Description
Discover the ultimate guide to making the best flour tortillas at home. Learn the step-by-step recipe for delicious homemade tortillas that will elevate your cooking game.
Ingredients
Scale
- 3 cup (720 ml) s all-purpose flour
- 1 teaspoon (5 ml) kosher salt, I use Morton’s
- 1 teaspoon (5 ml) baking powder
- 1/3 cup (80 ml) vegetable oil
- 1 cup (240 ml) warm water
Instructions
- In a medium-sized mixing bowl, blend together the flour, salt, and baking powder. Utilize a robust silicone spatula or a strong wooden spoon to thoroughly mix the dry components.
- Create a depression in the middle of the dry mix and pour in the oil and water. Stir thoroughly from the base upwards until the dry ingredients are fully integrated and the dough starts to clump together into a rough ball.
- Place the dough onto a surface dusted with flour and knead it for 1-2 minutes until it becomes smooth and elastic.
- In the bowl of a stand mixer, combine the flour, salt, and baking powder. Use the dough hook to mix these dry ingredients until they are well-blended.
- While the mixer operates at medium speed, add the oil and water. After around a minute, once the mixture forms a cohesive ball, lower the mixer speed to slow. Continue mixing for another minute until the dough is smooth.
- Move the dough to a floured workspace.
- Cut the dough into 16 equal parts. (I recommend using a food scale) Lightly coat each section with flour. Shape each one into a sphere and flatten it with your hand.
- Drape a clean kitchen towel or plastic wrap over the flattened dough pieces. Let them sit for at least 15 minutes before moving on.
- On a floured surface, roll each dough ball into a circle, around 6–7 inches in diameter. Ensure both the surface and rolling pin are lightly floured.
- Avoid stacking raw tortillas directly on one another to prevent sticking. (I prefer to separate them with parchment paper.)
- Warm a large skillet over medium heat.
- Cook each tortilla individually for 45–60 seconds, until bubbles form and golden patches develop on the surface. If they brown too fast, lower the heat slightly. If it takes over a minute for light golden spots to appear, slightly increase the heat. Flip and cook the other side for 15-20 seconds. The tortillas should be soft with a few tiny brown spots.
- Use tongs to remove the cooked tortillas from the skillet and stack them in a covered container, an open ziplock bag, or cover them with a slightly damp kitchen towel. Stacking and covering help maintain their softness.
- Serve the tortillas warm or let them cool for later. When ready to use, place a slightly damp paper towel at the bottom of a microwave-safe container (with a lid) that can hold the stacked tortillas. Microwave uncovered for 15-30 seconds (begin with 15) until warm, then keep covered to retain heat while serving.
- Store in a sealed container or zippered bag at room temperature for 24 hours or refrigerate for up to a week. For freezing, separate the tortillas with parchment or waxed paper and place them in a zippered bag before freezing.
Notes
- Ensure the oil and water are thoroughly combined with the dry ingredients to form a smooth dough for easy handling.
- Take care not to overwork the dough while shaping to keep the tortillas soft and pliable.
- Cook the tortillas on a hot skillet for even browning, adjusting the heat as needed for the perfect golden hue.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 120
- Fat: 3g
- Protein: 2g
Keywords: homemade tortillas, soft dough, flour tortillas, easy recipe, Mexican cuisine
