This flour tortilla recipe might just be your friend for life. It is simple to make and yields a soft, pliable, and tasty homemade tortillas.
Ways to use flour tortillas
You will find it useful in many ways. Think of burritos, soft tacos, wraps, quesadillas, or even tortilla pizza!
Enjoy this freshly-made or place in a zip lock bag and store it in the refrigerator after frying. When ready to eat, simply re-heat in microwave for a few seconds or in an ungreased hot pan.
Tools and ingredients you need
It requires no special equipment to make the tortillas from scratch. All you need is a bowl and a fork or whisk (or you can use your hands) to form a shaggy dough and then knead it briefly and gently by hand.
And it only uses a few pantry items such as all-purpose flour, baking powder, salt, extra virgin olive oil or vegetable oil, and hot water (110 ℉ to 120 ℉).
You might be wondering why hot water? Kye Ameden, employee-owner of King Arthur Baking explained that “Water at this temperature will begin to gelatinize the starch in the flour, which allows it to absorb more liquid. If the dough is fully hydrated, the tortillas will be easier to shape and less likely to crack as you work with the dough.”
You can also choose which fat to use for your tortillas such as lard, butter, shortening, or vegetable oil. All of them are great but I went with extra virgin olive oil because I have used that before and I was happy with it.
Helpful things to remember when making tortillas
Dough – work out the ideal consistency by adding a tablespoon of flour, if dough is too wet, or by sprinkling more water, if dough is too dry.
Knead gently – the tortilla dough only needs a gentle and brief kneading. It has a shorter rest period (30 mins at least) so do not work the dough as much as you would with yeasted bread.
Let the dough rest for 30 mins – the dough softens as the flour absorbs the liquid while it rests. It also relaxes the gluten, which makes it easier to roll out later.
Preheat your pan and do not add oil to it – fry your tortillas in a hot skillet or cast iron without oil, butter, or any fat.
Fry tortillas quickly until light golden – cook until bubbles or bumps come up and some dark brown spots begin to appear. Be careful not to burn them. Turn down the heat a wee bit if some spots are burning too quickly.
Cover freshly-cooked tortillas with cloth – that will keep them warm, soft, and pliable while you finish cooking the rest.
This great recipe is adapted from King Arthur Baking and it is perfect for beginners and even those who are experienced. It is straightforward and you will have lovely results following a few simple steps.
How To Make Homemade Flour Tortillas
Homemade Flour Tortillas
- 300 grams all-purpose flour and more as needed
- 1 tsp baking powder
- ½ tsp salt
- 50 grams extra virgin olive oil or vegetable oil
- 185-200 grams hot water
- Whisk together flour, baking powder, and salt.
- Pour more than half of the hot water. Add the oil. Whisk to form a shaggy dough. Add the remaining water or as needed.
- Lightly flour worktop. Tip dough out and knead gently until it looks smooth.
- Divide the dough into 8 pieces. Shape each dough into a ball by folding the edges toward the centre. Pinch to seal.
- Press lightly to flatten the top and dab thin oil. Rest for at least 30 minutes.
- Heat a cast-iron or a non-stick pan a few minutes before the dough is ready. Get a ball of dough and move the rolling pin from the centre towards the edges. Continue all the way around. (Make sure the remaining dough balls are covered so they will not dry out).
- Carefully place the tortilla in the ungreased hot pan. Cook one side for 40-60 seconds. You will see it is puffing up while it cooks. Flip over and cook for another 30 seconds. (Do not overcook the tortilla).
- Cover the cooked tortillas with a clean tea towel or cloth to keep them soft and pliable while you finish the rest.