Homemade flour tortillas are easy to make in the comfort of your own kitchen. It only takes four simple ingredients (one of which is water) and about 1 hour – that includes a 30 minute rest time! No special equipment required.
I’ve said it before, and I’ll say it again, the motto at our house is, “Everything tastes better in a tortilla.”
Truth: Halfway through a meal, my significant other jumps up and heads over to the stove to warm up a few. scrambled eggs: in a tortilla, preferably with bacon. roast Chicken: in a tortilla with some jalapenos. steak slices: absolutely in a tortilla.
How can flour, salt, fat and water – just four ingredients – bring so much joy? Because homemade tortillas fresh from the grill are fresh and made with love. It’s that simple. My mother-in-law made them often and joked that hers were shaped like a map of the United States. (She lied, they were round.) But really, you don’t have to be a perfectionist. You’re a home cook, not a tortilla factory!
Best flour for homemade tortillas
All-purpose flour is the best flour and it’s almost always on hand. If you’re a whole-wheat fanatic, use half all-purpose and half whole-wheat flour, or go all-out with 100 percent whole-wheat flour. If you’re using whole grains, you may need to add a little extra water to get a soft and pliable dough.
The best fat for making tortillas
Traditional tortillas are made with lard, but good quality lard is hard to find and many people just don’t want to use it.
Shortening, butter, and vegetable oil are good substitutes. I’m a sucker for buttered tortillas, and the household savvy loves this step.
- Use vegetable shortening, oil, or coconut oil for vegan tortillas.
Equipment: Nothing special required!
All you need is a bowl, rolling pin and skillet and you’re in business! A cast iron skillet retains heat, making it convenient to use to maintain an even temperature. Ditto for a griddle, which gives you the added benefit of cooking several at the same time. However, an ungreased non-stick pan is also perfectly fine.
How to make perfect tortillas
- MIX: I’m lazy and have a stand mixer, so I use it to mix and knead the dough with the paddle attachment for a minute or two. The second best thing is to mix the batter with one hand while holding the bowl with the other. Turn it out on the counter and knead it for a minute or two until soft and smooth.
- TAKE A REST: Once mixed, the gluten in the dough will activate and the dough will spring back when you try to roll it. It’s a lot easier to roll out if you shape it into flat disks and let them rest for 30 minutes.
- ROLL: You can roll out the tortillas all at once and then cook them, or heat the pan and smack each tortilla onto the pan once you’ve rolled them. If you have an assistant, one person can roll while another cooks the tortillas.
I like to roll and cook each one right away. When I have a tortilla in the pan I start rolling another, keep an eye on the pan (or set a timer). Once you get the hang of it, you can roll a tortilla in about the same time it takes to cook the previously rolled tortilla.
The best way to cook tortillas
Heat an ungreased skillet or griddle over medium-high heat until hot but not blistering. It should be so hot that spots or sections of the tortilla turn light brown on the bottom within about 30 seconds; If the heat is too high, the spots will turn black quickly, so adjust the heat accordingly.
Place a tortilla on the pan. After 20 to 30 seconds, air bubbles will appear on the surface and light brown spots on the bottom. Flip and cook on the other side for another 20 seconds. More air bubbles form. You don’t have to do anything about it, but you can empty them with a knife point if you like.
Tip for the softest tortillas
Steaming is a final step that keeps the tortillas pliable and not dry and brittle.
- If you plan to save themplace the hot tortillas in a plastic bag and let them steam until cool.
- If you bring them straight to the tablewrap the stack in a napkin and leave to steam for a few minutes so that it becomes soft.
How do I know when the tortillas are done?
- Cook the tortillas for a total of about 60 seconds. You should have mottled light brown spots on both sides and if the batter goes from translucent to opaque you can still see some slightly undercooked spots. They will remain softer and more pliable if cooked to the 60 second mark. That’s how long I cook them when I make a batch for the week.
- If you want to eat the tortillas right away, Flip the tortilla a third time and bake an additional 10 or 12 seconds or until the dough has puffed up. They are still soft and pliable, but can become brittle if stored for too long. If that’s the case, just make sure you reheat them either in a warm pan or wrapped in a napkin in the microwave for about 10-20 seconds.
How to store and freeze tortillas
To keep your tortillas fresh for as long as possible, place the stack in a sealed zip-lock plastic bag and refrigerate for up to four days for optimal freshness. They are still edible afterwards. No need to separate them with parchment or wax paper.
Freeze: Place them in a ziplock bag, remove as much air as possible, seal the bag and freeze for up to two months for optimal freshness. No need to separate them with parchment or wax paper.
