Authentic Mexican Flour Tortillas from Scratch—No Experience Needed!?
by Mary Hunt
October 30, 2024
Nothing beats the taste of freshly made flour tortillas—and the best part? This easy flour tortilla recipe uses just a few pantry staples to make a delicious batch right at home. While store-bought tortillas do the job, homemade ones have a depth of flavour and warmth that elevate any dish. Perfect for tacos, quesadillas, or simply slathered with butter, this flour tortilla recipe brings a comforting, homemade touch to your meals that’s hard to beat.
Just four ingredients plus water—simple, fresh, and so delicious! These tortillas are bound to disappear faster than you can make them, whether dipped in salsa or just slathered with butter. Trust me, you may want to double the recipe!
Prep Time: 8 minutes ? Cook Time: 2 minutes ? Rest Time: 1 hour 20 minutes ? Total Time: 1 hour 30 minutes?
Source: https://www.everydaycheapskate.com/homemade-flour-tortillas
Course: Bread
Cuisine: Mexican?
Makes 20 small tortillas
Calories: 119kcal
2 ? cups all-purpose flour (363 g)
2 ? tsp baking powder (12 g)
1 tsp sea salt (6 g) (or ? tsp table salt)
1 cup very warm water (8 oz)
1/2 cup + 2 tbsp lard (120 g) or vegetable shortening, vegetable oil, or coconut oil (see Note)
Combine Dry Ingredients:?
In a large mixing bowl, whisk together flour, baking powder, and salt.
Add the Fat:?
Cut in the lard (or shortening) using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add Water:?
Slowly pour in hot water, stirring gently until the dough forms and isn’t too sticky.
Knead:?
Transfer dough to a lightly floured surface. Knead gently 30-40 times until smooth, adding flour if too sticky, or a little water if too dry.
First Rest:?
Cover the dough in the bowl with a clean towel and let it rest for 1 hour.
Form Dough Balls:?
Divide the dough into ping-pong-sized balls for small tortillas or golf-ball-sized for larger ones. Place them on a tray and cover with a towel, allowing them to rest for another 20 minutes.
Cook Tortillas:?
Preheat a cast iron skillet or griddle to medium-high heat. Roll each dough ball very thinly. Place one tortilla on the hot skillet and cook for 20-30 seconds on each side, until slightly browned but still soft.
Keep Warm:?
Stack cooked tortillas, covering them with a towel to stay warm. Serve immediately or allow to cool before storing in an airtight container.
Notes:
Fats:?
Traditional tortillas use lard, but vegetable shortening, coconut oil, or vegetable oil also work. If using a solid fat, cut it in rather than stirring.
Salt:?
If you only have table salt, use a bit less (? tsp). Kosher salt is less "salty," so we use more.
Water Temperature:?
Ensure water is hot but not boiling for best results.
Rolling Tip:?
If the dough springs back when rolling, let it rest for a few more minutes.
Cooking Tip:?
A hot surface is key for tender tortillas. Watch carefully and adjust the heat as needed for soft tortillas that don’t crisp.
Tip for Tortilla Chips:?
Roll out dough, cut into wedges, and bake at 350°F until crisp. Sprinkle with salt or seasonings.
Nutrition:
Serving: 1tortilla | Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 181mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 0.05g | Vitamin A: 0.4IU | Calcium: 38mg | Iron: 1mg
