Flour Tortillas
When shopping for tortillas, I always read the ingredients on the back of the bag. There are some that add lard and I just won’t eat that. Even though I’m not a complete vegetarian (I do eat fish), I think reading ingredients on packaging is just good practice. I mean, have you seen all the junk they add in there? I know it’s mostly to prolong their shelf life but still, it’s just not appetizing.
I’ve been making my own tortillas much more often now and it’s become easier and easier. There’s no yeast so there’s not much of a waiting period. You do want to let the dough rest for about 15 to 30 minutes before shaping them into tortillas.
You’ll want the water to be warm, this will help the salt dissolve and make the dough easier to work with. Since the tortillas have no yeast, you won’t need to worry about getting the temperature just right though. I usually have the water between 110° and 120° F (43.33° and 48.88° C) but if the water is warmer than that, it’s actually fine.
I bought this wonderful tortilla warmer from Amazon and I’m really amazed at how well it works. I just place it next to the stove and use a spatula to place the tortillas into the warmer as soon as they are off the pan. Keep them covered and they stay warm for quite a while. To reheat, place the whole container (with the lid on) in the microwave and heat for about 30 seconds and voila, warm tortillas that taste like they were just made. The warmer steams them! This tortilla warmer is one of my favorite things that I’ve bought lately.
I don’t think I need to tell you how good homemade tortillas are. Suffice to say, like most people in the southwest, I use them quite a bit, especially for cheese crisps, enchiladas, and burritos. I also use them if I don’t have any pita bread for my hummus. Spread butter on the tortilla and dip it in the hummus for a great protein rich snack.
This recipe is so simple and quick, you will love it!
Disclosure Notice: As an Amazon Associate, I earn from qualifying purchases.
Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup pure vegetable oil
- 1 cup warm water (about 110° F or 43° C)
Instructions
- Whisk the flour, salt, and baking powder in a large bowl.
- Make a little well in the middle of the flour and add in the water and oil.
- Use a spoon or spatula to mix the dough together starting in the middle and working your way out to bring in all of the flour mixture. I usually add just a few more drops of extra water if my dough is a bit dry.
- Move dough onto a lightly floured surface and knead for about 2 minutes. Cover dough and let rest for 5 minutes.
- Remove the cover and knead for about another minute and then cut the dough into twelve equal pieces. I use a scale and weigh each one to about 52 grams. If you don't have a scale, just try to shape 12 dough balls that are about the same size.
- After shaping the dough into balls, cover and let rest for about 15 to 30 minutes.
- Heat a pan on the stove to about medium heat.
- Take a dough ball and roll it out to a nice roundish shape. Use more flour when needed. Roll it out as thin as you can get it with the rolling pin. Place it on the pan and it should take about 30-50 seconds to cook. You'll see the bubbles start to form and then you can flip it over with tongs or a spatula. Make sure you see the little golden dark spots that show that it's done. It will only take about 30 seconds on the other side.
- While the tortilla is cooking, begin rolling out your next tortilla shape. Always have a tortilla ready for the pan.
- Place the tortilla in a warmer and close the lid. Continue until you have made all of the tortillas. Note: If you don't have a warmer, place tortillas inside a clean kitchen towel.
- To store, keep in airtight container in the fridge for up to 5 days. Reheat in tortilla warmer or on a paper towel in the microwave for about 15 seconds.
Notes
The tortillas do not need to be a perfect circle. Mine hardly ever are but they still taste amazing.