Homemade Flour Tortillas
User Reviews
4.2
Homemade Flour Tortillas
Description
The recipe combines all-purpose flour with baking powder and salt, then cuts in lard or shortening until crumbly. Hot water is added to form a slightly sticky dough that is kneaded until pliable and springy. If the dough resists rolling, resting it covered for 10 to 15 minutes can relax the gluten and make rolling easier. Dough balls are individually rolled into thin disks roughly 7 to 8 inches wide.
Cooking occurs on a preheated comal or cast iron skillet over medium-high heat, taking under a minute per side. Proper heat is essential to develop golden brown blisters and achieve a tender but firm texture. When the tortilla forms air pockets during cooking, gently pressing with a towel helps achieve the desired puffiness without flattening completely.
The finished tortillas are soft, pliable, and warm, offering ideal bread for wrapping or accompanying various dishes. Keeping them stacked and covered with a kitchen towel maintains softness and prevents drying out. They can be stored refrigerated or frozen, with recommended reheating on a skillet over microwave reheating to preserve texture.
Attention to dough hydration, rolling thickness, and cooking heat are important to prevent toughness or stiffness. Flour dusting assists in rolling sticky dough parts, and patience is valuable for new cooks in balancing rolling and cooking speeds.
Ingredients
- 4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 1/8 teaspoon salt
- 2 tablespoons lard or shortening
- 1 1/4 cups water hot
Instructions
- Place a (griddle or cast-iron skillet) over medium-high heat and allow it to heat up.
- In a bowl combine all the dry ingredients. Add the lard or shortening and combine until you have the consistency of small crumbs.
- Add the hot water and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if the dough is too sticky.
- Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 7 to 8-inch disks. If the dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.
- As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. After cooking the first side, turn tortilla over and let it cook on the opposite side; when tortilla starts to form air pockets press down gently on it with a rolled up kitchen towel (like Grandma did) to release the air. Don’t press too much, or it will make tough tortillas.
- Keep the tortillas warm in a tortilla warmer or under a clean dish towel while you make the rest.
Notes
- Use hot but not boiling water to improve dough tenderness and facilitate rolling.
- Let the dough rest for 10-15 minutes under a towel if it shrinks back when rolling out to relax the gluten.
- Cook tortillas quickly on a preheated comal or skillet to form light brown spots and soft texture without stiffness.
- Press gently on tortillas forming air pockets during cooking to release some air without flattening completely.
- Store cooked tortillas wrapped in a towel or tortilla warmer to keep them soft; they can be refrigerated up to 5 days or frozen up to 6 weeks separated by parchment paper.
- Reheat tortillas quickly on a hot skillet for best texture rather than using a microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 203mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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