flour tortilla recipe

Easy Homemade Flour Tortilla Recipe: Learn How To Make Flour Tortillas that are ultra-light, flexible, and full of fluffy bubbles!

How To Make Flour Tortillas

all-purpose flour

baking powder

salt

lard ((or vegetable shortening))

water

Set out a stand mix, a cutting board and knife, a cast iron or nonstick skillet, and a tortilla press. The skillet and tortilla press must be large enough to fit the size of tortillas you want to make. *You do not have to have tortilla press; you can make tortillas with a rolling pin. But the press makes it much easier!

Measure the flour, baking powder, and salt into the mixing bowl. Mix well. Then beat in the lard. Finally, turn the mixer on low and slowly pour in very hot tap water. Mix until the dough is very smooth. Then turn off the mixer.

Gather the dough and press into a ball. Place it on a cutting board. Cut the ball in half and continue cutting each piece in half (or thirds) until you have enough equals portions to make as many tortillas as you want. *You can cut them into 30 &quot;street taco&quot; 4-inch tortillas, 24 taco 6-inch tortillas, 15 large taco/fajita 8-inch tortillas, or 12 burrito 10-inch tortillas.

Set the skillet over medium heat. Place plastic wrap over the to top and bottom pressing-surface of the tortilla press. (Some people like to slide a freezer bag over each section because it&#039;s a little more sturdy than plastic wrap.) Once at a time, place a ball of dough in the middle of the press, just slightly closer to the hinge. Press down hard to flatten the dough ball. Then rotate the tortilla 90 degrees, and press hard again. The tortilla should be paper-thin.

Peel the tortilla off the plastic and move it to the hot dry skillet. Make sure you lay it in the skillet carefully so it has full contact with the hot surface. Cook the tortilla about 30 seconds per side, waiting until large bubbles form. If you flip it too fast, the tortillas will be dense instead of airy and bubbly.

Adjust the heat as needed after the first or second tortilla. They should have golden marks from the skillet touch-points and have airy bubbles. If they are turning dark too fast, lower the heat. If bubbles are not forming, turn the heat up.

Once cooked, move the tortilla to a holding plate and cover with a towel to keep warm. Continue making the rest of the tortillas. Serve warm.

https://content.jwplatform.com/videos/iENP33ag.mp4

Easy Homemade Flour Tortilla Recipe: Learn How To Make Flour Tortillas that are utlra-light, flexible, and full of fluffy bubbles!

Grandma's homemade flour tortilla recipe! This delicious Mexican recipe has been passed down through four generations in our family. Although you can use lard to make these tortillas, Grandma preferred using Crisco shortening. There's something very special about a freshly made tortilla hot off the comal smothered with melted butter. Mmmm...so darn good. This recipe's a keeper!

Grandma Mercie's Flour Tortilla Recipe

Crisco shortening, cut into small pieces (or fresh lard)

Add the flour, baking powder and salt to the bowl of a stand mixer. Mix well. Add in the shortening and mix until blended. Slowly pour in the water. Mix for 90 seconds on low speed or until all ingredients are well incorporated and the dough pulls away from the sides of the bowl. The dough should be very smooth and velvety. If needed, add a bit more flour or water to achieve this desired texture.

Transfer the dough to a well-floured board. With clean hands, knead the dough for 5 minutes. Cover the dough with a clean kitchen towel and allow it to relax for 20-30 minutes. Do not skip these important steps!

Tear the dough into 18-20 small pieces. Roll each piece between your hands to form a ball just slightly larger than a golf ball. Place the balls of dough on a cookie sheet and cover them with a clean (just very slightly damp) kitchen towel so they don&#8217;t dry out.

Preheat your black cast-iron comal (or griddle or skillet) over medium-low heat. Depending on your stovetop (gas or electric) and the type of griddle you&#8217;re using, you may need to raise the heat to medium.

With a wooden rolling pin, roll out your flour tortillas into circles that are approximately 8 inches in diameter. If you prefer thinner tortillas, roll them out into 10-inch circles.

Place the first flour tortilla on the comal or griddle. Slowly count to 20. Flip the tortilla over and start counting to 20 again. Each tortilla should be cooked after being flipped 4-5 times, counting to 20 between each flip. As the tortillas cook they will slightly rise and some may look extra puffy before deflating. Your tortillas will have small brown patches when cooked, but should be soft and tender.

As the first flour tortilla comes straight off the comal, enjoy it with a delicious pat of melted butter! Ahhh&#8230;there&#8217;s nothing better than the taste of Grandma&#8217;s fresh homemade flour tortillas!

tender and filling! way better than store bought. glad i went this route, thank you. Was my first time making flour tortillas. family loved it

Thank you so much for this recipe.     We were having fajitas for 6 people and this recipe made more than enough tortillas and they were large.  This will be my go to recipe from now on.   I even had left overs!!!  Everyone loved the tortillas!!  Thank you so much!  Husband keeps raving about them.

