Home made Flour Tortillas Recipe – Love and Lemons

These do-it-yourself flour tortillas are mushy and scrumptious—so a lot better than store-bought! The recipe is simple to make with 5 easy components.

These do-it-yourself flour tortillas are mushy, pliable, and scrumptious. They’re like a completely completely different meals from store-bought tortillas—they’re chewier, extra rustic, and much more flavorful. Strive one whereas it’s heat from the range. You gained’t imagine how good it’s!

I began making do-it-yourself flour tortillas years in the past, again after I first moved to Austin, Texas. I imagined that it might be a significant cooking venture that will require particular components and hours within the kitchen. However to my shock, it turned out to be extremely easy. So easy, in actual fact, that I’ve made flour tortillas many, many occasions since.

I’m sharing my go-to flour tortilla recipe beneath. In the event you’ve by no means made tortillas earlier than, I hope you’ll attempt it. It’s a straightforward, scrumptious approach to stage up any Mexican-inspired meal!

The right way to Make Flour Tortillas

This flour tortilla recipe begins with 5 fundamental components:

• All-purpose flour – Spoon and stage it to keep away from packing an excessive amount of into your measuring cup.
• Baking powder – It provides the tortillas the tiniest little bit of elevate, serving to them puff barely as they prepare dinner.
• Avocado oil – Many flour tortilla recipes name for butter, vegetable shortening, and even lard, however I take advantage of avocado oil as an alternative. It makes this recipe vegan, and I conveniently all the time have it readily available. In the event you favor, you’ll be able to 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 entire recipe with measurements beneath.

The right way to Make Home made Flour Tortillas

Yow will discover the entire 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 types. 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 each right into a small ball. Press down evenly on high, then brush with oil and canopy. Put aside for half-hour. This permits the gluten to chill out, making the dough much less springy and simpler to roll out.

Then, press the tortillas. You may have two choices right here: you’ll be able to press the tortillas with a tortilla press or roll them out with a rolling pin. Each work nicely, however the tortilla press undoubtedly makes the method faster.

Goal to kind every dough ball right into a 6 to 7-inch circle. I prefer to press separately, then prepare dinner it immediately. As I work, I maintain the remainder of the dough balls coated to stop them from drying out.

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

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

Recipe Ideas

• Add water or flour as wanted. The precise quantity of water or flour you want can range relying on components just like the humidity, the way you measured your components, and so forth. If the dough is just too dry to return collectively, add water, 1 tablespoon at a time, till it does. If it feels too sticky, knead in a bit extra flour to make it simpler to work with.
• Press, then prepare dinner, one tortilla at a time. I discover that these tortillas come out finest after I press and prepare dinner separately, fairly than urgent all of them after which cooking them. That method, I can maintain the remaining dough balls coated as I work to stop them from drying out.
• Use parchment paper. I extremely suggest rolling out or urgent the dough between two small items of parchment paper. In any other case, the dough can follow your tortilla press or work floor. I discovered the onerous method that it’s not simple to get off intact!
• Wrap them up immediately. For the most effective mushy 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 stop them from drying out.

Methods to Use Home made Flour Tortillas

Home made flour tortillas are an ideal addition to nearly any Mexican-inspired meal. Strive them…

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

Home made Flour Tortillas

Prep Time: 45 minutes minutes

Prepare dinner Time: 15 minutes minutes

Whole Time: 1 hour hr

Serves 12

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

Prepare dinner ModeStop your display screen 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 moist towel. Let relaxation for half-hour.

• Press and prepare dinner the tortillas. Take away one dough ball from underneath the plastic wrap or towel, leaving the remaining coated. Minimize two items of parchment paper in regards to the dimension 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. Prepare 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.