Perfect Homemade Flour Tortillas
Making your own flour tortillas from scratch is a rewarding and tasty experience, and it’s a great way to avoid the preservatives and chemicals found in store-bought tortillas. Instead of hydrogenated soybean oils, interesterified oils, calcium propionate, sodium acid pyrophosphate, and cellulose gum, you’ll be using only four simple ingredients – flour, butter, salt, and baking powder.
The process of making homemade flour tortillas is surprisingly easy and straightforward. She’ll take you step-by-step through the process and help you create soft and fluffy tortillas that are perfect for tacos, burritos, quesadillas, or even as a churro tortilla with some cinnamon sugar sprinkled on top.
How to make the perfect flour tortillas
First, mix the dry ingredients – flour, salt, and baking powder – in a large bowl. Then, add the softened butter and work it into the flour mixture until it resembles a fine, sandy crumb. Gradually add hot water until a sticky ball forms that pulls away from the sides of the bowl. Next, knead the dough for five minutes until it becomes less sticky, soft, and elastic.
Pinch off golf-ball-sized balls of dough and roll them into smooth balls. Place the dough balls on an oiled platter, cover with oiled plastic wrap, and let them rest for 20-30 minutes. This resting period is crucial as it helps the dough to relax, making it easier to roll out.
Before rolling out the dough, heat a large non-stick skillet over medium-high heat to 500 degrees Fahrenheit. Dust a clean work surface with flour, set the dough down, and gently pat it. Then, start rolling the tortilla in one direction, rotating it and rolling again until it becomes a super thin, 10-inch diameter round. You should be able to see the counter through the tortilla.
Cook the tortilla in the preheated skillet for 20-30 seconds on one side, then flip and cook for another 20 seconds on the other. Stack the hot tortillas in a dry kitchen towel and repeat with the remaining dough balls. It’s important to cook the tortillas on a hot, non-stick skillet, so they cook evenly and don’t stick.
Once the tortillas have cooled to room temperature, you can store them in an airtight container at room temperature for several days. Homemade flour tortillas are a delicious and healthy alternative to store-bought options, and they’re sure to impress your friends and family with your culinary skills.
Common Questions
Which Fat is Ideal for Homemade Tortillas? We have conducted various experiments using different fats such as butter, lard, and oil. Ultimately, we found that butter was our preferred option. It did not impart any undesirable flavors or odors and was easily obtainable.
What is the Optimal Skillet or Pan for Cooking Tortillas? Comal is the traditional equipment used to make tortillas. We utilized a 12-inch Hexclad skillet or a comal/griddle for tortillas rolled to a diameter of 10 inches. After cooking, the tortillas will shrink to a diameter of 8-9 inches.
What is the Ideal Temperature for a Skillet When Cooking Tortillas? The skillet should be heated over medium-high heat until it starts to smoke or reaches about 500ºF on an infrared thermometer. It’s essential to preheat the skillet to ensure optimal cooking.
PrintHow To Make Flour Tortillas
- Total Time: 30 minutes
- Yield: Resting Time: 20 minutes
Description
Treat yourself to soft and delicious homemade flour tortillas with this easy-to-follow recipe. Only 5 ingredients and 30 minutes needed to elevate your meals. Perfect for tacos, quesadillas, and more!
Ingredients
3 cups all-purpose flour, plus extra for rolling
1 1/2 tsp fine sea salt
1 tsp baking powder
5 Tbsp unsalted butter, softened
1 cup hot water, or as needed to form dough
Instructions
Begin by combining 3 cups of all-purpose flour, 1 1/2 teaspoons of fine sea salt, and 1 teaspoon of baking powder in a large mixing bowl. Mix thoroughly.
Next, add 5 tablespoons of softened unsalted butter to the bowl. Use your hands to blend the butter into the flour mixture until it resembles a fine crumb texture.
As you’re mixing, slowly pour in hot water, being careful not to burn yourself. Add just enough water to form a sticky dough ball that pulls away from the sides of the bowl. Then, transfer the dough to a clean surface and knead for 5 minutes, until the dough is soft, smooth, and elastic.
Lightly oil a baking sheet and a piece of plastic wrap. Divide the dough into golf-ball sized portions and roll each into a ball. Place the dough balls on the oiled baking sheet and cover with the oiled plastic wrap. Allow the dough to rest for 20-30 minutes at room temperature.
Preheat a large 12-inch non-stick Hexclad pan or comal over medium heat until it’s very hot, approximately 500 ̊F.
Lightly flour a work surface and place one of the dough balls on it. Dust it with flour and use your fingers to gently flatten it. Roll the tortilla out once, rotate it, then roll again. Repeat this process until the dough is about halfway rolled out, then continue rolling until you have a thin 10-inch round. If the edges start to curl, flip the dough over and keep rolling.
Cook the tortilla on the hot pan for 20-30 seconds per side until it starts to bubble and blister on the bottom, then flip and cook for another 20 seconds. Stack the warm tortillas and wrap them in a dry kitchen towel. Once the tortillas are cool, store them in a zip-top bag to prevent drying.
- Prep Time: 20
- Cook Time: 10
- Cuisine: Mexican
Nutrition
- Serving Size: 10
- Calories: 187