How to Make Flour Tortillas
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How to Make Flour Tortillas
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Authentic flour tortillas are soft, pliable, and have a subtle, irresistible savoriness. Make your own in under an hour with my easy recipe!
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Ingredients
- 2 1/2 cups AP flour + 1/2 cup for kneading/rolling
- 1/2 cup lard or butter softened
- 1 cup room temp water
- 1 tsp salt
Instructions
- In a bowl, combine the 2 1/2 cups flour and salt. Add the lard or butter and mix by hand until a small crumb forms.
- Pour in half of the water and using your fingers, mix to hydrate the flour. Add another 1/4 cup and continue mixing, then final 1/4 cup of water. A sticky, well hydrated dough should have developed. This may seem too wet, but trust the process!
- Sprinkle a 1/4 cup of flour on a clean working surface. Turn the dough out and use your hands to knead the dough for 5 minutes until it forms a smooth ball and dough no longer sticks to your hands. Rub a dab of lard or butter on your hands and pat the dough ball all over and place in a bowl. Cover the bowl with a damp towel and let rest in warm area (I put mine in the oven, heat off and light on) for 15 minutes.
- Grab the dough and slowly squeeze through thumb and index fingers, forming a ball the size of an egg. Pinch it off and repeat to make 10-12 total. Alternately, cut the dough into 10-12 equal wedges, then roll each wedge into a ball (they don't need to be perfect).
- Place each ball on a clean working surface. Cup your hand over it, and working in a circular motion, roll the dough ball for about 30 seconds. The surface assists in rolling, stretching and smoothing out the dough. You will visibly see a difference and assists when rolling into larger shape later. Cover with damp towel and rest 5 minutes.
- Press each dough ball into a disc in your hands and then on a plate with remaining 1/4 cup of flour. Press, flip to coat other side. Use a rolling pin or a lined tortilla press to roll the dough out into 8 to 10–inch circles. This is a very elastic dough and can stretch.
- Heat a skillet over medium-high heat. Test one to see if the heat is too much and adjust. If it gets dark circles in 15 seconds its too hot and lower heat.
- Carefully transfer a rolled dough ball to the skillet and lay pan. At this point I use my hands, and with all 5 fingers spread open, touch and twist the tortilla to spin slightly, stretching the dough outwards as the initial heat from contact of hot skillet makes it want to contract. Be careful as this is hot! Be gentle, confident and practice makes perfect! Cook 15 seconds, with your hand slide it to edge of skillet and grab it, flip and cook another 15 seconds until little tan colored bubbles appear on the surface. Areas will puff up! Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel or use a tortilla warmer. Repeat with the remaining dough balls.
- Serve warm or let cool and store in an airtight container for up to 3 days.
Nutrition Information
Show Details
Calories
163kcal
(8%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
256mg
(11%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
236IU
(5%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 20g | 7% |
| 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 | 20mg | 7% |
| Sodium | 256mg | 11% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 236IU | 5% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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