How To Make Flour Tortillas
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5
How To Make Flour Tortillas
Description
This recipe uses a mixture of all-purpose flour, baking powder, salt, and lard to create a dough that is moistened with hot water for elasticity and softness. The dough is divided into portions and shaped into thin discs either with a tortilla press or rolling pin. Cooking over medium heat in a skillet allows the tortillas to develop light browning and puff slightly, indicating doneness.
The resulting tortillas have a tender texture and neutral base flavor, making them ideal for a variety of fillings. The process encourages stacking and keeping the tortillas warm after cooking to keep them flexible and soft.
Making tortillas in an assembly line format with multiple skillets or helpers expedites the process. For those without a tortilla press, rolling between plastic sheets produces even rounds. A gluten-free version can be made swapping the flour with gluten-free baking mix, although these will be less flexible but still flavorful when served warm.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup lard (or vegetable shortening)
- 1 1/4 cup water hot, tap
Instructions
- Set out a stand mix, a cutting board and knife, a cast iron or nonstick skillet, and a tortilla press. The skillet and tortilla press must be large enough to fit the size of tortillas you want to make. *You do not have to have tortilla press; you can make tortillas with a rolling pin. But the press makes it much easier!
- Measure the flour, baking powder, and salt into the mixing bowl. Mix well. Then beat in the lard. Finally, turn the mixer on low and slowly pour in very hot tap water. Mix until the dough is very smooth. Then turn off the mixer.
- Gather the dough and press into a ball. Place it on a cutting board. Cut the ball in half and continue cutting each piece in half (or thirds) until you have enough equals portions to make as many tortillas as you want. *You can cut them into 30 "street taco" 4-inch tortillas, 24 taco 6-inch tortillas, 15 large taco/fajita 8-inch tortillas, or 12 burrito 10-inch tortillas.
- Set the skillet over medium heat. Place plastic wrap over the to top and bottom pressing-surface of the tortilla press. (Some people like to slide a freezer bag over each section because it's a little more sturdy than plastic wrap.) Once at a time, place a ball of dough in the middle of the press, just slightly closer to the hinge. Press down hard to flatten the dough ball. Then rotate the tortilla 90 degrees, and press hard again. The tortilla should be paper-thin.
- Peel the tortilla off the plastic and move it to the hot dry skillet. Make sure you lay it in the skillet carefully so it has full contact with the hot surface. Cook the tortilla about 30 seconds per side, waiting until large bubbles form. If you flip it too fast, the tortillas will be dense instead of airy and bubbly.
- Adjust the heat as needed after the first or second tortilla. They should have golden marks from the skillet touch-points and have airy bubbles. If they are turning dark too fast, lower the heat. If bubbles are not forming, turn the heat up.
- Once cooked, move the tortilla to a holding plate and cover with a towel to keep warm. Continue making the rest of the tortillas. Serve warm.
Notes
- Stack tortillas after cooking to keep them soft and warm, preventing crispness as they cool.
- Making tortillas is easier and faster with a tortilla press, but rolling between plastic sheets works well as an alternative.
- This recipe can be adapted to gluten-free flour, noting the tortillas will be less flexible but still enjoyable when warmed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 1average tortilla | |
| Calories | 76kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 98mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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