Homemade Flour Tortillas My Way

This recipe is simple and adaptable, allowing you to use ingredients you likely already have on hand. Whether you opt to make them by hand or with a mixer, you’ll enjoy the fresh taste and satisfying texture of these homemade tortillas.

Once you try them, you’ll never want to go back to store-bought!

Homemade Flour Tortillas My Way

Ingredients:

3 cups all-purpose flour

1 teaspoon kosher salt, I use Morton’s

1 teaspoon baking powder

⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil

1 cup warm water

Instructions:

To make by hand:

Step 1:

Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatuala or a sturdy wooden spoon, mix dry ingredients until well combined.

Step 2:

Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.

Step 3:

Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.

Proceed with step number 3 below for the remainder of the recipe.

To make with a mixer:

Step 1:

Combine flour, salt and baking powder in the bowl of a stand mixer.

Using the dough hook, mix dry ingredients until well combined.

Step 2:

Add oil and water with mixer running at a medium speed.

After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low.

Continue to mix for 1 minute or until dough is smooth.

Step 3:

Transfer dough to a lightly floured work surface. Divide into 16 equal portions.

Turn each piece to coat with flour.

Form each piece into a ball and flatten with the palm of your hand.

Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

Step 4:

After the rest period, heat a large pan over medium heat.

Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured.

Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchement paper.)

Step 5:

When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly.

If browning too fast, reduce the heat a bit.

If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit.

Flip to other side and cook for 15-20 seconds.

The tortillas should be nice and soft but have a few small brown spots on the surface.

Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.

Step 6:

Serve warm or allow to cool for later use.

When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas.

Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.

Step 7:

Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week.

To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.

Notes:

Flour Type: All-purpose flour works best for these tortillas. For a slightly different texture, you can experiment with a combination of all-purpose flour and whole wheat flour.

Oil Choice: Extra virgin olive oil is a good choice for a slightly richer flavor, but you can use vegetable oil, canola oil, or other neutral oils if you prefer a milder taste.

Water Temperature: Ensure the water is warm, not hot, to help the dough come together easily. Too hot water can make the dough too sticky.

Kneading: Knead the dough just until it is smooth. Over-kneading can make the tortillas tough.

Resting Time: Allowing the dough to rest is crucial for soft, pliable tortillas. If you’re short on time, a 15-minute rest is fine, but up to 2 hours will give even better results.

Rolling Out: Roll the tortillas as evenly as possible to ensure uniform cooking. Use a lightly floured surface and rolling pin to prevent sticking.

Cooking Temperature: Cook the tortillas over medium heat. If the pan is too hot, the tortillas may burn quickly; too cool, and they won’t get the characteristic brown spots and puffs.

Storage: Storing tortillas in a covered container or zippered bag helps keep them soft. If they cool down too much, they might become stiff.

Reheating: To reheat tortillas, use a slightly damp paper towel in the microwave to keep them moist. This prevents them from drying out.

Freezing Tips: When freezing tortillas, separating them with parchment or wax paper prevents them from sticking together. Thaw them at room temperature or warm them directly from the freezer in a skillet.

Nutrition Information:

YIELDS: 16 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture and flavor will be different.

Whole wheat tortillas will be denser and have a nuttier flavor.

You might need to adjust the amount of water as whole wheat flour absorbs more moisture.

Is it necessary to use oil in the recipe?

Oil helps make the tortillas softer and more pliable.

If you prefer, you can substitute oil with lard or butter.

For a lower-fat option, you can reduce the oil slightly, but the tortillas may be less soft.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time.

After kneading, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 24 hours.

Allow it to come to room temperature before rolling out.

What if my tortillas are not cooking evenly?

Ensure your pan is preheated properly before adding the tortillas.

If they cook unevenly, you might need to adjust the heat.

A medium heat is usually best, but it may need to be adjusted based on your stove.

How can I keep my tortillas soft after cooking?

Stack the cooked tortillas in a covered container or zippered bag while they are still warm.

This helps trap steam and keep them soft.

You can also use a clean kitchen towel to cover the tortillas.

Can I freeze homemade tortillas?

Yes, you can freeze tortillas.

To prevent them from sticking together, place parchment paper or wax paper between each tortilla, then store them in a zippered bag or airtight container.

They can be frozen for up to 3 months.

What should I do if my tortillas are too dry or stiff?

If your tortillas are dry, it could be due to overworking the dough or not enough moisture.

Try adding a bit more water to the dough next time.

Also, make sure not to overcook them, as this can make them tough.

Can I use a rolling pin to flatten the dough?

Yes, a rolling pin is perfect for flattening the dough.

Make sure to keep the surface lightly floured to prevent sticking.

If you don’t have a rolling pin, you can use a flat object like a wine bottle, but it might not be as effective.

Why do my tortillas have bubbles while cooking?

Bubbles are a normal part of the cooking process and occur as steam forms inside the tortilla.

They’re usually a sign of a hot pan and well-prepared dough. Just flip the tortilla when bubbles appear and cook until both sides have light brown spots.

Can I use a different type of oil?

Yes, you can use other neutral oils like canola oil, sunflower oil, or grapeseed oil.

Extra virgin olive oil is a good choice too, but it may impart a slight olive flavor to the tortillas.