Homemade Flour Tortillas Recipes

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HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.

Provided by LaDonna

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h

Yield 24

Number Of Ingredients 5

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 ½ cups water

Steps:

  • Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
  • Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Homemade flour tortillas are easy to make in the comfort of your own kitchen. All it takes four simple ingredients (one is water) and about 1 hour - that includes a 30-minute rest time! No special equipment needed.

Provided by Sally Vargas

Categories     Dinner     Snack     Budget     Freezer-friendly     How To     Make-ahead

Time 1h5m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon fine table salt
3 tablespoons unsalted butter, vegetable shortening, or vegetable oil, at room temperature
1/2 cup plus 1 tablespoon hot water

Steps:

  • Steam the tortillas: If you are eating them right away, wrap them in a cloth napkin and let them steam for 5 to 10 minutes. If you are planning to store them to reheat later, turn a plastic zip-top bag inside out. Place the hot stack of tortillas in the bag, close the bag without sealing it, and let cool. When cool, remove the tortillas, turn the bag right side out, and slip the stack inside the bag and seal it. The droplets of steam will now be on the outside of the bag and you can pat them dry with a dishtowel.
  • Store the tortillas: Store the well-sealed bag in the refrigerator for up to four days, or freeze for up to two months.
  • Reheat the tortillas: Just before serving, heat a skillet or griddle over medium heat. Place each tortilla on the hot pan, and cook for 10 to 12 seconds on each side, or until hot. You can also reheat them in a microwave for 15 to 20 seconds.

Nutrition Facts : Calories 128 kcal, Carbohydrate 24 g, Cholesterol 1 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 199 mg, Sugar 0 g, Fat 2 g, ServingSize 8 (7-inch) tortillas, UnsaturatedFat 0 g

HOMEMADE TORTILLAS



Homemade Tortillas image

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington

Provided by Taste of Home

Time 30m

Yield 8 tortillas.

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Provided by Guy Fieri

Time 1h27m

Yield 8 (8 to 9-inch diameter) tortillas

Number Of Ingredients 6

1 1/2 cups all-purpose flour, plus more for kneading
1/2 cup whole wheat flour
2 teaspoons salt
1/4 cup lard, cold
1 tablespoon unsalted butter, cold
2/3 cup warm water, about 98 to 100 degrees F

Steps:

  • In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
  • Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
  • Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
  • Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
  • Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
  • Special equipment: tortilla press.

CHEF JOHN'S FLOUR TORTILLAS



Chef John's Flour Tortillas image

Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 ¾ cups all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ cup vegetable shortening
½ cup hot water
¼ cup all-purpose flour for dusting

Steps:

  • Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
  • Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
  • Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
  • Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
  • Cut ball of dough into eight equal parts and cover until needed.
  • Roll out balls of dough either by hand or with a tortilla press.
  • Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.9 g, Fat 6.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 234.3 mg

FLOUR TORTILLAS



Flour Tortillas image

Follow this homemade tortilla recipe to make tortillas that are perfectly fluffy, pliable, and elastic-ideal for making the best burritos you've ever had.

Provided by Alan Delgado

Yield Makes eight 10" tortillas

Number Of Ingredients 5

3⅓ cups (417 g) unbleached all-purpose flour, plus more for surface
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 tsp. baking powder
1 tsp. baking soda
6 Tbsp. lard or vegetable shortening, melted

Steps:

  • Whisk 3⅓ cups (417 g) unbleached all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine. Using your hands, work in 6 Tbsp. lard or vegetable shortening, melted, until incorporated and mixture looks crumbly. Pour in 1 cup plus 2 Tbsp. hot water (about 100°F) and mix well.
  • Transfer dough to a surface and knead until it comes together and springs back slowly when pressed, about 5 minutes. Wrap dough in plastic and let rest at room temperature at least 1 hour, or chill up to 12 hours (preferable). If chilling, let dough sit at room temperature 1 hour before making tortillas.
  • Unwrap dough and divide into 8 equal pieces (about 99 g each if you have a scale). Working with 1 piece at a time, pull edges of dough up and into center, then rest a cupped hand over dough so your palm and fingers enclose it and slowly work your hand in a circular motion on the counter to shape dough into a ball. Cover balls with plastic wrap to keep from drying out and let rest 30 minutes.
  • Working one at a time, roll out each ball of dough on a lightly floured surface, dusting lightly with more flour if needed (use as little as possible) to 11"-12" rounds (they should be thin enough that you can see the counter through the dough).
  • Heat a comal or large cast-iron or nonstick skillet over medium-high until smoking. Working one at a time, cook tortillas until charred in spots and bubbles form on surface, 10-15 seconds. Flip and cook until charred in spots on second side, about 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go.

FLOUR TORTILLAS



Flour Tortillas image

Provided by Rick Martinez

Categories     side-dish

Time 2h

Yield 16 tortillas

Number Of Ingredients 5

1 cup plus 2 tablespoons milk
1/3 cup rendered lard, duck fat, vegetable shortening or unsalted butter
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 3/4 teaspoons kosher salt

Steps:

  • Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
  • Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
  • When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
  • Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
  • Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
  • Heat a medium cast-iron skillet or large griddle over medium-high heat.
  • Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets across the United States. Of the store-bought varieties, we are big fans of those from Maria & Ricardo's Tortilla Factory (800-881-7040), available at high-end supermarkets such as Whole Foods and by mail order from the company. (Dry-toast them slightly to freshen before using.) That said, we are even bigger fans of homemade flour tortillas. Fragrant and slightly puffy, they fall squarely into the "staff of life" category.

Categories     Side     Quick & Easy     Tortillas     Gourmet

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon salt
1/4 cup lard
1 tablespoon vegetable oil
1/2 cup warm water
Special Equipment
pastry blender, comal (Mexican griddle; optional), six- to ten-inch-long wooden dowel (found in hardware stores)

Steps:

  • Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.
  • Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.
  • When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.
  • Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.

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