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Homemade Flour Tortilla Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 10 tortillas
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Mexican

Description

This homemade flour tortilla recipe yields soft, thin, and pliable tortillas perfect for wraps, tacos, or burritos. Made from simple ingredients like all-purpose flour, butter, and hot water, these tortillas are cooked quickly on a hot non-stick pan, resulting in gooey bubbles and golden brown spots that indicate perfect cooking. The recipe makes about 10 soft tortillas and includes a resting step to enhance dough elasticity and flavor.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour (plus extra for rolling)
  • 1 1/2 tsp fine sea salt
  • 1 tsp baking powder

Wet Ingredients

  • 5 Tbsp unsalted butter (softened)
  • 1 cup hot water (or as needed to form dough)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sea salt, and baking powder until evenly combined.
  2. Add Butter: Add the softened butter to the dry ingredients and work it into the flour using your hands until the mixture resembles a sandy or fine crumb texture.
  3. Incorporate Hot Water: Gradually pour the hot water into the flour and butter mixture a little at a time, mixing carefully with your hands. Drizzle in water incrementally and mix, adding more water as needed until a sticky dough forms that pulls away from the edges of the bowl.
  4. Knead the Dough: Transfer the dough onto a clean countertop and knead for about 5 minutes until it becomes soft, elastic, and smooth. The dough will become less sticky as you knead it.
  5. Shape and Rest the Dough Balls: Lightly oil a baking sheet and a sheet of plastic wrap. Pinch off golf-ball sized portions of dough and roll each into a smooth ball. Place the balls on the oiled baking sheet, cover with oiled plastic wrap, and let rest at room temperature for 20-30 minutes to relax the gluten.
  6. Preheat the Pan: Heat a large 12-inch non-stick pan (Hexclad or comal preferred) over medium heat until it reaches about 500°F, ensuring it is super hot and ready for cooking.
  7. Roll Out Tortillas: Lightly flour a work surface. Take one dough ball and dust it with flour, then flatten it slightly with your fingers. Roll the dough by rotating and rolling multiple times, flipping it occasionally to prevent curling edges, until you achieve a super thin round about 10 inches in diameter or slightly translucent.
  8. Cook the Tortillas: Place the rolled tortilla onto the hot pan and cook for 20-30 seconds until bubbles start to form on top and the bottom develops golden brown blisters. Flip the tortilla and cook for another 20 seconds on the other side. Remove and repeat with remaining dough balls.
  9. Store Warm Tortillas: Stack the warm tortillas and wrap them in a dry kitchen towel to keep moist. Once cooled, transfer them to a zip-top bag to prevent drying out and maintain freshness.

Notes

  • Use hot water carefully when mixing to avoid burns.
  • Resting the dough is critical to ensure soft and pliable tortillas.
  • Keep the pan at a high temperature to achieve proper blistering and texture.
  • Flour the surface sparingly when rolling to avoid tough tortillas.
  • Store tortillas wrapped in a towel to maintain softness.

Find it online: https://evelynscooking.com/homemade-flour-tortilla-recipe/