Homemade Flour Tortillas
User Reviews
5
10 reviews
Excellent
Homemade Flour Tortillas
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These Homemade Flour Tortillas use simple pantry ingredients including all-purpose flour, baking powder, salt, avocado oil, and water. After mixing and resting, the dough is divided and rolled into thin rounds before cooking on a dry skillet. The result is soft, pliable tortillas with a tender texture, suitable for wraps and various fillings.
Description
The dough combines flour, baking powder, and salt, then incorporates avocado oil and water to form a pliable but not sticky dough. After kneading briefly, the dough rests covered to relax gluten and make rolling easier. Dividing the dough into 12 pieces yields manageable portions for pressing or rolling into thin, circular tortillas around 6-7 inches wide.
Cooking is done in a dry cast-iron or heavy skillet over medium-high heat, cooking each side until light brown spots appear, indicating proper cooking and slight puffing. This cooking method creates soft, flexible tortillas ideal for tacos, burritos, or wraps.
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Ingredients
- 2½ cups all-purpose flour spooned and leveled, plus more for kneading
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- ¼ cup avocado oil plus more for brushing
- ¾ cup water plus more as needed
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the avocado oil and water and mix with a fork to form a shaggy dough. If the mixture is too dry, add water, 1 tablespoon at a time, to help it come together.
- Turn the dough out onto a floured surface and knead to form it into a ball, about 1 minute. If the dough feels sticky, knead in a bit more flour.
- Divide the dough into 12 equal pieces. Roll each into a ball and press down lightly on top. Brush with oil and cover with plastic wrap or a damp towel. Let rest for 30 minutes.
- Press and cook the tortillas. Remove one dough ball from under the plastic wrap or towel, leaving the rest covered. Cut two pieces of parchment paper about the size of your tortilla press. Place the dough ball between the parchment sheets and use the tortilla press to flatten it into a 6 to 7-inch circle. Alternatively, use a rolling pin to roll out the tortilla on a lightly floured surface.
- Preheat a dry cast-iron skillet over medium-high heat. When your pan is hot, peel one of the parchment sheets off the tortilla. Place it dough side down into the hot skillet and peel off the second sheet of parchment. Cook for 30 seconds on each side, or until browned in places and cooked through. Reduce the heat as needed if the tortilla is browning too fast.
- Wrap in a kitchen towel to keep warm until ready to serve, then repeat the pressing and cooking process with the remaining tortillas.
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Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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