Home made Flour Tortillas Recipe – Love and Lemons

These selfmade flour tortillas are smooth and scrumptious—so a lot better than store-bought! The recipe is simple to make with 5 easy substances.

These selfmade flour tortillas are smooth, pliable, and scrumptious. They’re like a completely totally 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 consider how good it’s!

I began making selfmade flour tortillas years in the past, again after I first moved to Austin, Texas. I imagined that it will be a significant cooking challenge that will require particular substances and hours within the kitchen. However to my shock, it turned out to be extremely easy. So easy, in reality, that I’ve made flour tortillas many, many instances since.

I’m sharing my go-to flour tortilla recipe beneath. For those who’ve by no means made tortillas earlier than, I hope you’ll attempt it. It’s a straightforward, scrumptious option to degree up any Mexican-inspired meal!

Methods to Make Flour Tortillas

This flour tortilla recipe begins with 5 fundamental substances:

• All-purpose flour – Spoon and degree it to keep away from packing an excessive amount of into your measuring cup.
• Baking powder – It offers the tortillas the tiniest little bit of carry, serving to them puff barely as they prepare 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. For those who choose, you’ll be able to 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.

Methods to Make Home made Flour Tortillas

You could find the whole recipe with measurements on the backside of this submit, 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 prime, then brush with oil and canopy. Put aside for half-hour. This enables the gluten to chill out, making the dough much less springy and simpler to roll out.

Then, press the tortillas. You’ve got two choices right here: you’ll be able to press the tortillas with a tortilla press or roll them out with a rolling pin. Each work effectively, however the tortilla press undoubtedly makes the method faster.

Intention to kind every dough ball right into a 6 to 7-inch circle. I wish to press separately, then prepare dinner it immediately. As I work, I hold the remainder of the dough balls lined to stop them from drying out.

Lastly, prepare dinner the tortillas in a dry cast-iron skillet over medium-high warmth. Cook dinner for about 30 seconds per facet, or till every tortilla bubbles up and has golden brown spots on either side.

Maintain them wrapped in a towel to steam and soften till you’re able to serve!

Recipe Suggestions

• Add water or flour as wanted. The precise quantity of water or flour you want can differ relying on components just like the humidity, the way you measured your substances, and so on. If the dough is just too dry to return collectively, add water, 1 tablespoon at a time, till it does. If it feels too sticky, knead in just a little extra flour to make it simpler to work with.
• Press, then prepare dinner, one tortilla at a time. I discover that these tortillas come out greatest after I press and prepare dinner separately, reasonably than urgent all of them after which cooking them. That means, I can hold the remaining dough balls lined as I work to stop them from drying out.
• Use parchment paper. I extremely suggest rolling out or urgent the dough between two small items of parchment paper. In any other case, the dough can follow your tortilla press or work floor. I realized the exhausting means that it’s not simple to get off intact!
• Wrap them up immediately. For the perfect smooth texture, wrap these tortillas in a clear kitchen towel as quickly as they arrive off the warmth. Maintain them wrapped up till you’re prepared to make use of them to stop them from drying out.

Methods to Use Home made Flour Tortillas

Home made flour tortillas are an excellent addition to virtually any Mexican-inspired meal. Attempt them…

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

Home made Flour Tortillas

Prep Time: 45 minutes minutes

Cook dinner Time: 15 minutes minutes

Complete Time: 1 hour hr

Serves 12

Discover ways to make flour tortillas with this simple recipe! The selfmade tortillas are SO a lot better than store-bought ones. They’re smooth, pliable, and extremely flavorful. Serve them along with your favourite Mexican-inspired meals!

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• 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 just 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 prime. Brush with oil and canopy with plastic wrap or a moist towel. Let relaxation for half-hour.

• Press and prepare dinner the tortillas. Take away one dough ball from below the plastic wrap or towel, leaving the remaining lined. Minimize two items of parchment paper concerning the dimension 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. Cook dinner for 30 seconds on all sides, or till browned in locations and cooked by way of. Scale 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.