Homemade Flour Tortillas
User Reviews
5
Homemade Flour Tortillas
Description
"Homemade Flour Tortillas" begin by processing flour, baking powder, and salt before cutting cold, cubed butter into the mixture until it resembles coarse crumbs. Milk is added to form a wet dough, which is kneaded briefly to smoothness and then rested to relax the gluten, making rolling easier.
The dough is divided into equal portions, shaped into balls, then rolled very thin into rounds about 7 inches in diameter. Cooking on a hot, dry skillet quickly cooks each tortilla, creating a light, soft texture with slight browning.
These tortillas are suitable for immediate use or can be stored and reheated. The recipe notes that resting the dough and cooking on a properly heated skillet are important for good texture and handling. Tortillas can be stored refrigerated for up to a week or frozen for longer storage.
Using parchment paper when rolling helps prevent sticking and makes handling easier.
Ingredients
- 1 ½ cups all-purpose flour plus more for kneading and rolling
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons butter cold and cubed, unsalted
- ½ cup milk whole
Instructions
- In the bowl of a food processor, add flour, baking powder and salt. Pulse 3 to 4 times. Add butter cubes and pulse 10 to 12 times, or until the mixture resembles coarse crumbs.
- With the food processor running, stream in the milk and process until a wet dough forms.
- Lightly flour a work surface and transfer the dough on top. Knead until a smooth dough forms, about 3 minutes. Cover the dough with plastic wrap and let it sit at room temperature for up to 1 hour.
- Lightly flour your work surface again, then cut the dough into 8 equal pieces. Roll each piece into a ball, then cover with a tea towel and let rest for 10 minutes.
- Once rested, roll each dough ball into a large round that is almost paper thin and 7-inches in diameter.
- When all the dough has been rolled out, heat a dry, coated cast iron skillet or griddle over medium-high heat. You can test if the skillet is hot enough by sprinkling a few drops of water on the skillet. If it sizzles and evaporates right away, the skillet is ready.
- Working with one tortilla at a time, place on the hot skillet and cook for about 1 to 2 minutes per side, or until golden brown with a few dark brown spots.
- Serve warm, or reheat in the microwave before using.
Notes
- Tortillas can be stored in an airtight container for up to one week in the refrigerator and reheated in the microwave.
- For longer storage, freeze tortillas separated by parchment paper in a freezer-safe container for up to three months.
- Rest the dough after kneading to relax gluten, allowing easier rolling.
- If dough sticks when rolling, roll it between two sheets of parchment paper for a non-stick surface.
- Heat skillet thoroughly before cooking tortillas; drops of water should sizzle and evaporate immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tortillas
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 93mg | 4% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 244IU | 5% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
