Best 3 Basic Flour Tortilla Recipes

**Flour Tortillas: A Culinary Journey Through Diverse Flavors and Techniques**

Flour tortillas, with their soft and pliable texture, serve as a versatile canvas for a myriad of culinary creations. This comprehensive guide delves into the art of crafting these delectable flatbreads, encompassing a range of recipes that cater to various dietary preferences and skill levels. From the classic all-purpose flour tortillas to gluten-free and whole wheat alternatives, each recipe is meticulously explained with step-by-step instructions. Whether you seek a traditional taste or a healthier twist, this article equips you with the knowledge and techniques to prepare perfect flour tortillas at home. Embark on a culinary journey where diverse flavors and textures intertwine, transforming ordinary meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC FLOUR TORTILLA

Basic Flour Tortilla image

Provided by Leona Tiede

Categories Bread Fry Super Bowl Cinco de Mayo Tailgating Pan-Fry

Yield Makes 8 large tortillas

Number Of Ingredients 5

Ingredients

4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1 1/2 cups warm water (or enough to make the dough the right consistency)

Steps:

In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.
The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.

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

Ingredients

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

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

Ingredients

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

Tips:

Use the right flour. All-purpose flour is the most common flour used for tortillas, but you can also use bread flour or masa harina (corn flour). If you're using masa harina, you'll need to add more water to the dough.
The dough should be smooth and elastic. If the dough is too dry, it will be difficult to roll out. If the dough is too wet, it will be sticky and difficult to work with.
Let the dough rest before rolling it out. This will allow the gluten in the flour to relax, making the dough easier to work with and less likely to tear.
Roll out the dough thinly. The thinner the dough is, the crispier the tortillas will be.
Cook the tortillas over medium heat. If the heat is too high, the tortillas will burn before they have a chance to cook through.
Flip the tortillas frequently. This will help them to cook evenly.
Serve the tortillas warm. Tortillas are best served warm, but they can also be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

Making flour tortillas at home is a fun and rewarding experience. With a little practice, you'll be able to make perfect tortillas every time. Experiment with different flours and fillings to create your own unique recipes.