Homemade Flour Tortilla Recipe
User Reviews
5
Homemade Flour Tortilla Recipe
Description
Homemade Flour Tortillas begin by combining flour with baking powder and sea salt. Vegetable shortening is cut into the mixture until it resembles small beads, creating a tender dough once the warm water is gradually added. After kneading into a smooth ball, the dough rests covered for 30 to 45 minutes to relax the gluten and improve elasticity. It is then divided into 8 wedges, each rolled into a thin, mostly circular shape on a lightly floured surface. Cooking happens on a preheated dry skillet over medium heat without any oil or butter, allowing tortillas to puff slightly and develop light brown spots. This method results in soft, flexible tortillas suitable for wrapping or folding.
These homemade tortillas work well for tacos, burritos, or alongside meals needing fresh flatbread. Their mild flavor and soft texture make them versatile and easily customizable.
Rolling the dough thin enough and controlling skillet temperature are important for good results. Resting the dough helps prevent toughness while cooking. These tortillas are best used fresh but can be stored wrapped to maintain softness.
Ingredients
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon salt sea salt
- 1/4 Cup vegetable shortening butter flavored Crisco or non-flavored
- 3/4 Cups water Approximately, warm
Instructions
- In a large bowl, add flour, baking powder and salt. Whisk together to combine all ingredients.
- Add shortening to the dry ingredients and mix well. The easiest way to do this is either with two knives or a pastry blender. You'll want your mixture to look like small beads once its all mixed.
- Slowly add the water. Start with about 1/2 cup of water and continue to mix and add water until you have a nice tacky dough. You will probably need just under 3/4 cup of water. Roll dough into a ball.
- Cover your dough ball and allow to rest for 30 - 45 minutes.
- Cut the dough into 8 wedges. Roll each wedge into a small ball.
- Lightly flour a surface and roll the small dough ball into a thin circular (or mostly circular) shape.
- Place a skillet over a medium heat. Allow the skillet to heat up for about 5 minutes before using. Do not use any spray, grease or butter in your skillet - this is a "dry" cooking technique.
- Place your rolled out dough in the hot skillet and cook for approximately 30 seconds on each side. Repeat with each of the other dough balls.
- That's it! You now have several of the best homemade tortillas ready to eat. Enjoy!
Notes
- Resting the dough for 30-45 minutes relaxes gluten and improves tortilla texture.
- Cook the tortillas on a dry, preheated skillet to get light browning without added fat.
- Roll each piece thin for pliable, soft tortillas suitable for wraps or tacos.
- Store unused tortillas wrapped tightly to keep them soft for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 292mg | 12% |
| Potassium | 83mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
