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Simple flour tortillas recipe

Simple flour tortillas recipe


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  • Recipes
  • Dish type
  • Bread
  • Flatbread
  • Tortillas

Traditional flour tortillas that are homemade and much better than shop bought. Use in your favourite Mexican recipe, or for wraps.


Yorkshire, England, UK

8 people made this

IngredientsMakes: 16 flour tortillas

  • 500g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons lard
  • 350ml water

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Mix flour, baking powder and salt in a mixing bowl. Rub in the lard with your fingers until the flour resembles breadcrumbs.
  2. Add the water to the mixture and combine until the dough comes together. Add more water, 1 teaspoon at a time, if mixture is too dry.
  3. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 16 equal pieces and roll each piece into a ball.
  4. Preheat a large pan over medium-high heat. Use a floured rolling pin to roll a dough ball into a thin, round tortilla.
  5. Place the tortilla into the hot pan, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla on a cooling rack and repeat with the remaining dough.

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These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious!

Combine flour, salt and baking powder in a medium bowl. Using a durable silicone spatula or a durable wooden spoon, mix the dry ingredients until well combined.

Make a hole in the center of the dry ingredients and add oil and water. Stir well from bottom to top, until all the dry ingredients are mixed and the dough begins to stick together and form a shaggy ball.

Turn the dough onto a work surface sprinkled with a little flour and knead for 1-2 minutes until the dough becomes smooth and tender. Continue with step 3 below for the rest of the recipe.

To make the blender:

In a mixer bowl, combine flour, salt and baking powder. Using the dough hook, mix the dry ingredients until well combined.

Add oil and water with a mixer at medium speed. After about one minute, or when the mixture is coming together and starting to form a ball, reduce the mixing speed to a low level. Continue mixing for 1 minute or until dough becomes smooth.

Transfering dough to a Work Surface sprinkled with a some flour. Divide into 16 equal portions. Turn each piece to coat with flour. Shape each piece into a ball and spread it out with the palm of your hand. Cover the flat dough balls with a clean kitchen towel and let them rest for at least 15 minutes (or two hours) before continuing.

After the break, heat a large skillet over medium heat. Roll each piece of dough into a rough circle, about 6-7 inches in diameter, and keep the work surface and pin of dough lightly milled. Do not heap un-cooked tortillas on top of every other, or they will stick together. (I like to separate my tortilla chips with parchment paper.)

When the skillet is hot, put one dough circle in the pan and let it cook for 45 seconds to one minute or until a few pale brown spots appear on the bottom surface and the uncooked surface is bubbles. If the color browns too quickly, reduce the heat a little. If it takes more than a minute to see a few pale golden brown spots on the underside of the tortilla, increase the heat a little. Turn it over to the other side and cook for 15-20 seconds. The tortilla should be nice and smooth, but have some small brown spots on the surface.

Take it out of the skillet with tongs and place it in a covered bowl or a zip-lock bag to keep the tortilla tender.

When you’re ready to use, place a lightly damp paper towel at the bottom of a microwave-safe bowl (with a lid) that will hold the stacked tortilla. Microwave exposed for 15-30 seconds (start with 15 seconds) or until hot, then leave covered to retain heat while serving.

Store in an airtight container or zip-lock bag at room temperature for 24 hours or in the refrigerator for up to one week. To freeze, separate the tortilla with parchment or parchment paper and place it in a zip-top bag before placing it in the freezer.


Easy Homemade Flour Tortillas

If you’ve never tried making your own flour tortillas at home, this recipe for Easy Homemade Flour Tortillas is a great place to start! These tortillas are perfect for tacos, burritos, and enchiladas, (or just eating on their own) and are such a simple, wonderful addition to any Mexican meal.

Sure, it’s not quite as quick as buying a package of tortillas from the grocery store, but it’s still a pretty quick process, and so worth the time and very minimal effort it takes to make tortillas from scratch.

In fact, once you’ve tasted homemade flour tortillas, you may never go back to store-bought again. Well, okay, except for all those nights that are crazy busy and you really need to feed your family.

But if you’ve got a few extra minutes to spare, making your own tortillas is not only fun, but the results are so much better than anything you can buy at the store!

Even better, you probably have everything you need to make these tortillas in the pantry right now. Except for maybe lard…..that’s not something I usually have on hand.

But don’t worry, you can substitute butter (which is what I usually use) or shortening and the results will still be delicious! Besides that, you just need flour, salt, baking powder and some hot water.

One of the most important things when making tortillas is to roll them really, really thin before cooking them. It’s a little tricky to get them nice and round like the store-bought variety, but really, who cares if they’re a little misshapen. They’re homemade, after all!

