Simple Homemade Flour Tortillas
Making your own flour tortillas at home can be incredibly rewarding and surprisingly easy! This recipe simplifies the process, allowing anyone to create soft, delicious tortillas that are perfect for tacos, burritos, or simply to enjoy with butter. The only specialized item you'll need is a food processor, which helps to quickly combine the flour and fat for a perfectly smooth dough. With just a few ingredients and straightforward steps, you'll have fresh tortillas in no time. This recipe was adapted from the renowned chef Rick Bayless, ensuring a delightful flavor that will impress your family and friends.
12
Servings
25
Calories
5
Ingredients
Ingredients
all-purpose flour
2 3/4 cups (measured)
lard or vegetable shortening
5 tablespoons (softened)
salt
3/4 teaspoon (dissolved in water)
very warm water
3/4 cup (heated)
bench flour
as needed (for dusting)
Instructions
1
1. Begin by dissolving the salt in the warm water and set aside to let the salt fully dissolve.
2
2. In a food processor, combine the measured all-purpose flour with the softened lard or vegetable shortening. Pulse the mixture until the fat is fully incorporated into the flour, resembling coarse crumbs.
3
3. While the processor is running, gradually add the warm salted water. Continue processing until a cohesive dough forms that pulls away from the sides of the bowl.
4
4. Transfer the dough to a lightly floured surface. Knead the dough gently for a few seconds until smooth, then divide it into 12 equal portions. Roll each portion into a ball the size of a golf ball.
5
5. Place the dough balls on a plate, cover them with plastic wrap, and let them rest for 30 minutes. This resting period allows the gluten to relax, making rolling easier.
6
6. Preheat a 9-inch cast iron skillet over medium to medium-high heat without any oil or grease.
7
7. Once rested, take a dough ball and flatten it slightly with your palm. Using a rolling pin, roll the dough outward in all directions, turning it regularly to achieve roughly a 7-inch round tortilla. Dust with bench flour as needed to prevent sticking.
8
8. Carefully lay the tortilla in the hot skillet. Cook for about 30-45 seconds, or until small bubbles form. Flip the tortilla and cook for an additional 30-45 seconds, allowing it to puff up—don’t press it down! Remove from the skillet when lightly browned, ensuring they don’t crisp up too much.
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9. Wrap the cooked tortilla in a cloth napkin or dish towel to keep it warm and soft. Stack them as you cook each one to retain heat.
Nutrition Information
0.83g
Fat
3.75g
Carbs
0.67g
Protein
0.17g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in these homemade tortillas?
The main ingredient is 2 3/4 cups of all-purpose flour.
How many tortillas does this recipe produce?
This recipe makes 12 equal-sized tortillas.
What types of fat can be used for the dough?
You can use either 5 tablespoons of lard or vegetable shortening, provided it is softened.
Is a food processor necessary for this recipe?
A food processor is recommended as it helps to quickly combine the flour and fat into coarse crumbs and forms a cohesive dough.
How should the salt be added to the recipe?
The salt should be dissolved in 3/4 cup of very warm water before being added to the flour mixture.
How long should the dough balls rest before rolling?
The dough balls should rest for 30 minutes covered with plastic wrap.
Why is the 30-minute resting period important?
The resting period allows the gluten in the flour to relax, which makes the dough much easier to roll out.
What size should each portion of dough be?
Each of the 12 portions should be rolled into a ball roughly the size of a golf ball.
What is the recommended pan for cooking the tortillas?
A 9-inch cast iron skillet is recommended for cooking the tortillas.
Should I use oil or grease in the skillet?
No, you should preheat the skillet over medium to medium-high heat without any oil or grease.
How long do you cook each side of the tortilla?
Each side should be cooked for approximately 30-45 seconds.
What is the target diameter for each rolled tortilla?
The dough should be rolled into roughly a 7-inch round.
Should I press the tortilla down while it cooks?
No, you should allow the tortilla to puff up naturally and avoid pressing it down.
How do you keep the tortillas soft after they are cooked?
Wrap the cooked tortillas in a cloth napkin or dish towel and stack them to retain heat and moisture.
Who is the chef that inspired this recipe?
This recipe was adapted from the renowned chef Rick Bayless.
How many calories are in a single tortilla?
Each tortilla contains approximately 25 calories.
What is the total fat content per tortilla?
There is approximately 0.83g of fat per serving.
How much protein is in each tortilla?
Each tortilla contains about 0.67g of protein.
What is the carbohydrate count for one tortilla?
One serving contains approximately 3.75g of carbohydrates.
What is the purpose of 'bench flour' in this recipe?
Bench flour is used as needed to dust the surface and the dough to prevent sticking while rolling.
How do you know when to flip the tortilla in the skillet?
Flip the tortilla once small bubbles begin to form on the surface, usually after 30-45 seconds.
What is the first step in making the dough?
The first step is dissolving 3/4 teaspoon of salt in 3/4 cup of warm water.
How should the fat be incorporated into the flour?
Pulse the flour and fat in a food processor until the mixture resembles coarse crumbs.
How much water is needed for the dough?
The recipe requires 3/4 cup of very warm water.
Is kneading required for this tortilla dough?
Yes, after processing, you should transfer the dough to a floured surface and knead it gently for a few seconds until smooth.
What category of food does this recipe belong to?
This recipe is categorized under Breads.
Can these tortillas be used for burritos?
Yes, these soft tortillas are perfect for tacos, burritos, or eating with butter.
What is the total number of ingredients needed?
There are 5 ingredients: all-purpose flour, lard/shortening, salt, warm water, and bench flour.
Should the tortillas be dark brown when finished?
No, they should be lightly browned; ensure they do not crisp up too much to keep them soft.
Is there any fiber in these tortillas?
Yes, each tortilla contains approximately 0.17g of fiber.