The best way to reheat homemade tortillas
Put a pan on medium heat. Once the pan is hot, place a tortilla in the pan. Sear 15 to 20 seconds on each side or until hot. You can also microwave them for 15-20 seconds.
If heating several, stack them on a cloth-napkin-lined plate and enclose them in the napkin to keep them warm.
Ways to Use Your Flour Tortillas!
- Easy Avocado Black Bean Quesadillas
- Quesadilla Pie
- Easy Fish Tacos
- Skillet Tortilla Pizza
- Kid friendly PB&J wraps
Homemade flour flat cakes
Homemade tortillas can become brittle after storage. To make them pliable again, simply wrap them in a cloth and heat in the microwave or skillet for 10-20 seconds.
ingredients
-
2 cups all purpose flour
-
3/4 teaspoon Salt
-
3 tablespoon unsalted butter, vegetable shorteningor vegetable oil, at room temperature
-
1/2 cup plus 1 tablespoon water
method
-
Mix dough:
You can mix the batter by hand or in a stand mixer. I have provided instructions for both methods below. Choose the one that works best for you.
- To mix the dough by hand: In a bowl, stir together the flour and salt until combined. Add the fat, butter, or oil and mix with your fingers until the fat is incorporated in small pieces. Add the water and mix with your hands until blended. If the dough seems stiff and dry, add a little more water, 1 tablespoon at a time. Knead on a lightly floured work surface for a few minutes, or until dough is smooth.
- To mix the batter using a stand mixer: Combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment on low speed. If using shortening or butter, add it in pieces to the flour and mix on low speed until combined. If using oil, pour it into the flour until combined.
With the mixer on low speed, slowly pour in the hot water and mix until it forms a dough. If the dough seems stiff and dry, add a little more water, 1 tablespoon at a time. Turn mixer to medium-low and mix for about 2 minutes or until batter is smooth and pliable.
-
Roughly shape the tortillas:
Dust a large plate or small baking sheet with flour. On a lightly floured work surface, roll out the dough into a cylinder about 15 to 20 cm long. Cut it into four equal pieces, and cut each piece in half to make eight pieces, all about the same size.
Roll the pieces into balls and flatten into discs. You don’t roll them out yet. Just the basic shape in place. You need to rest before the last throw. Place them on the plate, cover with plastic wrap and let sit at room temperature for 30 minutes.
-
Roll the tortillas:
Lightly flour the work surface and rolling pin. Start in the center of each slice and roll outwards from the center to the edge and then back towards you. Rotate the disk 45 degrees and repeat the process. Periodically roll, twist and turn the circle of dough until the tortilla is about 7 inches in diameter.
Continue to roll the tortillas, stacking them between layers of parchment or waxed paper until they are all rolled. Leave to rest while you heat the pan.
-
Cook the tortillas:
Heat a cast-iron skillet, griddle, or other skillet over medium-high heat until hot. Line a plate with a clean tea towel or napkin.
Place a tortilla on the hot pan and cook for about 30 seconds. Air bubbles will appear on the surface and they should have light brown spots on the underside. Adjust the heat – you may need to lower it – so the tortillas cook gently without burning.
Turn them over and cook the other side for another 20 to 30 seconds. The tortilla should look puffy and opaque. If the tortilla takes a little longer, flip a third time and cook an additional 10 or 12 seconds.
When you’re done with a tortilla, place it on the dishcloth-lined plate and cover.
Continue cooking, stacking and covering the remaining tortillas. (You don’t need to sandwich cooked tortillas between layers of paper.)
-
Steam the tortillas:
If you eat them right away, wrap them in a cloth napkin and let them steam for 5 to 10 minutes.
If you plan on storing them to reheat later, turn a plastic zip-lock bag inside out. Place the hot stack of tortillas in the bag, close the bag without sealing it, and let cool.
When cool, remove the tortillas, turn the bag right side out and slide the stack inside the bag and seal. The steam drops are now on the outside of the bag and you can pat them dry with a tea towel.
-
Store the tortillas:
Store the tightly sealed bag in the fridge for up to four days or freeze for up to two months.
-
Warm up tortillas:
Just before serving, heat a skillet or griddle over medium-high heat. Place each tortilla in the hot pan and sear 10 to 12 seconds on each side or until hot. You can also reheat them in the microwave for 15 to 20 seconds.
| nutritional information (per serving) | |
|---|---|
| 128 | calories |
| 2g | Fat |
| 24g | carbohydrates |
| 3g | protein |
