Homemade Flour Tortillas Recipe
This recipe guides you through making soft, homemade flour tortillas from scratch using simple ingredients like bread flour, salt, baking powder, butter or oil, and boiling water. These tortillas are perfect for wraps, tacos, or serving alongside your favorite Mexican dishes, offering a fresh and delicious alternative to store-bought versions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12-15 medium tortillas
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 cups bread flour
- 1.5 teaspoons salt
- 1 teaspoon baking powder
Wet Ingredients
- ¼ cup butter or oil
- 1⅓ to 2 cups boiling hot water
Instructions
- Mix Ingredients: In a large bowl, combine the bread flour, salt, and baking powder. Add the butter or oil and mix thoroughly until the mixture resembles coarse crumbs.
- Add Water: Gradually pour in the boiling hot water while mixing continuously. Use a wooden spoon initially if mixing by hand, as the dough will be hot. Once cool enough, knead the dough until it is smooth and elastic, adding more flour or water as needed to achieve the right consistency. A stand mixer with a dough hook is recommended for safer and easier mixing.
- Divide Dough: Lightly flour your work surface. Divide the dough evenly into small portions and roll each portion into smooth balls, ensuring they are uniform in size for even cooking.
- Rest Dough: Place the dough balls in a bowl and cover them with a warm, damp paper towel. Let them rest for 10 to 15 minutes to relax the gluten, making them easier to roll out.
- Roll Out: Preheat a pan or griddle over medium heat. Lightly flour the work surface and roll each dough ball into a thin circle using a rolling pin.
- Cook Tortillas: Place each rolled tortilla onto the hot pan. Cook until you see bubbles forming on the surface, then flip and cook until the opposite side is lightly browned. Remove from the pan and keep warm. Serve immediately or store as desired.
Notes
- Use bread flour for more gluten development, resulting in softer and more pliable tortillas.
- If using butter, ensure it is softened for easier mixing.
- Adjust water quantity based on the dough texture; it should be soft but not sticky.
- Keep cooked tortillas warm wrapped in a clean towel to maintain softness.
- Store tortillas in an airtight container at room temperature for 2-3 days, refrigerate for 5-7 days, or freeze for 6-8 months.
Find it online: https://lauracooks.com/homemade-flour-tortillas-recipe/
