Description
This homemade flour tortillas recipe offers a simple and authentic way to bring fresh Mexican bread to your table. Made with basic pantry ingredients, these soft and pliable tortillas are perfect for wrapping your favorite fillings or serving alongside any dish. The dough is quick to make, requires no special equipment, and cooks perfectly on a stovetop skillet.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 3 tablespoons vegetable oil or melted lard
- ¾ cup warm water (plus more if needed)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine all dry components.
- Add Oil and Form Crumbs: Pour in the vegetable oil or melted lard, mixing with your fingers or a fork until the mixture resembles coarse crumbs, ensuring even distribution of fat.
- Add Warm Water and Form Dough: Slowly add the warm water while stirring with a fork or your hands until a shaggy dough begins to form.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5 to 6 minutes until it becomes smooth and elastic, which helps develop the gluten for pliable tortillas.
- Rest the Dough: Cover the dough with a damp towel and allow it to rest for 30 minutes. This resting period relaxes the gluten, making the dough easier to roll out.
- Divide and Roll: Divide the rested dough into 8 equal portions, rolling each into a ball. On a lightly floured surface, roll each ball into a thin circle about 6 to 8 inches in diameter.
- Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 30 to 45 seconds per side, watching for bubbles and golden spots which indicate they are done.
- Keep Warm: Transfer cooked tortillas to a plate and cover with a clean towel to keep them warm and soft. Repeat the cooking process with the remaining dough balls.
Notes
- You can substitute melted butter for vegetable oil or lard to add a different flavor.
- If the dough feels too dry or crumbly, add warm water one tablespoon at a time until the desired consistency is achieved.
- Tortillas can be stored in an airtight container at room temperature for up to 2 days or frozen in a sealed bag for longer storage.
