Selfmade Flour Tortillas Recipe – Love and Lemons

These home made flour tortillas are tender and scrumptious—so significantly better than store-bought! The recipe is simple to make with 5 easy substances.

These home made flour tortillas are tender, pliable, and scrumptious. They’re like a completely completely different meals from store-bought tortillas—they’re chewier, extra rustic, and much more flavorful. Attempt one whereas it’s heat from the range. You received’t imagine how good it’s!

I began making home made flour tortillas years in the past, again once I first moved to Austin, Texas. I imagined that it will be a serious cooking undertaking that will require particular substances 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 instances since.

I’m sharing my go-to flour tortilla recipe beneath. Should you’ve by no means made tortillas earlier than, I hope you’ll strive it. It’s a simple, scrumptious approach to stage up any Mexican-inspired meal!

Learn how to Make Flour Tortillas

This flour tortilla recipe begins with 5 primary substances:

• All-purpose flour – Spoon and stage 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 carry, 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 an alternative. It makes this recipe vegan, and I conveniently all the time have it available. Should you choose, you possibly can 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 beneath.

Learn how to Make Selfmade Flour Tortillas

You could find 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 high, then brush with oil and canopy. Put aside for half-hour. This enables the gluten to loosen up, making the dough much less springy and simpler to roll out.

Then, press the tortillas. You have got two choices right here: you possibly can press the tortillas with a tortilla press or roll them out with a rolling pin. Each work nicely, 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 straight away. As I work, I preserve the remainder of the dough balls coated to stop 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 facet, or till every tortilla bubbles up and has golden brown spots on either side.

Preserve 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 fluctuate relying on components just like the humidity, the way you measured your substances, and many others. If the dough is simply too dry to come back collectively, add water, 1 tablespoon at a time, till it does. If it feels too sticky, knead in slightly 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 finest once I press and cook dinner one after the other, somewhat than urgent all of them after which cooking them. That means, I can preserve the remaining dough balls coated as I work to stop them from drying out.
• Use parchment paper. I extremely advocate 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 arduous means that it’s not simple to get off intact!
• Wrap them up straight away. For the most effective tender texture, wrap these tortillas in a clear kitchen towel as quickly as they arrive off the warmth. Preserve them wrapped up till you’re prepared to make use of them to stop them from drying out.

Methods to Use Selfmade Flour Tortillas

Selfmade flour tortillas are an incredible addition to virtually any Mexican-inspired meal. Attempt them…

Love corn tortillas too? Do that corn tortilla recipe subsequent!

Selfmade Flour Tortillas

Prep Time: 45 minutes minutes

Prepare dinner Time: 15 minutes minutes

Whole Time: 1 hour hr

Serves 12

Learn to make flour tortillas with this simple recipe! The home made tortillas are SO significantly better than store-bought ones. They’re tender, pliable, and extremely flavorful. Serve them along with your favourite Mexican-inspired meals!

Prepare dinner ModeStop your display from going darkish

• In a big bowl, whisk collectively the flour, baking powder, and salt.

• 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.

• 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.

• Divide the dough into 12 equal items. Roll every right into a ball and press down frivolously on high. Brush with oil and canopy with plastic wrap or a moist towel. Let relaxation for half-hour.

• Press and cook dinner the tortillas. Take away one dough ball from beneath the plastic wrap or towel, leaving the remainder coated. Lower two items of parchment paper in regards to the measurement 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.

• 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 facet 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 way of. Cut back the warmth as wanted if the tortilla is browning too quick.

• Wrap in a kitchen towel to maintain heat till able to serve, then repeat the urgent and cooking course of with the remaining tortillas.