They are truly the best homemade tortillas, and no one can believe how easy and delicious they are! Perfect for enchiladas, soft tacos, burritos, quesadillas, wraps…
This recipe has been coming for a long time in the coming years. I’ve been trying recipes for homemade flour tortillas for what seems like forever – but I’ve never been thrilled with any of them. I’m certainly not cheerful enough to write it – too dry, too sticky, too brittle, too gentle, too wet, too complex. This time, with this ground tortilla, it’s different. They totally live up to their name – the best homemade flour tortilla ever!
This homemade flour is soft, smooth and delicious. Since it keeps well, it can be prepared in advance and reheated in the microwave or on the stove, just before serving.
+ Of course: side dish bread
+ Cuisine: Mexican
+ Keywords: easy tortillas, flour tortillas, flour tortillas + from scratch, homemade flour tortillas
+ Preparation time: 20 minutes
+ Cooking time: 40 minutes
+ Total time: 1 hour
+ Servings: 16
+ Calories: 124 calories
* Ingredients
° 3 cups all-purpose flour
° 1 teaspoon salt
° 1 teaspoon baking powder
° ½ cup of extra virgin olive oil, vegetable oil or oil with a fairly neutral flavor
° 1 cup warm water
* Instructions
+ To work by hand:
Combine flour, salt, and baking powder in a medium-sized bowl. Using a sturdy silicone spatula or sturdy wooden spoon, mix the dry ingredients until well combined.
Make a hole in the center of the dry ingredients and add the oil and water. Stir well from bottom to top, until all the dry ingredients are blended and the dough begins to stick together and form a shaggy ball.
Turn the dough out onto a work surface sprinkled with a little flour and knead for 1-2 minutes until the dough is smooth and soft.
+ To make the blender:
In a stand mixer bowl, mix flour, salt and baking powder. Using a dough hook, mix the dry ingredients until well combined.
Add oil and water with a mixer on medium speed. After about 1 minute, or when the mixture clumps together and begins to form a ball, reduce the mixing speed to low. Keep mixing for one minute or until the dough becomes smooth.
Transfer the dough to a work surface sprinkled with some flour. Divide into 16 equal portions. Flip each piece to coat with flour. Shape each piece into a ball and flatten it with the palm of your hand. Covering dough balls with a cleanly kitchen towel & leave them remainder for at least 16 min before continuing.
After breaking, heat a large skillet over medium heat. Rolling every piece dough to a rough ciircle, about 6-7 inches in diiameter, resting on a work surface and rolling pin the dough lightly floured. Don’t pile un-cooked tortillas on top of every other . (I like to separate the tortilla chips with butter paper.)
When the pan is hot, place one dough circle in the pan and let it cook for 45 seconds to 1 minute or until a few faint brown spots appear on the bottom surface and the uncooked surface turns bubbling. If the color turns brown too quickly, turn the heat down a bit. If it taking more than a min to see a few some blond brown spots on the underside of the tortilla, increase the heat a bit. Fliip it to another side and cooking for 16-21 seconds. The tortillas should be nice and soft, but have some small brown spots on the surface.
Remove from pan with tongs and place in a covered bowl or zip-top bag to keep the tortillas tender
When you’re ready to use, place a lightly damp paper towel in the bottom of a microwave-safe bowl (with a lid) that will hold the stacked tortillas. Microwave exposed for 15-30 seconds (start with 15 seconds) or until heated up, then leave covered to retain heat while serving.
Store in an airtight container or zip-top bag at room temperature for 24 hours or in the refrigerator for up to 1 week. To freeze, separate tortillas with parchment paper or parchment paper and place in a zip-top bag before placing in the freezer.
Enjoy !
