making homemade tortillas before, then you’re missing out! And the griddle is the perfect surface for cooking the flour tortillas, but you can also make them inside in a skillet. Just make sure to keep your griddle temperature low.
When the tortillas are done, keep them warm by wrapping them in a tea towel… They’re best served warm, but these homemade flour tortillas are still great the next day, too! Enjoy!
@BlackstoneGriddles #griddlecooking #tortilla #flourtortillas #homemadetortilla #mexicanfood
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Outstanding my Friends! The roll method seems so much more engaging than using a press. Texan here, and we use tortillas like other cuisines and cultures use garlic bread, French bread, biscuits 😁, Naan, Pita etc etc. Homemade tortillas (flour and corn) really can be a meal (I know, high carb..) of their own.
hhahaah thats the truth...i had one yesterday warmed up with just butter...man they are good..
You are right! Most homemade foods are better than commercially made, but tortillas? Homemade is out of this world. Good one!
Yes sir...hard to believe it took me this long to make something so easy
The Flat Top King. Mmm they look delicious! May I suggest that turn up the temperature a little higher put the tortilla on, cook for 15-20 seconds, flip the tortilla, cook for 30-45 seconds, then flip again, (total of flipping the tortillas 2 times).... love them with carne de puerco en salsa de tomatillo
Thanks for the tip! I will
I agree with you, they need to be flipped once more and cooked just a bit longer. On the second flip the tortillas will inflate nicely, that’s when they are done.
Try them with just butter. ❤ I’m Texan and thankfully heb has these every day.
Absolutely...the next morning i did that....these things are beautiful
Texan here, tortilla press is worth the cost even if you just use it for the initial press. Be sure to use a cut down freezer bag in the press so the dough don't stick. And I wouldn't be without a plain old styrofoam tortilla warmer bowl with a dish towel inside. You guys make me want to make scratch burritos.
hey thanks for the info Vicki..really appreciate it
That won't work with flour tortillas. That's for corn (I'm pretty sure..)
@@MrScubajsb I use my press for both all the time.
I've been looking for a homemade tortilla recipe. You made it look so easy. I've got to try it!
Hope you like it! EVERY time i made it...they got better till i knew I had it...hopefully with this video it will speed up the process...man they are fantastic
@@TheFlatTopKing I'm going to try one other thing with this. I've been baking a lot with sourdough starter. I know what my ratio is in the starter it's one to one flour to water. So I'm going to use your recipe and add in the sourdough for the sourdough flavor. I'll let you know how it turns out.
When I worked in Texas, I would watch the ladies roll the tortillas. They used a small wood rolling pin like a wood dowl about 6 to7 inches long and 2 inches round. They would use one hand on the rolling pin and the other hand would be free to turn the tortilla. They also used a fair amount of flour. There is nothing better than a homemade tortilla. Great video!
thanks bud...we really enjoyed em for sure...crazy how easy they are
YES SIR!!.. imma have to give this a go.. lucky i already have that same tallow fro cooking briskets.. thanks for another GR8 cook. Peace
I would absolutely do that...maybe even bacon fat and butter as well...
This brought back memories of my grandpa when I was a kid using beef tallow and lard. I remember him telling me the tallow came from cows when cooking roasts etc, and the lard came from pigs. McDonald's even was using beef tallow when cooking their fries 25 years ago. Beef tallow, lard, butter, and oils all have their places in recipes. It's up to the cook to find, or invent new ways to raise the level of the product they put out there. We have a couple food trucks locally that do tacos, tortillas etc. They make their own and believe me you know it after the first bite. I never researched it because, well just like you I thought it was a lot harder and more complicated, hence that fear factor you mention. This video shows us that it can be done by following your recipe. You did all the work perfecting it and we reap the benefits and rewards of the final product. Great Job!
Thanks bud...heck yea i was on the fence...it cant be that easy...well it is and should be shared for the world to see..what a great table food for all occasions...savory, sweet, you name it...
