Flour Tortillas are so easy to make and amazingly delicious! So much better than what you can buy at the store.
Homemade Flour Tortillas are one of those things that take a little work to make but it so worth the effort and with the help of the food processor the task has become a little bit simpler.These aren't quite authentic because I've been making mine with butter over the last few months since I seldom have shortening in the house and truth be told I've never bought lard..
Since these are delicious as is, why mess with a good thing?
Warning: Once you start making these it will be hard to eat store bought tortillas ever again!
In a food processor fitted with the dough blade add 3 1/2 cups Flour, 1 teaspoon Salt and 2 1/2 teaspoons Baking Powder. Pulse until combined.
Cut 3/4 cup Cold Butter into tablespoon sized pieces and add to flour mixture. Pulse until butter is in pea sized pieces.
If you don't have a food processor butter can be cut into flour using a pastry cutter.
Slowly pour 1 1/3 cup hot water while mixing dough on dough setting until dough pulls together and becomes smooth but will still be sticky about 2 minutes.
Place dough in a bowl.
Cover with a clean kitchen towel and allow to rest for 30 minutes to an hour.
This allows the flour to absorb the water making the dough less sticky and easier to work with.
Divide dough into 4 balls. Cut each ball into 5 equal pieces, for a total of 20 golf ball sized balls. Recover and allow to rest for another 20-30 minutes.
The second resting of the dough makes the balls easier to roll.
Roll dough into a circle between 2 pieces of parchment paper or on a lightly floured surface until as thin as possible.
They probably won't be a perfect circle, that's life don't fret!
Extra tortillas can be stored between parchment paper in a plastic ziploc bag for 1-2 days before cooking because they are best when eaten fresh!
Bake tortillas on a hot grill or cast iron pan.
Tortillas are ready to flip when they start to bubble and start to become lightly brown.
Bake on other side until bubbly and puffy.
Store cooked tortillas between a kitchen towel.
Soft and chewy everything you love in good Homemade Soft Flour Tortillas.
Homemade Soft Flour Tortillas
Homemade Soft Flour Tortillas a easy to make and so much better then what you can buy at the store.Prep time: PT30M
Cook time: PT20M
Total time: PT2H0M
Yield: 20 Servings
Calories per serving: 138Ingredients
Fat per serving: 7
Fat per serving: 7
- 3 1/2 cups All-Purpose Flour
- 1 teaspoon Sea Salt
- 2 1/2 teaspoons Baking Powder
- 3/4 cup Cold Butter, Cut Into 1 tablespoon pieces
- 1 1/3 cup Hot Water, Almost Boiling
- In a food processor fitted with a dough blade add flour, sea salt and baking powder and pulse until combined. If a food processor isn't available add to a large bowl and mix until combined.
- Add cold butter and pulse until butter is the size of peas or cut butter into flour using a pastry cutter.
- Slowly pour hot water through feed tube while mixing dough on dough setting until dough pulls together and becomes smooth but will still be sticky about 2 minutes. If your making tortillas by hand slowly pour water into the flour mixture while mixing. Knead dough by hand until smooth about 7 minutes.
- Place dough in a large bowl and cover with a kitchen towel. Allow dough to rest for 30 minutes.
- Divide dough into 4 equal pieces divide each piece into 5 equal golf ball sized pieces. Cover balls with a kitchen towel and allow to rest for 20 minutes.
- Roll dough between 2 pieces of parchment paper or on a lightly floured surface as thin as possible into a circle.
- If you roll tortillas between parchment they can be stored between parchment paper in a ziploc bag in the refrigerator for up to 2 days and baked as needed.
- To bake tortillas heat a grill or heavy duty cast iron pan over high heat until hot. Bake tortilla until bubbly and lightly brown 30 seconds-1 minutes flip tortillas and brown other side. Wrap cooked tortillas in a kitchen towel to keep warm.