Best 5 The Best Flour Tortillas Recipes

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.

FLOUR TORTILLAS

Steps:

• Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the hot water and coconut oil and stir until a shaggy dough begins to form.
• Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
• Form the dough into a round ball and pat it down slightly so that it forms an evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
• Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
• Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, and set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
• Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.

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 FLOUR TORTILLAS

Steps:

• Combine dry ingredients.
• Add milk & oil.
• Knead and shape into plum-sized balls.
• Roll into tortillas (very thin) and fry in oil until each side of the tortilla has a few golden brown spots. You want them to be flexible and soft, not crunchy and brittle. Enjoy!

THE BEST (AND EASIEST) FLOUR TORTILLAS

Steps:

• Mix together all ingredients except salt in a medium bowl, starting with smaller amount of water and vinegar. If you really can't find lard, use real butter or coconut oil.
• The dough should not be sticky at all. It should be easy to flatten in your hands, kind of like pie crust. Add flour if too wet, water if too dry.
• Let the mixture sit, covered, at room temperature for 10-24 hours. This step softens the texture and flavor of whole wheat.
• After time is up, mix in the salt well, and divide into 8 balls. If slightly sticky, dust the portions with arrowroot starch.
• Heat a pan to medium heat. Roll out a tortilla and place on pan when very hot. Roll out your next tortillia meanwhile
• Flip tortillas when bubbles appear, and remove them from pan after ~30 seconds.
• Serve immediately or cool and freeze
• To freeze: place each tortillia individually- not stacked- flat on a plate and place plate(s) in freezer. When frozen, stack and place in plastic bag.