NICE one: liked the tips on rolling out: from the middle: great, I've had trouble doing that. Sizing Tip: if you're using a frying pan : cut a circle of waxproof (durable and semi transparent) paper of frying area : and use that to size your tortillas. (and keep the circle in your drawer for next time - youre not rolling out on it, just using as a visual guide) Before I thought of this, I really had trouble with too small/too large...and I wanted big ones, as large as the flat area.
Awesome.,.thanks
Looking forward to the quesadillas video
My wife and I have been making tortillas for years.
We like ours made with flour and corn masa with bacon drippings,water and other ingredient
And baking powder to make them rise
YUM....
If you want more blistering/brown bubbles, tap the tortilla with your fingertips while they are on the griddle. It causes the two layers to separate and inflate.
I've gone to using a French tapered rolling pin and a thinner straight pin without handles. I think they are easier to control that those bigger ones with handles. You can get on top of the pin and use your body weight to really get dough to stretch out thin and round.
Thanks Kevin...maybe i will make the switch...
Totally agree, wood handle-less rolling pin works much better
Love the recipe, love the channel! Maybe we’ll make these to celebrate UGA win yesterday lol. Sorry couldn’t resist!!
I’ve never been a die hard UGA fan myself but when kirby smart recruited our local North Murray High product Ladd McConkey, we became big fans.
UT obviously has a great team & that QB is tough. He took a beating yesterday and never slowed down.
Enjoy your content! Keep it up. You ever get in north Georgia and want to go fishing hit me up.
LB w/Carter’s Lake Guide Service-
would love to...I was born in ATL..alot of family down that way and northern ga, cummings, Buford, Woodstock...all the way down to Macon. Riverdale, Jonesboro, college park and lovejoy..
fish lenair and chattahoochee river
What do you guide for...my dad and I usually take a few a year
Way to think outside the box. Those look amazing. Fantastic ❤🙌🏻
Thanks so much!
Look great, make it look easy. Thanks for sharing 😊.
Thank you! Cheers!
These had to be amazing with the tallow!
you know.it...we made a cheese quesadilla with them playing around and fried in butter and holy cow..the flavor was so different..not even close..
Now this is one recipe i must try very urgent👍👍👍👏👏👏😎🇬🇧
Yes sir...game changer for sure
I just made them and they are great. I couldn’t find the beef tallow (used vegetable shortening) and mine seemed a bit dry, but like you said it takes practice. The important part is is that I had fun doing it!
Absolutely...actually looking back the beef tallow although was fantastic i think it lacked flavor....i have seen people use bacon fat and butter or a combination of both...I will try the combination of both next time
Heck yea brother. Great video!!
I appreciate it Wiliam...Happy Thanksgiving
When you take the tortilla off the griddle while it's hot take a stick of butter and rub it ontop of the tortilla to melt.
Not the hole stick of butter,lol
Great with pinto beans rolled up inside of the tortilla also.
Mmmmm
sounds great to me...
There are some things worth buying & others that are so much better made at home. Flour tortillas are worth making.
I have not used beef tallow - I usually use lard.
Key is slightly sticky dough. Knead, knead, knead - that sticky dough will become smooth as silk. Then rest.
My problem is that they get eaten as soon as they come off the grill.
Seriously, make a double batch because you want some for dinner!
Nice video and good job rolling those out.
I totally agree! Thanks for comments
Neal and Amy, thanks for another great video. This will maybe be the most used video you guys have put out. I’ll definitely be giving it a try!
Hey that’s awesome. Thanks Deborah
Easy it is. I use bacon grease on mine, so you have the bacon flavor also!
I have been wanting to do that...also good butter. as well...maybe i will experiment
I just put the dough right on the hot blackstone and use smash burger smasher. It’s flattens instantly without needing to roll it.
Ill definitely try that..what happens with the larger ones...
@@TheFlatTopKing my burger smasher is small so I have not tried full size tortillas yet. Have a 8” one coming tomorrow.
