Description
These homemade flour tortillas are a favorite in our household. This great recipe requires only 5 pantry staple ingredients and is perfect for your next taco night. Definitely a crowd pleaser!
Ingredients
Scale
- 3 cups all purpose flour
- 1 cup warm water
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup neutral flavored oil (I use avocado oil)
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment or a large mixing bowl, combine the flour, salt, and baking powder.
- Make a well in the center of the dry ingredients and add the oil and warm water. Turn the mixer on low speed or use a wooden spoon and mix until a shaggy ball of dough forms.
- Turn the dough out onto a lightly floured surface and begin to knead until the dough is nice and smooth, about 5 minutes. Cover with plastic wrap and let the dough rest for a few minutes.
- Once the dough has had a chance to rest, use a bench scraper or sharp knife to divide the dough into 16 equal portions. Turn each piece to coat with flour. Form each piece of dough into a ball and flatten with the palm of your hand.
- Heat a large skillet on medium heat (I always use my trusty cast iron skillet).
- Use a light amount of flour and rolling pin to roll each dough piece into a rough circle, about 6-7 inches in diameter. Be careful not to stack uncooked tortillas on top of each other or they will stick together!
- When the skillet is hot, place one tortilla in the hot skillet and cook for 30-60 seconds. You should start to see golden brown spots and air bubbles forming. If you start to see bubbles, this is a good sign! Using tongs, flip the tortilla and cook for another 30-60 seconds. If they are browning too fast, turn the heat down. It can take a little adjusting to find the perfect temperature.
- Remove the cooked tortilla and immediately wrap with a damp paper towel or place in a covered container. This will keep them nice and soft!
- Enjoy warm or allow them to cool to room temperature. Store in an airtight container in the fridge for up to a week.
Notes
- Tortilla Press: Well worth the investment if you find yourself making tortillas often. It will streamline the process and make the process of shaping the tortillas much faster!
- Oil: Make sure to use a neutral flavored oil in the dough. My go-to is always avocado oil, but canola or vegetable oil will also work. I have also used refined coconut oil!
- Let the Dough Rest: I have found this is an extremely helpful step in making homemade tortillas. Letting the dough sit for 10-15 minutes allows the gluten to relax, keeping the tortillas from shrinking while cooking.
- This recipe easily doubles. Sometimes I will make a double batch and freeze half of the tortillas for use at a later time.
