Flour Tortillas
Flour Tortillas are perfect for tacos, burritos, fajitas, and more. Handmade tortillas are pliable, chewy, fragrant, all at once. Wheat tortillas have also become a staple of both northwestern Mexican states (such as Sonora, Sinaloa, and Chihuahua). In the U.S., tortillas have grown from an “ethnic” to mainstream food.
This recipe is quick and easy. Soft and tender, with just a little bit of “chew,” you can have these on the table in under an hour. The dough can also be made the day before. Then allowed to rest in the fridge overnight for better results. This recipe is a keeper for sure! These are so versatile that my husband tried it with pork stir fry!
One of the recipe’s advantages is that it can be mixed easily. You can use a stand mixer, a hand mixer, or by hand. Whichever approach you choose, the basic process is the same: combine flour, salt, and baking powder. Cut in some vegetable oil, mix in warm water, and knead it into a soft, supple dough ball.
The secret ingredient is always LOVE
Tips for Homemade Flour Tortillas
- You’ll know they’re cooking properly when you get small bubbles on the top side and light brown spots on the bottom.
Flour Tortillas
Ingredients
- 1 ¾ cups flour
- 1 tsp salt
- ¼ tsp baking powder
- ½ cup hot water
- 3 tbsp vegetable oil
Instructions
- In the bowl, combine flour, salt, and baking powder. Mix briefly to combine.
- Add vegetable oil. Stir for a couple of seconds or until the texture resembles coarse crumbs.
- Pour in warm water and stir to combine. Knead with hands until the mixture comes together into a smooth dough.
- Cover with a clean kitchen towel and let rest for 30 minutes or overnight if you're making them the next day.
- Knead the dough briefly to release some air. Then cut into 8 pieces and roll each portion into a ball and flatten slightly with the palm of your hand.
- Warm a large cast-iron or heavy-bottomed skillet over medium-high heat. NOTE: No oil is used when cooking the tortillas.
- Roll and flatten each dough ball into a circle about 6” in diameter. Do not stack the rolled tortillas on top of one another.
- Transfer tortillas one at a time into the hot skillet. Cook for about 22 seconds, until small bubbles form on the top and brown spots form on the bottom surface. Flip and cook the other side for about 22 seconds.
- Stack cooked tortillas loosely and cover with a clean kitchen towel. (This will keep them soft, pliable, and warm.
- You can then either serve while warm or let cool and place them in a zip-lock bag . Tortillas can be stored for 2-3 days in the fridge. Bon Appetit!
Notes
Stand Mixer Instructions
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In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.
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With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce the mixer speed to low and continue mixing for 1-2 minutes until dough is smooth.