You’ve convinced me!, how should I time these? Is it something I could cook before I prep the meal or is it best to prep your meal then cook the tortillas?
well start to finnish maybe 45 min....they stay warm so if you make a batch just lightly water a paper towel and leave under them...wrap in a tea towel and keep warm...if too cool when used just warm up quickly and the fat will soften again
Awsome! I make homemade corn and flour. Masa for corn and White Wings La Paloma Flour Tortilla Mix. I love beef talo, got to try this!
Sounds great! U should Ken...really good...really good
I make my own tortillas but I use a tortilla press and wax paper. I'm going to try beef tallow. 🌮
heck yeah...
Those look awesome! My favorite snack is warm tortillas with Kerry Gold butter and Uncle Steve’s Dessert Shake. Making my own tortillas would be even better!👍😊
hey yeah...and so easy...
Lol she was like “ACKCHUALLY” 😂😂
hhahahaha
Hey Brother, have to try this one after trying to make other tortillas. Thanks for the video.
Absolutely..let us know...we really enjoyed em
Those definitely look better than store bought for sure Neil! Cheers 🍻
I think so too ahhahahaha
In places like AZ where the air is very dry, flour in the normal packaging loses moisture over time. So we always have to add more liquid for any flour based bread or crusts.
perfect reason...thanks Lesley
My grandma was the best tortilla maker on the planet
any idea how different these are to those..would love some feedback...
@@TheFlatTopKing my grandma used some bacon grease. I'm not sure how much but man she could roll perfectly round tortillas in seconds and they were so delicious. I used to sneak some out to my friends lol. They would be waiting outside the door.
The common thing I've seen from old-school tortilla makers is that they 1) make the ball a disc and crimp the edges, 2) "dunk" to use your term in a bowl or plate of flour instead of dusting the board, and 3) use much smaller rolling pins.
I have to say, this is the way. Grandmas do know best when it comes to round tortillas.
@@pdt8165 thanks bud
There is nothing better than Fresh homemade tortillas ✊🏼🧐. I love the fact that you used beef tallow as opposed to shortening. To be honest Brotha, dont tell my wife…but those look like they came out better than her’s do 🤣🤣. Seriously! Super stoked you ventured out and decided to learn how to make them. Loved the livestream this morning btw. 2episodes in 1 day 🙌🏼🙌🏼. Cheers y’all 👊🏼😎🤙🏼
hahaha thanks mike...hope all is well..im telling ya...these tortillas are life changing...cant believe i have not made them before now...
@@TheFlatTopKing thank ya Sir! And hey, the cooks are going to be that much more 🔥🔥 now that you have these in your arsenal 👊🏼😎🤙🏼!! GAME CHANGER 😉👌
They look fantastic!
thanks Earl...we really enjoyed em...alot..
Experimenting is learning....................
You need to purchase a tortilla press then you will make these everyday because that makes them so simple. I also use the Maseca flour and you do not have to add anything except your fat. It’s a game changer and makes a simple task even simpler.
THANKS Janet
Good stuff
this is hella fun and such a blast to make if you try
Absolutely. Thanks so
Much
Never realized that they were that easy to make and never thought about doing them myself but will now. Wonder how long they stay fresh? 🤔
Well to be honest since we make small batches they haven’t lasted,ahahhahaha
The best rolling pin I have ever used is a wine bottle.
good point...
You and your wife just not fair i love them eat them more than bread 😋.
ahhahahaha we love em
Looks delicious....
Thanks bud
I'm not a dough handler but if you would use the bottom of a fry pan on your balls covered with parchment,would that work to get you started?
Hey now....great idea...thanks bud...
This looked great. Yuppers they are easy to make. Get a press, so much simpler and quicker. Do let rest a hour or more before pressing to let the gluten relax. It would be interesting for you to do a side by side test using tallow in one batch and lard in the other. Have a great day 🌤.
From what I have seen 15-30 min seems normal....I will try it though...i also want to use bacon fat and or butter next
Press for corn tortillas, rolling pin for flour
@@maluaguayo4825 I love my rolling pin for pasta. My press for tortillas.
