How We Make Flour Tortillas From Scratch! This simple recipe is based on flour, salt, water and fat. They are soft, flexible and perfect for folding or wrapping. On to the recipe for flour tortillas
Make flour tortillas at home
Our kitchen is always stocked with tortillas, both corn and flour, but I have to tell you, my favorite tortilla is the one I just made! So we started experimenting with making our own. The tortillas freshly made and still warm from the pan really are the best. I always jump at the opportunity to be the tortilla fanatic so I can sneak in a tortilla before sharing with the rest of the family. For corn tortillas, check out our favorite corn tortilla recipe.
Making a stack of flour tortillas yourself is easy, here’s a quick rundown (full recipe below)!
For flour tortillas you only need four ingredients:
- Hot water
- Fat such as oil, lard, vegetable fat or butter
Some recipes swear by adding baking powder to the dough for softer flour tortillas, but after trying them with and without baking powder, we passed. It certainly doesn’t hurt to add it, but we didn’t find it made a huge difference in texture.
Just do it
The baking soda didn’t significantly change the flavor or texture of the tortillas, but we found four things that did!
- Dissolve the salt in warm water before adding it to the dough.
- Roll (or press) the tortillas into very thin slices.
- Get the right heat – medium to medium high is perfect.
- Transfer the cooked tortillas to a towel or tortilla warmer.
Our first batches of tortillas were good but not great. After discovering these tricks, we helped ourselves to make light and fluffy flour tortillas.
Dissolving the salt in warm water will help flavor the batter. I especially recommend this if you’re using coarse salt. Rolling the tortillas very thin and setting the right heat can ensure bubbles form (our video shows just how big those bubbles can be). It’s these bubbles that create the perfect texture. Finally, laying the hot tortillas on a kitchen towel and covering them (or using a tortilla warmer) helps to soften them even more.
Use these homemade tortillas to prepare any of the following recipes:
As I mentioned, tortillas definitely taste better fresh, but these flour tortillas keep well. I just keep mine in a ziplock bag and try to eat them within a day or two. If I have more, I freeze them.
To Freeze Flour Tortillas: Store them in a freezer-safe bag or container, stacked with a small sheet of parchment paper between them.
Fresh homemade flour tortillas are softest when hot. So if you have room temperature or cold tortillas, we recommend reheating them in a pan until they’re soft again.
More bread recipes to try
Our favorite soft flour tortillas
How we make flour tortillas that are soft and pliable, perfect for folding or wrapping. We incorporated a few tricks into the recipe to get the best results. Dissolving the salt in warm water will help flavor the batter. I especially recommend this if you’re using coarse salt. Rolling the tortillas very thin and getting the right heat out of the pan will ensure bubbles form (our video shows just how big those bubbles can be). It’s these bubbles that create the perfect texture.
Makes 10 tortillas (8 inches)
Watch us at the recipe
2 cups (260 grams) all-purpose flour
1 teaspoon fine sea salt
2/3 cup very hot water
5 tablespoons unflavored oil, melted shortening, melted lard, or melted butter
- make dough
- Cook tortillas
Add salt to warm water and stir until salt dissolves.
In a large bowl, use a fork to mix the flour with the oil (or other shortening) until it looks crumbly. Drain almost all of the salt water and stir until a shaggy batter forms. If the mixture seems dry, add a little more water.
When the dough comes together, turn it out onto a floured work surface and knead until smooth, 2 to 3 minutes. Cover with a clean kitchen towel and let rest for at least 15 minutes and up to an hour or two. Letting the dough rest makes it easier to roll out.
Divide the dough into ten equal balls and shape them into small discs. Use a rolling pin to roll each small disc into 8-inch circles, or use a tortilla press. The thinner the better here. If you’re getting 9-inch tortillas, don’t worry! We also don’t care too much about making them perfectly round. (Watch our video to see how we do it.)
Stack the rolled tortillas with a piece of parchment paper in between. Alternatively, you can roll and bake the tortillas at the same time. Roll up one tortilla, then roll up the next tortilla while cooking.
How to prepare: Divide the dough into smaller balls (this recipe makes ten 8-inch tortillas), wrap tightly, then refrigerate for up to three days. About 30 to 40 minutes before baking the tortillas, remove the balls from the fridge and let them come to room temperature before rolling them out.
Heat a large, heavy-bottomed skillet over medium-high heat. When hot, add the first tortilla. Within 20-30 seconds you should see it puff up and form bubbles.
If the underside of the tortilla is speckled brown, flip and cook until the second side is browned in spots and the tortilla looks dry around the edges. Each tortilla takes 1-2 minutes to cook. If it takes a long time, turn up the heat. If the pan begins to smoke or the tortillas are browning too quickly, reduce the heat slightly.
Place the cooked tortilla on a kitchen towel and cover, then continue with the remaining tortillas, adjusting heat as needed.
Store leftover tortillas in a resealable plastic bag for a day or two, or freeze them if you need to store them longer. Fresh homemade flour tortillas are softest when hot. So if you have cold or room temperature tortillas, we recommend reheating them in a pan until they’re soft again.
Advice from Adam and Joanne
- Neutral Oil – We mean just using a lighter flavored oil like avocado oil, vegetable oil, grapeseed oil, or safflower oil. You can use a light, fruity olive or coconut oil, but be aware that the tortillas will take on their flavor.
- Wholemeal Flour Tortillas: Substitute whole-wheat flour for all-purpose flour. The dough may need an extra pinch or two of water.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. The calculations included vegetable oil.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part 1 tortilla (8 inches) / calories 92 / total fat 0.4g / Saturated Fatty Acids 0g / cholesterol 0 mg / sodium 233.8mg / carbohydrates 19.1g / fiber 0.7g / total sugar 0.1g / protein 2.6g
Article content is collected and compiled by:
Source : inspiredtaste.net