Made these last week and they were amazing!!! I used butter and halved the recipe and they were perfect! I’m making them again tonight since we can’t just run out to the store to get tortillas these days!

I made this recipe and my tortillas still had an aftertaste of the lard :/ did I do something wrong?

Where did you get the wooden tortilla press?? I'd love to have one of those!!!

Recipe adapted from Mexico: The Cookbook. 

Our favorite flour tortilla recipe based on the method from Mexico: The Cookbook. A wet dough and long kneading time make them soft and chewy.

Homemade Flour Tortilla Recipe

all purpose flour

vegetable shortening, lard, or room temperature butter

hot water (hot

Mix dry ingredients. Combine flour, salt, and baking...

Mix dry ingredients. Combine flour, salt, and baking powder in a large bowl.

Add shortening. Add vegetable shortening (or whatever fat...

Add shortening. Add vegetable shortening (or whatever fat you are using) and rub it in with your fingers. It should resemble sand with a few pea-sized pieces of fat.

Knead. Add water and mix to form a...

Knead. Add  water and mix to form a wet dough. It will be sticky. Turn out onto a unfloured work surface and knead for 5 minutes. It will be really sticky at first but eventually will form a smooth dough. Use a bench scraper to scrape the dough off the counter as you go if necessary.

Let rest. Grease a large bowl place the...

Let rest. Grease a large bowl place the dough inside and turn to coat in the oil. Cover with plastic wrap and let rest 20 minutes.

Divide the dough. Pinch off a small piece...

Divide the dough. Pinch off a small piece of dough (a digital scale is really handy for this). The size of the piece will depend on how large your comal or skillet you will be cooking the tortillas on is. Mine comal is 10-inches so I make about 1 1/2 ounce-sized balls (a little bigger than a golf ball) which give me 8-inch tortillas. Roll into smooth balls and place on a parchment-lined baking sheet. Cover with a clean kitchen cloth.

Heat the pan. Place a comal or other...

Heat the pan. Place a comal or other nonstick skillet over medium heat and let warm at least 3 minutes before you cook any tortillas on it.

Roll the tortillas. Place a ball of dough...

Roll the tortillas. Place a ball of dough on a lightly floured counter and flour a rolling pin. Roll each ball into a very thin circle. You should be able to see your hand through it. The thinner the better.

Cook. As you roll place each tortilla on...

Cook. As you roll place each tortilla on the hot, dry skillet and cook undisturbed until toasted and bubbles cover the surface, about 1 minute. Flip and cook another minute on the other side. Keep warm in a clean towel and repeat with remaining dough.

https://www.youtube.com/watch?v=7g2NtTyBWxE

ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE: https://amzn.to/3mfjnpy

YOU NEED TO TRY THIS!

Our favorite flour tortilla recipe based on the method from Mexico: The Cookbook. A wet dough and long kneading time make them soft and chewy.

INGREDIENTS

4 cups all purpose flour
2 teaspoons kosher salt
2 teaspoons baking powder
2/3 cup vegetable shortening, lard, or room temperature butter
1 3/4 cup hot water (hot from the tap is fine)

INSTRUCTIONS
Mix dry ingredients. Combine flour, salt, and baking powder in a large bowl.
Add shortening. Add vegetable shortening (or whatever fat you are using) and rub it in with your fingers. It should resemble sand with a few pea-sized pieces of fat.
Knead. Add 1 water and mix to form a wet dough. It will be sticky. Turn out onto a unfloured work surface and knead for 5 minutes. It will be really sticky at first but eventually will form a smooth dough. Use a bench scraper to scrape the dough off the counter as you go if necessary.
Let rest. Grease a large bowl place the dough inside and turn to coat in the oil. Cover with plastic wrap and let rest 20 minutes.

Divide the dough. Pinch off a small piece of dough (a digital scale is really handy for this). The size of the piece will depend on how large your comal or skillet you will be cooking the tortillas on is. Mine comal is 10-inches so I make about 1 1/2 ounce-sized balls (a little bigger than a golf ball) which give me 8-inch tortillas. Roll into smooth balls and place on a parchment-lined baking sheet. Cover with a clean kitchen cloth.
Heat the pan. Place a comal or other nonstick skillet over medium heat and let warm at least 3 minutes before you cook any tortillas on it.
Roll the tortillas. Place a ball of dough on a lightly floured counter and flour a rolling pin. Roll each ball into a very thin circle. You should be able to see your hand through it. The thinner the better.
Cook. As you roll place each tortilla on the hot, dry skillet and cook undisturbed until toasted and bubbles cover the surface, about 1 minute. Flip and cook another minute on the other side. Keep warm in a clean towel and repeat with remaining dough.

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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!

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HOW TO MAKE OUR FAVORITE HOMEMADE FLOUR TORTILLA RECIPE

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Top 4 flour tortilla recipe recipes from across the web

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How To Make Flour Tortillas

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Easy Homemade Flour Tortilla

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