This simple, no-fuss tortilla recipe is the only one I use when I make tortillas at home. I still use the store-bought variety when time is tight, but I love making these tortillas from scratch almost as much as my family loves eating them!


Homemade Flour Tortilla Recipe

Course Appetizer, Side Dish

Keyword bread, flour tortillas, homemade, no yeast

Ingredients

  • 2 c all purpose flour
  • 3/4 c water
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 1 tsp oregano optional
  • 1 tsp garlic powder optional

Instructions

Video

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Monday 23rd of March 2020

This recipe couldn't have come at a better time! Love how easy it is to make these at home!

Monday 23rd of March 2020

Homemade tortillas are the best. I will try your version soon. Yummy!

Monday 23rd of March 2020

I will never have to look for a tortilla recipe anymore. This recipe is so easy and great to keep handy. always! :-)

Monday 23rd of March 2020

These tortilla's are so good and so much easier to make than I thought they would be. Thank you so much for this!

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Homemade Flour Tortillas Recipe

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (fine grain works best)
  • 3/4 cup water
  • 2 Tablespoons olive oil (coconut oil also works well)

Instructions

After your homemade flour tortillas dough has rested, divide it into 8 equal sized balls.

Flatten them with a tortilla press. If you don't have a tortilla press, roll it out on a cutting board until very thin. Getting it very thin is tricky, but the tortillas are so much better if the dough is thin.

Frying

Notes

I use all-purpose flour in my homemade flour tortillas, but you can use other types. Alternatives will be listed below.

Nutrition:

Made this recipe?

Alternative Flours

You can use whole wheat or part wheat and part white flour. Whole wheat flour won’t develop as much gluten, so they may not have the stretch you need to get them to form right.

This recipe doesn’t work well with gluten-free flours as it is the gluten that makes them stretch. If you want gluten-free tortillas, try the basic recipe in the corn chips article. The tortillas won’t be able to be rolled or folded, but you can use them to serve your meals open-faced.

Other Ideas for Homemade Flour Tortillas

For different applications, you can vary this homemade flour tortillas recipe to suit your needs.

Dessert Tortillas

If you are making dessert tortillas, you can add a bit of sugar or other sweeteners to the recipe.

Imprinted Tortillas

If you want something really cool, try pressing edible flowers into the dough before frying. I’ve seen this done with focaccia bread and I so want to try it!

Herbal Tortillas

You can also add dried herbs such as basil or oregano to the homemade flour tortillas dough. Just be careful not to add too much of anything. If you add too much liquid, your dough will be sticky. If you add too much dry material, like sugar or herbs, your dough may crumble.

Flavored Oils

This flour tortilla recipe is also a good way to use flavored oils. Instead of plain olive or coconut oil, why not use garlic oil? Or rosemary oil? Infused oils can add so much flavor! You can make edible infused oils the same way you make herbal infused oil.

Now you are ready to make soft tacos, quesadillas, or my favorite, carnitas!

What is your favorite way to use your homemade flour tortillas?

About Debra Maslowski

Debra is a master gardener, a certified herbalist, a natural living instructor and more. She taught Matt and Betsy how to make soap so they decided to bring her on as a staff writer! Debra recently started an organic herb farm in the mountains of Western North Carolina. You can even purchase her handmade products on Amazon! Connect with Debra Maslowski on G+.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

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No Lard Fresh Flour Tortillas

These no lard flour tortilla’s are super easy to make and even better to enjoy just by themselves. After making this recipe you should be able to see how simple creating flour tortilla’s made without lard (using oil) from scratch are. They also go really great with chicken fajita’s.

One of the things that I have really enjoyed about the quarantine has been taking the time to make things from scratch. Growing up I had tortillas at home from scratch maybe 2-3 times. Fresh San Antonio tortillas are huge, fluffy, warm circles of pure goodness. Growing up my brother and I would ask for tortillas but my mom’s response was always it takes too long and we can get the “good ones” from H.E.B. So there you go.

This recipe is not a typical San Antonio tortilla because it does not use any lard for the fat. It still comes out pretty tasty and helps when I’m feeling homesick. Just today I made tortillas using some sourdough discard I am drowning in these days using this recipe but removing one part flour and one part water. Certainly not crucial as tortillas don’t need to rise. They were more of a tan color but otherwise tasted great as potato, egg, and sausage breakfast tacos.

I think that time is one thing we have had more time of. Time to make the foods I wish we would have had more often growing up.