Nice job. I wonder of you used corn meal rather than flower if that same method would make a good corn tortilla?
Honestly I do not know....Definitely on the things todo next...if flour changes my world as much as this I cant wait to make corn
Where can you get beef tallow in Knoxville??
I have a link listed below in the description...amazon...hahaha
Awesome! I have to try this. How do you store the leftovers?
Well....until now we didn't have any..no clue...We just put this batch in a zip lock bag and reheated when we used them the next day
My grandma used to put them in a zip lock and in the fridge on the rare occasion that there were leftovers
💖💖
thanks Pat
Where do you buy beef tallow?
Amazon..we put the link in the description below
X 1 bag flour and 1/2 bag of masa harina(corn meal)
Add baking power bacon drippings, some salt mix ingredients together,add water
Roll out and heat on a flat plate on stove or griddle.
😉 enjoy
sounds good...do you use a press...
@@TheFlatTopKing All tortillas rolled with rolling pin.
Make anywhere from 6 doz - 10 doz .at a time.
About 3 hrs. To make 10 doz.
I have 2 36" Blackstone griddles.
1 in the front yard converted to NG.
1 IN THE BACK YARD PROPANE
Keep the vids coming to Pittsburgh Pa.
I enjoy and learn somethings from them.
@@beachbums2008 hey I didn’t know your from PA…. Hey have you heard of cream cheese in a cheese steak sandwich
@@TheFlatTopKing yes,on tacos also,mmmmm
I can see a tortilla press in the near future 😉
ahahahah I kinda like the rollin thing...i was on the fence...do you have one
@@TheFlatTopKing I don't own one but I have used one and you will throw the rolling pen in the trash 😜
@@TheFlatTopKing I have a press. It’s good for starting them but doesn’t get them thin enough so I end up rolling them more anyway
How do they store / refrigerate?
Well as of today its the first time we had some leftover..so far we just put in a ziplock bag and warmed up when needed..since we only make 8/12 they dont last long
Why not use a tortilla press?
Well since I just started i didnt have one...i am also in the belief that the press does not get flour thin enough..i could use the press and them roll but by that time might as well roll.
How do you feel about tortilla press?
Well i honestly dont know...we just started and thought it was rather easy to roll. I like ti..I think from my understanding the press does not get as thin...you have any experience
@@TheFlatTopKing no never rolled them or pressed them, you make it look easy so going to have try it.
Tortilla presses are usually for corn tortillas as flour tortillas shrink back the second you release the press. You can buy a flour tortilla press that is heated to set the size, but they look like a fire hazard so I'm afraid to buy one
You need a tortilla press.
I have heard they dont get thin enough...do you have any experience...maybe start with a press and finnish with a roller
You're not going to hurt anything making them thicker. Time for you to get a tortilla press now
well I honestly thought about it but I kinda like the rolling thing...do you have one...
@@TheFlatTopKing I have in the past I lost it in one of my moves. I've seen plans where they're made out of wood
@@TheFlatTopKing I have also seen where they're using tortilla presses to put Masa on corn shucks for tamales.
Why don’t you make your own beef tallow? It’s simple and delicious and cheaper. You get the tallow from brisket. Just save your fat (if you trim) and cook it down.
I have before...its more about time...not being mean or rude but I have a full time job..youtube, being a dad to 2 girls, and now the website...im stretched so thin that little things like this help me out
I get it. I as well have a full time job, a side job, father of a couple of kids. So any think to make it easier. I but brisket about once a year on a day off and trim it then. While it does same time, it really does save money. I’m about as cheep as one can get lol. By the way, I believe I’ve failed to tell you, thank you for your service from on veteran to another. Love your videos.
@@sgtUSA2012 hey that’s awesome. Thanks you for your service as well. 🫵👊🇺🇸
You want to take your homemade tortillas to the next level, smoke your beef tallow first, OR use rendered bacon fat in the dough. Thank me later.
great idea