Homemade Flour Tortillas
User Reviews
5
Homemade Flour Tortillas
Description
This recipe creates tender flour tortillas by combining dry ingredients—flour, salt, and baking powder—with shortening cut in until crumbly, then incorporating very hot water to form elastic dough. Resting the dough under a damp towel allows gluten to relax, improving rollability and texture. The dough is divided into portions sized according to desired tortilla size, then each piece is rolled thin and round using well-floured surfaces to prevent tearing.
Tortillas cook briefly on a preheated skillet over medium-high heat until bubbles form and golden spots appear, then flip to cook the other side briefly. Proper cooking ensures soft tortillas with slight chewiness, avoiding dryness. Using parchment paper between rolling can help prevent tearing by stabilizing the dough during rolling.
These homemade tortillas can be stored refrigerated for up to a week sealed in bags. To restore softness after chilling, wrap with slightly damp cloth and warm briefly in a microwave. They work well for tacos, burritos, or any dish needing soft flatbread.
Ingredients
- 3 cups flour
- 1 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup shortening
- 3/4 cup water very hot
Instructions
- In a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly.
- Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour.
- Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces). Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle).
- Preheat a large skillet or pan to medium-high heat. Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK. Remember these are supposed to be soft flour tortillas, you don't want them to be crispy). Flip and continue cooking until golden on the other side.
Notes
- Press dough flat with a heavy pan before rolling to prevent tearing and achieve thinner tortillas.
- Cook tortillas until bubbles form, then flip and cook briefly to keep them soft and avoid dryness.
- Resting the dough for about an hour makes it easier to roll out and improves texture.
- Store cooked tortillas in an airtight Ziplock bag refrigerated for 5-7 days; they may lose softness when cold.
- Reheat wrapped in a damp paper towel for 10-20 seconds to regain softness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 3g | 150% |
| Sodium | 586mg | 24% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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