Homemade Flour Tortillas – There’s nothing quite like homemade tortillas! These Easy Flour Tortillas are the perfect addition to any Mexican meal. They’re soft, tender, and full of flavor, and they’re incredibly simple to make. With just a few pantry staples, you can create the perfect vehicle for all your favorite taco fillings, from chicken to beef to veggies. Don’t settle for store-bought tortillas when you can make your own in just a few easy steps.
My husband and I love Mexican food, and these Easy Flour Tortillas have become a staple in our household. We used to buy store-bought tortillas, but once we tried making our own, we were hooked. They’re so much softer and more flavorful than anything you can buy, and they’re surprisingly easy to make. We love to use these tortillas for everything from tacos to quesadillas to breakfast burritos. They’re the perfect canvas for all our favorite flavors, and we love how they elevate our meals to the next level.
Why These Homemade Flour Tortillas Are the Best You’ll Ever Have?
- Made with simple pantry staples that you likely already have on hand, making them incredibly easy and affordable to make.
- Soft, tender, and full of flavor, these tortillas are far superior to store-bought ones.
- Can be used for a variety of dishes, from tacos to quesadillas to wraps.
- The recipe is customizable and can easily be adapted to make whole-wheat tortillas.
- Once you try these homemade tortillas, you’ll never want to go back to store-bought ones again!
Ingredients:
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons oil (olive oil, avocado oil, or canola oil)
- 3/4 cup warm water (177 ml)
Directions:
In a large mixing bowl, combine flour, baking powder, and salt. Stir to combine.
Add oil and water to the bowl, and stir until a dough forms.
Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add a little more flour. The final dough should be tacky but not stick to your fingers and hands.
Roll the dough into a ball, cover it with a clean kitchen towel, and let it rest for 30 minutes (or up to 2 hours).
Divide the dough into 8 separate pieces and roll each piece into a ball.
On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle.
Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.
Remove from the skillet and place it in a tortilla warmer. If you don’t have a tortilla warmer, wrap the tortillas in a kitchen towel and place them inside a large zip-top plastic bag.
Repeat with the remaining dough balls until all the tortillas are cooked.
Serve immediately and enjoy!
Notes:
- This recipe makes 8-10 inch tortillas.
- The dough is easy to make and can be done by hand or using a stand mixer.
- Resting the dough for at least 30 minutes is important as it allows the gluten to relax and the dough to become more pliable.
- The tortillas are cooked on a nonstick skillet or griddle for 30-45 seconds on each side.
- The cooked tortillas can be kept warm in a tortilla warmer or wrapped in a kitchen towel and placed in a large zip-top plastic bag.
In conclusion, this easy flour tortilla recipe is a great addition to any Mexican-inspired meal. With only a few simple ingredients and easy-to-follow instructions, you can have homemade tortillas that taste much better than store-bought ones. Whether you choose to make them by hand or with a stand mixer, the end result will be delicious and satisfying. So next time you’re planning a taco night or a fajita feast, give this recipe a try and impress your friends and family with your homemade tortillas.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour. Just be aware that the dough will be stickier and you will need to knead it for a longer period of time.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Let the dough come to room temperature before rolling and cooking the tortillas.
Can I freeze the tortillas?
Yes, you can freeze the tortillas. To freeze, wrap them in a kitchen towel and place them in a large zip-top plastic bag. They will keep for up to 3 months in the freezer.
What can I use instead of a tortilla warmer?
If you don’t have a tortilla warmer, you can wrap the cooked tortillas in a kitchen towel and place them in a large zip-top plastic bag. This will keep them warm and moist until ready to serve.
Can I use a regular skillet instead of a nonstick skillet?
Yes, you can use a regular skillet instead of a nonstick skillet. Just be sure to grease the skillet with a little oil or cooking spray to prevent the tortillas from sticking.
Homemade Flour Tortillas
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons oil olive oil, avocado oil, or canola oil
- 3/4 cup warm water 177 ml
Instructions
- In a large mixing bowl, combine flour, baking powder, and salt. Stir to combine.
- Add oil and water to the bowl, and stir until a dough forms.
- Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add a little more flour. The final dough should be tacky but not stick to your fingers and hands.
- Roll the dough into a ball, cover it with a clean kitchen towel, and let it rest for 30 minutes (or up to 2 hours).
- Divide the dough into 8 separate pieces and roll each piece into a ball.
- On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle.
- Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.
- Remove from the skillet and place it in a tortilla warmer. If you don't have a tortilla warmer, wrap the tortillas in a kitchen towel and place them inside a large zip-top plastic bag.
- Repeat with the remaining dough balls until all the tortillas are cooked.
- Serve immediately and enjoy!
Notes
The dough is easy to make and can be done by hand or using a stand mixer.
Resting the dough for at least 30 minutes is important as it allows the gluten to relax and the dough to become more pliable.
The tortillas are cooked on a nonstick skillet or griddle for 30-45 seconds on each side.
The cooked tortillas can be kept warm in a tortilla warmer or wrapped in a kitchen towel and placed in a large zip-top plastic bag.
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