Fresh tortillas without lard can stay out on the counter or if you’re like us, we can eat 8 tortillas in one morning between us. This is definitely not something that will stay well over more than a couple of days, though if you freeze the dough it will stay better. If you want to save time, I would suggest prepping your tacos ahead of time and then making tortillas fresh for the meal. Saves time but makes the meal still taste and feel fresh.

Pro Tip: make sure your surface and rolling pin are floured. If you use sourdough like I mentioned, the tortilla dough will keep getting sticky. So make sure you have more flour on hand.

Cost Break down:

$ 1.39 total (or $ 0.23 per serving)

IngredientAmountCost
Flour3 Cups (approx.)$ 0.96
Olive Oil1/4 c.$ 0.28
Salt1 tsp$ 0.13
Baking Powder1 tsp$ 0.02
Print

One of the most important steps when making tortillas is resting the dough. It gives the gluten time to activate.

If you do not let the dough rest long enough and start rolling the tortilla it will most likely spring back and not hold its shape.

So it is really important to let your dough rest for at least 30 minutes. To see if it has rested long enough, roll a tortilla if it springs back let the dough rest some more.

It is possible that due to circumstances (room temperature, humidity, etc) your dough doesn’t always respond the same.

So it is possible that sometimes your dough is too wet or too dry. Adjust your dough accordingly.


How do you Store your Homemade Mexican Flour Tortillas

If you are going to eat them right away you can store them at room temperature in an airtight container. If you need to last for a few days then you can store them in the refrigerator with wax paper between them.

Can you freeze flour tortillas? Absolutely. Just store in an airtight container with wax or parchment paper between them for up to 3 months.


I found this recipe years ago in a magazine and it’s so easy! The dough comes together in a flash.

  1. Combine the flour, salt, and baking powder together in a small bowl.
  2. Add the shortening and mix together with fork until mixture resembles coarse crumbs.
  3. Make a well in the center and add the water. Slowly incorporate the dry and wet ingredients until dough starts to form.
  4. Place dough on a floured surface and knead until dough is nice and smooth. Cover and let rest for 30 minutes.
  5. Divide dough into quarters and then each quarter into thirds for a total of 12 portions. Roll out each portion into a 6-7 inch circle.
  6. Cook the tortillas in a skillet over medium-high heat for about two minutes on each side or until puffed and lightly browned.
  7. Remove to a plate and cover with a towel to keep warm. Enjoy!


Easy Homemade Flour Tortillas

It’s a great time to “up” your Taco Tuesday game! Who knew tortillas were so much fun to make!? Everyone is going to want to help roll them out and watch them puff and bubble on a hot skillet! And who can resist slathering one right off the griddle with butter! YUM! They’re easy to mix up by hand or with your hand or stand mixer!

These tortillas are so much more delicious than store bought! They’re soft, bendable and taste great with whatever filling you like! You can make them in advance and store them in a zip top bag to keep them from drying out.

What kind of fat do you use to make tortillas?

Lard is traditional, but I didn’t have any on hand. I tested batches with both solid shortening (such as Crisco) and solid coconut oil. I preferred the nice char the coconut oil tortillas developed and the dough was easy to roll-out nice and thin.

Homemade Tortillas Step 1: Make Dough

You can mix them by hand or with a mixer. I used my KitchenAid Artisan Stand Mixer with both the flat beater and the dough hook. Stir together your dry ingredients. Cut-in the shortening or coconut oil until it’s a sandy texture. Add warm water, then knead with your dough hook until a ball forms.

Homemade Tortillas Step 2: Roll the Dough

Divide the dough into 12 pieces and roll each into a ball. Cover with plastic wrap and let rest about 10 minutes while you heat up your griddle or skillet – a dry cast iron pan or griddle works great! I like to work making 2 tortillas at a time. Pat the dough ball into a 3-inch circle with your fingers, then roll as thin as you can to a diameter about 6-inches.

Homemade Tortillas Step 2: Cook the Tortillas!

Cook the tortillas about 10 seconds on each side. The griddle or skillet should be really hot. They will bubble, blister and char a little bit – this develops great flavor!

How to Store Homemade Tortillas:

Homemade tortillas taste amazing right off the griddle, but you can definitely make them ahead of time! I let them cool and store them stacked in a plastic zip top bag. They tend to give off a little moisture in the bag and this keeps them from drying out. I store them on the counter for a day or in the refrigerator/freezer for longer.

After freezing, thaw in refrigerator. They taste best and are more pliable if they are reheated. You can reheat in a skillet or on a griddle. I usually stack them on a plate, cover with a damp paper towel and microwave for 30 seconds or so.



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