These selfmade flour tortillas are tender and scrumptious—so significantly better than store-bought! The recipe is straightforward to make with 5 easy elements.
These selfmade flour tortillas are tender, pliable, and scrumptious. They’re like a wholly totally 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 received’t consider how good it’s!
I began making selfmade flour tortillas years in the past, again after I first moved to Austin, Texas. I imagined that it could be a serious cooking mission that may require particular elements and hours within the kitchen. However to my shock, it turned out to be extremely easy. So easy, the truth is, that I’ve made flour tortillas many, many occasions 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 attempt it. It’s a straightforward, scrumptious strategy to degree up any Mexican-inspired meal!
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Make Flour Tortillas
This flour tortilla recipe begins with 5 primary elements:
- All-purpose flour – Spoon and level 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 cook dinner.
- Avocado oil – Many flour tortilla recipes name for butter, vegetable shortening, and even lard, however I take advantage of avocado oil as a substitute. It makes this recipe vegan, and I conveniently at all times 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.
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Make Selfmade Flour Tortillas
Yow will discover the whole recipe with measurements on the backside of this put up, 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 each right into a small ball. Press down frivolously on prime, 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’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 effectively, however the tortilla press undoubtedly makes the method faster.
Intention to kind every dough ball right into a 6 to 7-inch circle. I prefer to press one after the other, then cook dinner it immediately. As I work, I hold the remainder of the dough balls lined to forestall them from drying out.
Lastly, cook dinner the tortillas in a dry cast-iron skillet over medium-high warmth. Prepare dinner for about 30 seconds per aspect, or till every tortilla bubbles up and has golden brown spots on either side.
Hold 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 differ relying on elements just like the humidity, the way you measured your elements, and so on. If the dough is simply too dry to return collectively, add water, 1 tablespoon at a time, till it does. If it feels too sticky, knead in a little bit 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, somewhat than urgent all of them after which cooking them. That approach, I can hold the remaining dough balls lined as I work to forestall 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 persist with your tortilla press or work floor. I discovered the exhausting approach that it’s not simple to get off intact!
- Wrap them up immediately. For the very best tender texture, wrap these tortillas in a clear kitchen towel as quickly as they arrive off the warmth. Hold them wrapped up till you’re prepared to make use of them to forestall them from drying out.
Retailer
These selfmade tortillas are greatest scorching off the range, so I hope you’ll eat some immediately.
In case you have leftovers, retailer them in an hermetic container or bag at room temperature for as much as 2 days. Re-warm them within the microwave, on the range, or within the oven wrapped in foil earlier than serving.
Are you able to freeze flour tortillas?
Sure! It’s also possible to freeze these flour tortillas for longer storage. Sealed in an hermetic container or bag, they hold effectively within the freezer for as much as 3 months.
Methods to Use Selfmade Flour Tortillas
Selfmade flour tortillas are an incredible addition to virtually any Mexican-inspired meal. Strive them…
Love corn tortillas too? Do this corn tortilla recipe subsequent!
Selfmade Flour Tortillas
Serves 12
Learn to make flour tortillas with this simple recipe! The selfmade tortillas are SO significantly better than store-bought ones. They’re tender, pliable, and extremely flavorful. Serve them together with your favourite Mexican-inspired meals!
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In a big bowl, whisk collectively the flour, baking powder, and salt.
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Add the avocado oil and water and blend with a fork to kind a shaggy dough. If the combination is simply too dry, add water, 1 tablespoon at a time, to assist it come collectively.
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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.
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Divide the dough into 12 equal items. Roll every right into a ball and press down frivolously on prime. Brush with oil and canopy with plastic wrap or a moist towel. Let relaxation for half-hour.
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Press and cook dinner the tortillas. Take away one dough ball from below the plastic wrap or towel, leaving the remainder lined. Lower 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 frivolously floured floor.
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Preheat a dry cast-iron skillet over medium-high warmth. When your pan is scorching, peel one of many parchment sheets off the tortilla. Place it dough aspect down into the new skillet and peel off the second sheet of parchment. Prepare dinner for 30 seconds on both sides, or till browned in locations and cooked by. Cut back the warmth as wanted if the tortilla is browning too quick.
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Wrap in a kitchen towel to maintain heat till able to serve, then repeat the urgent and cooking course of with the remaining tortillas.