homemade flour tortillas

Learn how to make soft flour tortillas at home, it's so easy and cheaper than buying them at the store. Plus homemade flour tortillas taste way better than the packaged stuff -- you'll never want to buy them again!

How to Make Flour Tortilla | Vegan, Quick &amp; Easy Recipe

all-purpose wheat flour

salt (adjust

Tablespoons vegetable oil

lukewarm water (maybe less or more*)

flour

Mix Tortilla Ingredients

In a mixing bowl mix the flour and salt until well combined, make a well in the center, and add in all of the oil and half of the water. Mix until well the ingredients are coming together and little by little adding more water until your dough comes together and isn't sticky. Please notice that depending on the conditions of your home you may need to add more or less water to get the dough to come together. Drizzle just a little bit of oil into the bottom of your mixing bowl, then place the dough back in the bowl, cover and allow to sit for 10 to 15 minutes.

Rest the Dough

After 10 to 15 minutes check on the dough. It should be soft, moist, stretchy, and easy to work with. If it isn't then cover and let it sit for another 10 minutes. Divide the dough into small even-sized balls around the size of golf balls. Shape them into proper balls then place the little balls back into the bowl and cover. Place your comal/griddle/pan on the stove over medium-high heat. While you wait for it to warm up you can begin rolling out the tortillas.

Roll out &amp; Cook Tortillas

Dust your work surface with a little bit of dust, and also rub the rolling pin with some flour too. Place one dough ball onto the work surface, use your palm to flatten down. Then begin rolling and stretching out the dough into a circular shape and to 1/8th of an inch thick. Don't stress it if your tortillas aren't perfect circles -- it's the taste, not the shape that matters most. Carefully place your rolled out tortilla on the comal/griddle/pan and allow to cook for about 2 minutes or until you see the dough change color and air bubbles begin to form. (Please watch the video for a visual guide).

Flip The Tortillas

Carefully flip over the tortilla and cook for about a minute or less -- you'll see more air bubbles for and it cooks rather quickly so keep an eye on it so that you can take it off the heat. The tortillas should be soft and little golden spots, but not be hard or crispy -- they need to bend and roll with ease. Once cooked cover the tortilla in your clean kitchen cloth to keep warm.

Continue

Next, roll out another dough ball into a tortilla repeating step number 3. Once you get the hang of it you'll be able to time the cooking perfectly so that you can be rolling and cooking the tortillas at the same time without having to stop. Serve your tortillas warm as desired and store any leftovers in the fridge inside a plastic bag or a sealed container.

Instructions

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!

How to Make Flour Tortillas with a Tortilla Press

Cups all purpose flour

Tablespoons salted butter

Tablespoon rendered strained bacon cold bacon fat

sea salt

Easy homemade flour tortillas better than your favorite Mexican restaurant and way better than store-bought! Perfect for burritos, quesadillas and tacos!

Easy Flour Tortillas

all-purpose flour ((or whole wheat flour))

oil oil

In a large mixing bowl, add flour, baking powder and salt. Stir with a fork to combine.

Add oil and water and stir to combine until a dough forms.

Transfer the dough onto a well-floured work surface and knead for about 5 minutes (or 15 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.

Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours).

Divide the dough into 8 separate pieces and roll each piece into a ball.

On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you&#x27;re rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)

Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.

Remove from the skillet and place it in a tortilla warmer. If you don&#x27;t have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.

Hand Mixing Instructions

In the bowl of a stand mixer, add flour, baking powder and salt. Mix for a few seconds on low using the dough hook attachment.

Turn the mixer on medium speed and while it&#x27;s running, add the oil and water. Mix for 1 to 2 minutes until a dough forms. You may need to stop the mixer and scrape the sides of the bowl to incorporate all the flour.

Lower the speed to low speed and mix for 2 to 3 minutes (or 6-8 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough is too sticky, add in a little flour until the dough is tacky to the touch, but not sticking to your fingers and hands.

Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.

Stand Mixer Instructions

https://content.jwplatform.com/videos/nri1SOfA.mp4

An authentic flour tortilla recipe. These delicious homemade flour tortillas are easy to make, pliable yet sturdy, won’t rip and only require 5 ingredients!

Flour Tortilla Recipe

Supple, restaurant-quality flour tortillas made easily at home.

Four Ingredient Flour Tortillas

Bread flour, 450 g

Water, 250 g

Lard, 80 g

Salt, 5 g

Knead the dough

Add the flour to a bowl and rub in the lard (or butter/vegetable oil) using your fingertips until broken up.

Dissolve the salt in the warm water. Gradually add the water and mix it into the flour mixture to see how much it will absorb. You might not need to use all of the water, especially once you start kneading it together.

Turn the dough onto a flat surface and work it into a cohesive dough, then knead for about 5 minutes. You’re done kneading when the dough is fairly smooth and not sticking to your hands.

