The Best And Easiest Flour Tortillas Recipes

HOMEMADE FLOUR TORTILLAS

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.

THE BEST HOMEMADE FLOUR TORTILLAS

Steps:

• In the bowl of an electric mixer with dough hook add flour, baking powder, and salt and mix.
• Pour in vegetable oil and hot water and knead on medium speed for about 2 minutes (or alternately you can mix by hand and then knead for about 5 minutes). Dough should be soft, stretch and workable, but not overly sticky (see note).
• Place dough in a greased bowl, cover with plastic wrap, and let rest for an hour or up to two hours (see note).
• Divide dough into 10 even portions (about 1.8 or 1.9 ounces each, see note), I use a bench scraper for this. Cup the dough pieces in your hand and roll into a ball on your other palm or another flat surface.
• Preheat cast iron (or heavy bottom) skillet on medium high for about 5 minutes or until a drop of water sizzles on top.
• Lightly flour a work surface and roll dough balls using a floured rolling pin. Flip and turn dough 90 degrees after each roll until dough forms a round shape 8 to 10-inches in diameter. Keep lightly dusting surface and dough with flour as you roll and turn to keep dough from sticking.
• Cook each tortilla on preheated skillet for about 30 to 45 seconds on each side or until brown spots appear on the underside. Adjust temperature of the stove if needed. Be careful not to overcook or tortillas will be dry and crumbly.
• Store cooled tortillas in an airtight container or resealable bag with a paper towel on the top and bottom to soak up moisture. Tortillas will stay good at room temperature for a few days, in the refrigerator for up to a week or frozen for a few months.

HOMEMADE TORTILLAS

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.