Basic Flour Tortilla Recipes

HOMEMADE TORTILLAS

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

HOMEMADE FLOUR TORTILLAS

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

EASY FLOUR TORTILLAS

Steps:

• 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'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'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.
• 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'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.
• 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'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'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.

BASIC FLOUR TORTILLA

Steps:

• In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
• Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.
• The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.

FLOUR TORTILLAS

Steps:

• Combine the flour and salt in a large bowl. In a measuring jug mix the (luke) warm water and oil together and add to the flour.
• Stir together until all ingredients are well combined and form a dough.
• On a floured surface, knead the dough for 2-3 minutes. Divide the dough into 8 balls and roll each one out individualy. Aim for each tortilla to be a similar size to a dinner plate, the dough will shrink back abit when it is resting.
• In a large frying pan warm a teaspoon of oil and cook each tortilla for 1 minute each side on a medium heat. Each side should just start to brown on any raised areas.

OUR FAVORITE SOFT FLOUR TORTILLAS

Steps:

• Add the salt to the warm water and stir together until the salt has dissolved.
• In a large bowl, use a fork to combine the flour with the oil (or other fat) until it looks crumbly. Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water.
• When the dough comes together, transfer to a floured work surface and knead until smooth, two to three minutes. Cover with a clean dish cloth and leave for at least 15 minutes and up to an hour or two. Resting the dough makes rolling it out easier.
• Divide the dough into ten equally sized blobs and then shape into small disks. Use a rolling pin to roll each small disc into 8-inch rounds or use a tortilla press. The thinner the better, here. If you happen to get 9-inch tortillas, don't worry! We also don't worry too much about making them perfectly round. (See our video to watch us do it.)
• Stack the rolled tortillas with a piece of parchment paper between them. Alternatively, you can roll and cook the tortillas at the same time. Roll one tortilla out, then while it cooks, roll the next tortilla out.
• Make ahead: Divide the dough into smaller balls (this recipe makes ten 8-inch tortillas), wrap them very well, and then place into the refrigerator up to three days. About thirty to forty minutes before you are ready to cook the tortillas, take the balls out of the refrigerator and let them come to room temperature before rolling them out.
• Heat a wide, heavy-bottomed skillet over medium-high heat. When it's hot, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles forming.
• When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks dry around the edges. Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan starts to smoke or brown the tortillas too quickly, turn the heat down a bit.
• Transfer the cooked tortilla to a dish towel and cover it then continue with the remaining tortillas, adjusting the heat as needed.
• Store leftover tortillas in a resealable plastic bag for a day or two or freeze if needing to store longer. Fresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again.