Homemade Flour Tortillas

Prep: 1

Cook: 20

Total Time: 1 20

Yield: 16 tortillas

Course: Bread

Cuisine: Mexican

Calories: 121kcal

Author: Jessica Gavin

Make homemade flour tortillas with just four simple ingredients! I’ll show you the perfect ratio of flour, fat, and water to achieve a soft sturdy wrap.

Ingredients

▢ 1 cup (270 ml) plus 2 tablespoons water
▢ 3 cup (426 g) all-purpose flour
▢ 1 ½ teaspoon (8 g) kosher salt
▢ 5 tablespoons (75 g) vegetable shortening
▢ Vegetable oil, as needed for cooking

Special Equipment

Instructions

Add water to a small saucepan and turn the heat to medium. Heat until warm, between 110 to 120ºF (43 to 49ºC).
In a medium bowl whisk together flour and salt. Add the shortening and use fingers to rub the fat into the flour until it looks like coarse cornmeal, make sure no large pieces are visible.
Add the warm water to the flour mixture, use a fork to combine.
Turn the dough out onto a lightly floured surface. Briefly knead just until the dough forms a cohesive ball, about 10 times. Add a little bit more flour if the dough feels sticky. Do not overwork the dough or it will become tough once cooked.
Divide the dough into 16 even pieces, about 2 ½ tablespoons (1 ½-inches wide). Roll the dough pieces into a ball. Transfer to a plate and tightly cover with plastic wrap. Chill the dough for 30 minutes. The refrigerated dough can also be stored for up to 3 days.
On a lightly floured surface, use a rolling pin to work one piece at a time, roll the ball into a 6-inch wide circle. Make sure to keep the other pieces covered to prevent them from drying out.
Heat a 10-inch cast iron skillet or nonstick pan over medium-high heat. Reduce heat as needed as the pan may get hotter over time.
Add ½ teaspoon of oil to the skillet, use a paper towel to spread and lightly coat the pan. If using a nonstick pan, skip this step. Oil the pan as needed to prevent sticking.
Cook each tortilla on the hot skillet until a few brown spots appear on the surface, about 30 to 45 seconds per side.
Wrap the tortillas in a cloth to keep warm and pliable. Repeat the rolling and cooking process for the remaining tortillas. Serve warm with desired fillings.

Notes

Storing dough balls: Refrigerate in an airtight container for up to 3 days before rolling.
Storing leftover tortillas: Cool completely then place in a large resealable plastic bag. Store in the refrigerator for up to 3 days.
Reheating: Heat a large skillet over medium-high heat. Cook until warm and soft, about 15 to 30 seconds per side.

Nutrition

Recipe Link