Homemade Flour Tortillas Recipe – Love and Lemons

These home made flour tortillas are tender and scrumptious—so a lot better than store-bought! The recipe is simple to make with 5 easy components.

These home made flour tortillas are tender, pliable, and scrumptious. They’re like a wholly completely different meals from store-bought tortillas—they’re chewier, extra rustic, and much more flavorful. Attempt one whereas it’s heat from the range. You gained’t consider how good it’s!

I began making home made flour tortillas years in the past, again after I first moved to Austin, Texas. I imagined that it will be a significant cooking undertaking that may require particular components and hours within the kitchen. However to my shock, it turned out to be extremely easy. So easy, in truth, that I’ve made flour tortillas many, many instances since.

I’m sharing my go-to flour tortilla recipe under. If you happen to’ve by no means made tortillas earlier than, I hope you’ll strive it. It’s a simple, scrumptious approach to degree up any Mexican-inspired meal!

Learn how to Make Flour Tortillas

This flour tortilla recipe begins with 5 primary components:

• All-purpose flour – Spoon and level it to keep away from packing an excessive amount of into your measuring cup.
• Baking powder – It offers the tortillas the tiniest little bit of raise, serving to them puff barely as they cook dinner.
• Avocado oil – Many flour tortilla recipes name for butter, vegetable shortening, and even lard, however I exploit avocado oil as an alternative. It makes this recipe vegan, and I conveniently all the time have it available. If you happen to desire, you may substitute one other impartial oil like vegetable oil.
• Water – It provides moisture to the dough.
• And sea salt – A non-negotiable for flavorful flour tortillas.

Discover the whole recipe with measurements under.

Learn how to Make Home made Flour Tortillas

You could find the whole recipe with measurements on the backside of this submit, however for now, right here’s a fast overview of the way it goes:

First, make the dough. In a big bowl, mix the flour, salt, and baking powder. Add the oil and water and stir with a fork till a shaggy dough varieties. Flip the dough out onto a floured floor and knead to kind it right into a ball.

Subsequent, let the dough relaxation. Divide the dough into 12 equal items, and roll every one right into a small ball. Press down evenly on high, then brush with oil and canopy. Put aside for half-hour. This enables the gluten to chill out, making the dough much less springy and simpler to roll out.

Then, press the tortillas. You’ve got two choices right here: you may press the tortillas with a tortilla press or roll them out with a rolling pin. Each work nicely, however the tortilla press positively makes the method faster.

Goal to kind every dough ball right into a 6 to 7-inch circle. I wish to press one after the other, then cook dinner it instantly. As I work, I preserve the remainder of the dough balls coated to forestall them from drying out.

Lastly, cook dinner the tortillas in a dry cast-iron skillet over medium-high warmth. Cook dinner for about 30 seconds per facet, or till every tortilla bubbles up and has golden brown spots on either side.

Preserve them wrapped in a towel to steam and soften till you’re able to serve!

Recipe Suggestions

• Add water or flour as wanted. The precise quantity of water or flour you want can fluctuate relying on components just like the humidity, the way you measured your components, and many others. If the dough is just too dry to come back collectively, add water, 1 tablespoon at a time, till it does. If it feels too sticky, knead in a bit of extra flour to make it simpler to work with.
• Press, then cook dinner, one tortilla at a time. I discover that these tortillas come out greatest after I press and cook dinner one after the other, slightly than urgent all of them after which cooking them. That means, I can preserve the remaining dough balls coated as I work to forestall them from drying out.
• Use parchment paper. I extremely advocate rolling out or urgent the dough between two small items of parchment paper. In any other case, the dough can stick with your tortilla press or work floor. I realized the onerous means that it’s not simple to get off intact!
• Wrap them up instantly. For the very best tender texture, wrap these tortillas in a clear kitchen towel as quickly as they arrive off the warmth. Preserve them wrapped up till you’re prepared to make use of them to forestall them from drying out.

Methods to Use Home made Flour Tortillas

Home made flour tortillas are a terrific addition to nearly any Mexican-inspired meal. Attempt them…

Love corn tortillas too? Do that corn tortilla recipe subsequent!

Home made Flour Tortillas

Prep Time: 45 minutes minutes

Cook dinner Time: 15 minutes minutes

Whole Time: 1 hour hr

Serves 12

Discover ways to make flour tortillas with this simple recipe! The home made tortillas are SO a lot better than store-bought ones. They’re tender, pliable, and extremely flavorful. Serve them together with your favourite Mexican-inspired meals!

Cook dinner ModeStop your display from going darkish

• In a big bowl, whisk collectively the flour, baking powder, and salt.

• Add the avocado oil and water and blend with a fork to kind a shaggy dough. If the combination is just too dry, add water, 1 tablespoon at a time, to assist it come collectively.

• Flip the dough out onto a floured floor and knead to kind it right into a ball, about 1 minute. If the dough feels sticky, knead in a bit extra flour.

• Divide the dough into 12 equal items. Roll every right into a ball and press down evenly on high. Brush with oil and canopy with plastic wrap or a humid towel. Let relaxation for half-hour.

• Press and cook dinner the tortillas. Take away one dough ball from below the plastic wrap or towel, leaving the remaining coated. Lower two items of parchment paper concerning the measurement of your tortilla press. Place the dough ball between the parchment sheets and use the tortilla press to flatten it right into a 6 to 7-inch circle. Alternatively, use a rolling pin to roll out the tortilla on a evenly floured floor.

• Preheat a dry cast-iron skillet over medium-high warmth. When your pan is sizzling, peel one of many parchment sheets off the tortilla. Place it dough facet down into the recent skillet and peel off the second sheet of parchment. Cook dinner for 30 seconds on all sides, or till browned in locations and cooked by way of. Cut back the warmth as wanted if the tortilla is browning too quick.

• Wrap in a kitchen towel to maintain heat till able to serve, then repeat the urgent and cooking course of with the remaining tortillas.