Flour Tortilla Recipe
User Reviews
5
Flour Tortilla Recipe
Description
The recipe begins by mixing flour, baking powder, and salt, to which melted butter and lukewarm water are added to create a slightly sticky dough. After a rest period, the dough is divided into 12 balls and rolled out on a floured surface into approximately 8-inch circles. The rolling technique involves turning the dough quarter turns to achieve a uniform size and shape.
Each tortilla is cooked on a medium-heated skillet for about one minute per side, until puffed and developing light brown spots. The brief cooking time ensures the tortillas remain soft rather than crispy or tough. Flour is carefully wiped from the pan between batches to prevent burning.
The resulting tortillas can be used for numerous applications including tortillas for enchiladas, tacos, flautas, chimichangas, or quesadillas. They store well for a few days at room temperature, longer in the refrigerator, or frozen for months, and reheat quickly covered with a damp towel.
Ingredients
- 2 cups + 2 tablespoons all-purpose flour plus more as needed
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup water lukewarm
Instructions
- In a medium bowl, mix flour, baking powder, and salt. Add melted butter and water and mix with your hands until combined. Add more flour if needed 1 tablespoon at a time, but the dough should be a little sticky. Let dough rest for 10 minutes.
- Heat a large skillet over medium heat.
- While the skillet is heating up, divide the dough into 12 dough balls. On a lightly floured work surface, use a pastry roller to roll each ball out into a circle about 8 inches wide. To achieve the perfect shape and size, roll the flattened ball of dough in one direction from the center to the top edge on a floured work surface. Turn the dough a quarter turn and roll again from the center to the top. Repeat rolling and turning until the tortilla is to the desired size and shape.
- Add one tortilla at a time to the hot skillet and cook for about 1 minute on each side, until bubbled and lightly browned on both sides. Carefully wipe flour out of the pan between batches, or it will accumulate in the pan and start to burn.
Notes
- Store cooked tortillas on the counter for 2-3 days, in the refrigerator for up to 6-8 weeks, or freeze for up to 6 months.
- Reheat stacked tortillas covered with a damp paper towel in the microwave for 15-30 seconds.
- Keep dough balls from drying out by covering them with a damp kitchen towel while rolling.
- For smaller tortillas, divide dough into 14 balls; for thicker ones, divide into 10.
- Adjust skillet heat if tortillas don't brown; too high heat can cause stiffness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12tortillas
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1tortilla | |
| Calories | 221kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 197mg | 8% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 236IU | 5% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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