Introduction:
Flour tortillas are a staple in many kitchens worldwide. Soft, chewy, and versatile, they are the perfect wrap for everything from burritos and tacos to quesadillas and wraps.
Homemade flour tortillas are far superior to store-bought versions, offering a fresh, warm, and flavorful experience. This recipe gives you a simple and foolproof method for creating the best flour tortillas, perfect for any meal or snack.
Ingredients:
2 ½ cups all-purpose flour
1 tsp salt
1 tsp baking powder
2 tbsp vegetable oil (or lard for a richer taste)
¾ cup warm water (adjust as needed)
Instructions:
Combine dry ingredients:
In a large mixing bowl, whisk together the flour, salt, and baking powder until well combined.
Add fat:
Add the vegetable oil (or lard) to the flour mixture. Use your fingers or a pastry cutter to work the fat into the flour until the mixture resembles coarse crumbs.
Add water:
Gradually pour in the warm water, stirring with a spoon until the dough starts to come together. You may need a little more or less water, so add it gradually.
Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5-8 minutes, until the dough is soft and elastic.
Rest the dough: Divide the dough into 8 equal-sized balls (or more if you want smaller tortillas). Cover them with a damp cloth and let them rest for 30 minutes. This helps relax the dough and makes rolling easier.
Roll out the tortillas: After resting, take one dough ball and roll it out on a floured surface into a thin circle, about 6-8 inches in diameter. Try to roll as evenly as possible for uniform cooking.
Cook the tortillas: Heat a large skillet or griddle over medium-high heat. Once hot, place the tortilla on the skillet. Cook for about 30 seconds to 1 minute, until bubbles start to form on the surface. Flip and cook the other side for another 30 seconds. Repeat with the remaining dough balls.
Serve: Keep the cooked tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
Description: These flour tortillas are soft, pliable, and lightly charred, just like the ones you’d find in your favorite Mexican restaurants. The combination of flour, salt, baking powder, and fat creates a perfect dough that rolls out easily and cooks quickly on the skillet. With just a few simple ingredients and easy steps, you can enjoy homemade tortillas that elevate any meal.
Tips:
Rest the dough: Don’t skip the resting time! This helps the gluten relax, making the dough easier to roll out and more pliable.
Use warm water: Warm water helps activate the dough more quickly, making it smoother and easier to knead.
Flour evenly: When rolling out the dough, make sure to flour your surface and rolling pin lightly to prevent sticking but not too much to avoid tough tortillas.
Don’t overcook: Tortillas should be soft with a slight golden brown color. Overcooking can make them stiff and crispy.
Store properly: Store leftover tortillas in a zip-top bag or airtight container. Reheat them on a skillet for a few seconds to regain their softness.
Variations:
Whole Wheat Tortillas: Replace half of the all-purpose flour with whole wheat flour for a slightly nutty and hearty flavor.
Garlic or Herb Tortillas: Add minced garlic or dried herbs like rosemary, oregano, or thyme to the dough for extra flavor.
Spicy Tortillas: Add a pinch of chili powder, paprika, or cayenne pepper for a spicy kick.
Gluten-Free Tortillas: Use a gluten-free flour blend in place of regular flour and adjust the water as needed to create the right dough consistency.
Correction: If the dough is too sticky, add a little extra flour, one tablespoon at a time, until it becomes manageable. If the dough is too dry or crumbly, add a small amount of water until the texture is smooth and soft.
Enjoy! Enjoy your homemade flour tortillas with your favorite fillings, or simply warm them and serve with butter, salt, and a drizzle of honey for a quick treat. These soft and fresh tortillas will surely impress everyone at the table!