EASY Mix-N-Pour Tortilla Recipe: No Kneading, No Rolling! (2024)

by Texas Homesteader ~
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A simple Mix-N-Pour Tortilla recipe – no kneading or rolling! Finally I can whip up a batch of tortillas start to finish in about 15 minutes. And there are many flavoring options too!

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Our Tortilla Needs

RancherMan & I eat tortillas. A LOT. But although I have a delicious & easy Corn Tortilla Recipe, I’ve never been able to make homemade flour tortillas to my satisfaction.

No matter whose ‘Oh So Easy’ flour tortilla recipe I tried, they took lots of time, made a huge mess & turned out substandard.

So when we ran out of flour tortillas recently & were faced with making a trek to the store to buy more, I decided to give the no-roll tortillas a try instead.

I’m reading that you just mix it up and pour it similar to pancake batter, smoothing them into a thin tortilla with the back of a spoon as they cook.

Why not give ‘er a try? If this works we may be able to kiss store-bought tortillas goodbye forever! Stand by, Houston….

Purchased Tortillas Brings Plastic Trash Home

There are a couple of things I don’t like about our commercially-purchased tortillas. First it’s the fact that they’re wrapped in plastic. I’m pushing back against the constant addition of plastic trash brought into the house.

Of course I’m careful to make sure I reuse those bags before trashing them, but I’m not able to recycle them. So eventually into the trash they must go.

I’ve been on a battle to reduce the amount of plastic (or any kind of trash really) that comes into/leaves this house. But our frequent tortilla purchases have brought in these little plastic bags time & time again.

Commercial Tortillas Confusing Ingredients

PLUS, once I looked at the ingredients on the flour tortillas we’re buying… Yowza! I’m not even sure what all of these words even mean!

I’d much rather have ingredients I know & recognize instead, how ’bout you??

Trial & Error With Mix & Pour Tortillas

So I decided to try once again to learn to make our flour tortillas.

I’ve seen recipes for mix-n-pour tortillas that didn’t require all the steps of traditional flour tortillas before. But this time I used a recipe I found at Home Joys as a base recipe because they looked super quick & easy.

Successful Flour Tortilla Recipe!

So I tweaked the recipe to fit our tastes and now we love the result. They’re a shortcut version of homemade tortillas, so don’t expect them to compete with that family recipe that’s been passed down for generations.

But if you want to whip up a batch of mix-n-pour tortillas in minutes, this recipe sure fits the bill!

And since they’re a mixture of flour & cornmeal, to me they’re reminiscent of a street taco tortilla – I like it.

But be aware – although they’re delicious these mix-n-pour tortillas are not quite the same texture of a traditional flour tortilla. They’re almost like a very thin, flat, tortilla-flavored pancake. We love ’em!

And unlike the homemade flour tortillas of my past, these mix-n-pour tortillas turned out soft & easy to bend and roll without cracking & tearing. It’s a very important quality since RancherMan likes to roll them up & eat them hot off the griddle.

I also like to mash some of our Ranch-Style Beans and slather them on these tortillas, sprinkling with a little cheese & chopped onion & rolling the tortilla to make a bean & cheese burrito for a fast lunch.

These tortillas fit the bill quite nicely for both uses. And it seems to me that they’re also much more filling than the commercial counterparts.

Different Sizes of Tortillas

I made the first batch of mix-n-pour tortillas street-taco sized using about 1/4 cup of batter for each tortilla. When spreading the batter I spread it very thinly to about 5″ across to make a smaller & thinner tortilla. My recipe made about 14 thin street-taco sized tortillas.

The second batch I made larger using about 1/3 cup of batter for each approximately 6″ tortilla. I also made them somewhat thicker to use for homemade enchiladas, fajitas and such. Using 1/3 cup of batter the recipe made 8 or 9 tortillas of that size and thickness. They also were very easy to roll without cracking or breaking.

So how many tortillas you end up with will depend on how large or thick you make them.

I typically use a 1/4 cup of batter and use the back of the measuring cup to quickly spread the batter in a circular motion to both shape & thin the batter to the size tortilla I desire. By using 1/4 cup for each tortilla, I end up with about 14 tortillas. This is my favorite – I love these!

And I’m thrilled to finally be able to make our own tortillas. No longer do I mix up a batch of tortillas and knead, let rest attempt (and FAIL) to roll the dough thin enough. And then having them power-shrink the minute they hit the hot *comal until they’re a thick, dry, bland, sorry excuse for a tortilla.

Using this recipe I simply mix the batter, pour them onto a hot comal or griddle, flip to cook the other side and BOOM!

Homemade tortillas.

And by using my *2-Burner Cast-Iron Griddle I can whip up a batch of tortillas start to finish in about 15 minutes!

I can also season them specially for a dish I’m making. Maybe I’ll add some paprika, or perhaps some ground dried jalapeno to spice things up a bit. There are so many options when you’re making it yourself!

But they’re so delicious that RancherMan will tear through them (and rave about them) so quickly that I hope I can keep up with his now-ravenous tortilla appetite! LOL

Mix-n-Pour Tortilla Recipe (Go Ahead & Make A Double Batch!)

