Flour Tortillas Recipe
"Whip up a batch of warm, pillowy soft flour tortillas with this simple recipe. These versatile wraps are perfect for holding your favorite fillings, from savory meats and veggies to gooey melted cheese. Whether you're making tacos, quesadillas, or simply enjoying them warm off the griddle, these homemade tortillas will elevate your meal to a whole new level of deliciousness!"
Equipment
- 1 Whisk
- 1 Rolling pin or tortilla press
- 1 Cast iron skillet or non-stick skillet
- 1 tortilla keeper
- 1 Damp cloth.
Ingredients
- 3 cups of all-purpose or plain flour 360g
- 2 tsp. of baking powder 10g
- 1/2 tsp. of table salt 3g
- 1/3 cup of shortening or use lard butter, or oil (62g)
- 1 cup of hot water filtered unless your tap water tastes good May need a few extra tablespoons of water. (250mL)
Instructions
- Mix the flour, baking powder, and salt together in a bowl. Pour the hot water over the butter after adding it. Mix until a shaggy dough starts to come together.
- Place the dough onto a worktop dusted with flour. For one to two minutes, knead the dough with your hands to form a smooth ball. After ten minutes, cover the bowl with a moist towel and let it rest.
- Make 12–14 equal slices out of the dough, then roll each wedge into a ball. Roll the dough into an 8-inch circle using a tortilla press or rolling pin.
- In a skillet, preheat the heat to medium-high. Place a tortilla on top of a tiny drizzle of olive oil. Simmer for 30 to 60 seconds, or until tiny bubbles start to form on the top.
- After 30 seconds, flip and continue cooking until the underside begins to become golden. Place on a platter and drape a towel over it. Proceed with the leftover dough.
- Enjoy warm or store for later. For up to three days, store the tortillas in an airtight container.
Notes
- Butter: Although coconut oil works just as well, I prefer the taste of butter.
- Storage: The tortillas can be frozen for up to three months or kept for up to three days at room temperature in a food storage bag.