Tortillas de Harina – Handmade Flour Tortillas
User Reviews
4.9
Tortillas de Harina – Handmade Flour Tortillas
Description
The recipe starts with combining flour and vegan butter thoroughly to create a crumbly mixture, then incorporates baking powder. Salt is dissolved in hot water, which is gradually added to hydrate the dough. Kneading continues until the dough is smooth but not sticky, adjusting with flour or water as needed. After resting under a warm damp towel for 30 minutes, the dough divides into equal portions. Each ball is rolled thin with a lightly floured surface to prevent sticking.
Cooking is done on a hot griddle or cast iron pan without oil, developing slight browning and puffing that indicate doneness. Stacking cooked tortillas covered with a towel keeps them warm and soft, maintaining pliability for rolling or folding. Using a tortilla press is optional but can help achieve uniform thinness.
The use of hot water is emphasized to activate the dough's gluten and create soft texture. The tortillas can be served as a base for fillings or alongside various dishes that call for flatbreads.
Ingredients
- 2 ½ to 3 cups all-purpose flour
- ⅓ cup vegan butter salted will work, unsalted
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup hot water
Instructions
- In a large bowl, use your hands to combine the 2 ½ cups of flour, and unsalted vegan butter, making sure to massage all the clumps of shortening into the flour. I usually continuously rub my hands in a back and forth motion to feel that all the vegan butter particles have been broken up. If the dough feels like it’s too wet and sticky, try adding in a little more flour by the tablespoon. When it seems that they're well-combined, mix in the baking powder.
- Dissolve the salt in hot water and pour 2/3 of it into the flour mixture, mix in with your hands. Add the rest of the water if there are still loose flour particles - I sometimes need to add another 1/2 tsp of water to make sure it all sticks. Beware, though, it should be smooth, not sticky.
- Divide dough into 10 equal-sized balls of dough, and cover them with a damp warm towel and let them rest for 30 minutes.
- After the dough has rested, roll out the dough on a lightly floured surface. Continue to lightly flour the dough if it begins to stick to the rolling pin or surface.
- On a hot un-greased nonstick griddle or skillet, place the rolled out tortilla dough for about 45 seconds or until it has brown spots on the bottom. Make sure it bubbles. Flip over and do it again to the other side.
- When tortillas are finished, stack them on a plate covered in a towel.
Notes
- Use hot water (around 110°F) to hydrate the dough, resulting in softer tortillas.
- Keep cooked tortillas warm and pliable by stacking them covered with a clean kitchen towel.
- A tortilla press can help roll out even, thin tortillas if you have one available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10tortillas
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 302mg | 13% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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