Traditional homemade flour tortillas just never came out right for me. After all that time spent trying & trying, I almost gave up. But with these Mix-N-Pour Tortillas I can have them made in 15 minutes or so! They are almost like a super thin tortilla-flavored pancake. Easy to roll without breaking too, RancherMan loves them! #TexasHomesteader

Coursebread

CuisineMexican

KeywordCorn meal, flour, recipe, simple, tortilla

Prep Time 5 minutes

Cook Time 15 minutes

Servings 10 tortillas

Author www.TexasHomesteader.com

Ingredients

1 ¼CupAll-Purpose Flour
1/4CupCorn Meal
1 ½CupBroth(can substitute with water if desired)
1Small/MediumEgg
1/2TeaspoonSalt
1/2TeaspoonGarlic Powder

Instructions

Directions
Combine all ingredients & whisk together until batter is smooth. Lightly oil cast-iron pan or griddle (I used bacon grease on a griddle) & heat on medium-high heat for a minute or so to get it hot.
Pour 1/4 to 1/3 cup batter onto hot surface. (depending upon how big & thick you want your tortillas) Use the back of measuring cup to spread and thin the batter to about 5"-6" tortillas.
After about 2 minutes cooking on the first side, flip and cook the remaining side. When tortilla is fully cooked remove from pan and place on a rack until all tortillas are cooked.
Enjoy tortillas hot or allow to cool completely & then place in airtight bag and store in the refrigerator. Consume within about a week or so.

Recipe Notes

NOTE: Can use water in place of broth

Cooking Note: Make sure to fully cook each tortilla for the best texture. Then place on a cooling rack to cool completely.

STORAGE NOTE: Make sure the tortillas are completely cooled before storing them in the bag. Even a small amount of condensation that forms while inside the bag will significantly shorten the freshness time of the tortillas.

~TxH~

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EASY Mix-N-Pour Tortilla Recipe: No Kneading, No Rolling! (2024)

FAQs

Why are my tortillas not rolling out? ›

Resting the dough relaxes the gluten, making it easier to roll out the tortillas without tearing. It also allows the dough to hydrate well, resulting in a softer and pliable tortilla with a chewy texture and better overall flavor. Use parchment paper to prevent the dough from sticking.

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How do you make tortillas without a rolling pin? ›

Take something heavy with a flat bottom like a cast-iron skillet, pie plate or baking dish and press the dough down to make a flattened tortilla. If your tortilla doesn't look quite flat enough, use a rolling pin to flatten in further. Try to make each tortilla even in size, about 5-6 inches wide in diameter. Transfer.

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Why aren t my flour tortillas bubbling? ›

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

Find Out More ›

How do you make tortillas stay rolled? ›

You've got to heat the tortillas before you roll them up. You can give them a lite coating of oil and toss them into a hot sauté pan. Use no oil, if you prefer, or do it restaurant style and dip them into the deep fat fryer. Corn tortillas are brittle and will break when they are bent.

Get More Info ›

How do you roll tortillas without a roller? ›

Using a rolling pin or a large glass, roll out dough between the two layers of plastic wrap or wax paper. Try to get it very thin, about 1/8 of an inch or thinner. Each tortilla should be about 5-6 inches in diameter.

Learn More ›

What do you use if you don't have a rolling pin? ›

An Empty Wine Bottle

A clean, label-free empty wine bottle really is an excellent rolling pin substitute. It's strong, cylindrical and just about the same size as a regular wooden pin. Plus, the neck acts as a decent handle, making rolling out your pastry or dough a little easier.

Why do my homemade corn tortillas come out hard? ›

Make sure your masa is not dry.

If your masa is dry, there won't be any humidity to form the steam with, plus dryness also affects the final product. You don't want a dry tortilla because it will have dry edges and it will be hard and kind of toasty. No bueno. Keep it covered as much as you can.

Find Out More ›

Why aren t my corn tortillas puffing? ›

You don't want a tortilla that's too thick — the steam won't rise under the weight of too much masa! A very thin tortilla will also be susceptible to tearing, which will sabotage your chance at a puff.

Get More Info ›

Why are my tortillas hard to roll? ›

What makes flour tortillas hard is not adding enough lard or oil and water and not kneading the dough for the required amount of time, and NOT allowing the dough to rest in a warm place at least 30 minutes before making flour tortillas.

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How long should you knead flour tortilla dough? ›

Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth. Rest the dough. Form the dough into a round ball and pat it down slightly so that it forms an evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.

Learn More ›

Can you over knead tortilla dough? ›

The reward is a homemade tortilla that's fluffy, pliable, and elastic, perfect for making the best burritos you've ever had. The most important part of making a great tortilla is to not overwork the dough and to make sure it is hydrated enough. If the dough is overworked, then it will be difficult to roll out.

Why are my homemade tortillas doughy? ›

If your tortillas are not soft there can be several reasons: You did not use all purpose flour. You did not use a cast iron pan. Your pan was not hot enough.

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How do you make your tortillas puff up? ›

Heat a skillet over medium-high heat and add 2-3 tablespoons of oil. Once the oil is smoking hot, use tongs to carefully add a tortilla to the hot oil. Cook for 5-10 seconds until golden brown, then flip and fry another 5-10 seconds. The tortilla with puff up like a balloon once flipped.

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How do you fix sticky masa? ›

If it feels a little dry, add more water, but only 1 teaspoon at a time to avoid overhydrating it. If it gets too sticky or feels too wet, let masa stand, uncovered, 20 minutes; gently knead to achieve a drier texture. To test if the dough is properly hydrated, form a golf ball–size ball in your hands.

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How do I make my flour tortillas round? ›

to make perfectly round flour tortillas. you wanna press your rolling pin in the middle of your testal. roll up and roll down. make sure not to go all the way to the edge and then turn it 90 degrees.

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