Divide & rest the dough

For larger flour tortillas (breakfast burrito size), divide the dough into 10 pieces around ~80 g each. For small taco-sized tortillas, you can do ~25 g pieces (about the size of a ping pong ball), which should yield around 30 tortillas.

Roll each piece into a very smooth ball with your hands. Cover all rolled balls with plastic wrap and let rest for at least 20 minutes or up to 2 hours to let the gluten relax.

Roll out & cook the tortillas

Heat a large griddle or cast iron pan over medium heat.

Flatten each tortilla ball with a rolling pin to your desired thinness.

For burrito tortillas, go as thin as you can — the dough should be almost translucent.

For tacos, the dough can be a bit thicker. Cook a few different thicknesses to find your ideal width.

Lay the tortilla on the hot griddle and cook for 10-20 seconds, then flip to the other side to cook for another 10-20 seconds. The tortillas might puff a bit during cooking and become lightly charred in spots, which is desired. 

Be careful not to overcook the tortilla or else they will become hard instead of soft and pliable.

Immediately, stack the tortillas in a large cloth or clean kitchen towel to steam and stay warm until you are ready for serving.

https://www.youtube.com/watch?v=9gaQfu_wPGw

If you want to give your taco or burrito a warm feeling inside, there's nothing better a fresh flour tortilla made with pork lard. This authentic flour tortilla recipe comes from Diana Kennedy. We'll walk through how to make flour tortillas with pork lard and tortillas with butter. You can have tortillas on your plate in less than 45 minutes.

How to make the Best Authentic Flour Tortillas | 4 Ingredient Tortillas

Learn how to make homemade flour tortillas with my easy flour tortilla recipe! They have a soft, pliable texture and taste far better than store-bought. Perfect for quesadillas, fajitas, and more!

table salt salt

unsalted butter

Tablespoons cooking oil

¾ - 1 cup warm water (115F)

In a medium-sized mixing bowl, whisk together flour, salt, and baking powder.

Add butter and use your hands to mix/rub the butter into the flour until the mixture is evenly crumbly and no large pieces remain.

Add oil and stir again until evenly distributed (mixture will still be dry and crumbly).

Gradually stir in water as needed (start with ¾ cup and add more as needed) until the dough comes together and is soft, shaggy, and sticky (it will seem quite wet, don’t panic, this is normal).

Stir gently until dough clings into a ball, then turn out onto a clean, unfloured surface and gently knead for just a minute or two (avoid over-working the dough) until it clings together in a sticky ball (you may notice some small lumps as you knead, this is fine). The dough may seem very sticky at first but will become smoother as you knead and after resting – avoid adding extra flour unless absolutely necessary.

Cover with plastic wrap or a clean towel and allow to rest for at least 25 minutes and up to 3 hours before proceeding.

Divide dough into 10 even, separate pieces, cover and rest 15-30 minutes.

After resting, work with one dough piece at a time and roll out into a thin 8-9” circle. (Note that I do not like to use flour to roll out the dough, while adding flour can make it easier to shape the tortillas into even circles, it also can make them more dry).

Heat a 10” cast iron skillet over medium-high heat (no oil).

Once heated, cook the tortillas, one at a time, for about 20-40 seconds per side.

Remove to a plate and wrap in a clean cloth to keep warm and soft.

These are the best tortillas ever! I have made a lot of tortilla recipes in the past and these are far by my favorite! No need to change anything. 
Thank for another great recipe!

This is the first recipe of yours that I didn't care for and I have made a LOT of your recipes.  I did as written but I wonder if it should have been 3 teaspoons of oil instead of tablespoons. I have a recipe I have been making for years and it uses 2 cups flour but only 3 tsp of oil, no butter.  The difference was remarkable and not my preference.

I will continue to follow you because I have loved the dozens of recipes I have made, both sweet and savory. I like the way you write a recipe, repeating the ingredients in the steps, the videos are fabulous and you are my go to for new recipes.  Don't stop!

Sam
These were such fun to make. I will have to work on making them round though.  I did place each rolled out tortilla on a square of parchment paper then I was able to place the tortilla in the pan and peel back the parchment to keep it mostly round. 
I used these tortillas for your cheeseburger quesadilla and then for a breakfast burrito. Very tasty 
Thanks for helping me try something new.

Made these for dinner tonight. I followed the recipe exactly except I divided into 8 balls for larger tortillas. They were absolutely delicious and so easy. I have tried many different recipes and most of them didn’t turn out well. This recipe is now my go to recipe. I’ll never buy flour tortillas again. I expected to have trouble rolling them out without flour but they didn’t stick at all. Thank you for this great recipe!! I can check making good tortillas off my bucket list.

They are so good! May I ask how you store them? I saw how soft your two day old ones were in your cheeseburger quesadilla video and was wondering if those were freshly warmed or kept so soft at room temperature. Thank you for your wonderful recipes!

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