The Art of Homemade Flour Tortillas: A Step-by-Step Guide
Freshly made flour tortillas are a thing of beauty – soft, pliable, and ready to cradle your favorite fillings. They elevate any taco night, burrito bowl, or enchilada recipe to new heights. This recipe unlocks the secrets to creating homemade flour tortillas that are incredibly easy to make and undeniably delicious.
Ingredients (makes about 16 tortillas):
- The Dry Ingredients:
- 3 cups all-purpose flour – the base for the tortilla structure
- 1 teaspoon salt – for flavor and to balance the sweetness
- 1 teaspoon baking powder – helps the tortillas puff up slightly for a softer texture
- The Wet Ingredients:
- ½ cup extra virgin olive oil, vegetable oil, or any neutral-flavored oil – adds moisture and richness
- 1 cup warm water – activates the gluten in the flour and brings the dough together
Instructions:
Mixing Methods:
This recipe offers two methods for mixing the dough: by hand or using a stand mixer. Choose the method that best suits your equipment and preferences.
By Hand:
- Combining the Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Make sure everything is evenly distributed.
- Creating the Dough: Create a well in the center of the dry ingredients. Pour in the olive oil and warm water. Using a sturdy spatula or wooden spoon, stir from the bottom of the bowl upwards until all the dry ingredients are incorporated and a shaggy dough begins to form.
- Kneading for Smoothness: Turn the dough out onto a lightly floured work surface. Knead the dough for 1-2 minutes, or until it becomes smooth and elastic. Don't overknead – a few rough patches are okay.
Using a Stand Mixer:
- Dry Ingredients in the Bowl: In the bowl of your stand mixer, combine the flour, salt, and baking powder. Attach the dough hook attachment.
- Wet Ingredients and Mixing: With the mixer on low speed, slowly add the olive oil and warm water. Gradually increase the speed to medium and mix for about 1 minute, or until the mixture comes together and forms a ball. Reduce the speed to low and continue mixing for another minute, or until the dough becomes smooth.
Shaping and Cooking:
- Resting the Dough: Transfer the dough to a lightly floured work surface. Divide the dough into 16 equal portions. Shape each portion into a ball. Cover the balls with a clean kitchen towel and let them rest for at least 15 minutes, or up to 2 hours. Resting relaxes the gluten, making the tortillas easier to roll out.
- Rolling and Heating: After resting, heat a large skillet over medium heat. On a lightly floured surface, use a rolling pin to roll out each dough ball into a thin circle, about 6-7 inches in diameter. Keep the rolling pin and dough surface lightly floured to prevent sticking.
- Cooking the Tortillas: Once the skillet is hot, carefully place one tortilla dough circle into the pan. Cook for 45 seconds to 1 minute per side, or until light brown spots appear on the surface and the tortilla becomes slightly puffed.
- Keeping Them Warm: Use tongs to transfer the cooked tortilla to a covered bowl or a zip-lock bag to trap steam and keep them soft. Repeat with the remaining dough balls.
Warming and Storing:
- To warm tortillas before serving, place a lightly damp paper towel in the bottom of a microwave-safe bowl with a lid. Stack the tortillas in the bowl and microwave for 15-30 seconds (starting with 15 seconds) until heated through.
- Store leftover tortillas in an airtight container or zip-lock bag at room temperature for up to 24 hours, or in the refrigerator for up to a week.
- For longer storage, freeze the tortillas. Separate them with parchment paper to prevent sticking, and place them in a zip-top freezer bag.
Tips:
- Don't Over Brown: Be mindful not to over-brown the tortillas while cooking. They should have a few light brown spots but remain mostly light in color.
- Adjust the Heat: If the tortillas are browning too quickly, reduce the heat slightly. Conversely, if they take too long to cook, increase the heat a bit.
- Fresh is Best: While tortillas can be stored, they are undeniably best enjoyed fresh.
With this recipe and a little practice, you'll be a flour tortilla-making pro in no time! Embrace the fresh flavor and soft texture of homemade tortillas and elevate your next Mexican-
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