These home made flour tortillas are mushy and scrumptious—so significantly better than store-bought! The recipe is simple to make with 5 easy components.

These home made flour tortillas are mushy, pliable, and scrumptious. They’re like a wholly totally different meals from store-bought tortillas—they’re chewier, extra rustic, and way more flavorful. Attempt one whereas it’s heat from the range. You gained’t consider how good it’s!

I began making home made flour tortillas years in the past, again after I first moved to Austin, Texas. I imagined that it will be a significant cooking undertaking that may require particular components and hours within the kitchen. However to my shock, it turned out to be extremely easy. So easy, in truth, that I’ve made flour tortillas many, many instances since.

I’m sharing my go-to flour tortilla recipe beneath. For those who’ve by no means made tortillas earlier than, I hope you’ll attempt it. It’s a simple, scrumptious technique to degree up any Mexican-inspired meal!

Easy methods to Make Flour Tortillas

This flour tortilla recipe begins with 5 primary components:

• All-purpose flour – Spoon and degree it to keep away from packing an excessive amount of into your measuring cup.
• Baking powder – It offers the tortillas the tiniest little bit of elevate, serving to them puff barely as they prepare dinner.
• Avocado oil – Many flour tortilla recipes name for butter, vegetable shortening, and even lard, however I exploit avocado oil as an alternative. It makes this recipe vegan, and I conveniently all the time have it readily available. For those who desire, you possibly can substitute one other impartial oil like vegetable oil.
• Water – It provides moisture to the dough.
• And sea salt – A non-negotiable for flavorful flour tortillas.

Discover the entire recipe with measurements beneath.

Easy methods to Make Home made Flour Tortillas

You could find the entire recipe with measurements on the backside of this submit, however for now, right here’s a fast overview of the way it goes:

First, make the dough. In a big bowl, mix the flour, salt, and baking powder. Add the oil and water and stir with a fork till a shaggy dough types. Flip the dough out onto a floured floor and knead to kind it right into a ball.

Subsequent, let the dough relaxation. Divide the dough into 12 equal items, and roll every one right into a small ball. Press down evenly on high, then brush with oil and canopy. Put aside for half-hour. This permits the gluten to calm down, making the dough much less springy and simpler to roll out.

Then, press the tortillas. You’ve two choices right here: you possibly can press the tortillas with a tortilla press or roll them out with a rolling pin. Each work effectively, however the tortilla press undoubtedly makes the method faster.

Goal to kind every dough ball right into a 6 to 7-inch circle. I wish to press one by one, then prepare dinner it instantly. As I work, I maintain the remainder of the dough balls coated to forestall them from drying out.

Lastly, prepare dinner the tortillas in a dry cast-iron skillet over medium-high warmth. Prepare dinner for about 30 seconds per facet, or till every tortilla bubbles up and has golden brown spots on each side.

Hold them wrapped in a towel to steam and soften till you’re able to serve!

Recipe Ideas

• Add water or flour as wanted. The precise quantity of water or flour you want can differ relying on elements just like the humidity, the way you measured your components, and so forth. If the dough is just too dry to return collectively, add water, 1 tablespoon at a time, till it does. If it feels too sticky, knead in somewhat extra flour to make it simpler to work with.
• Press, then prepare dinner, one tortilla at a time. I discover that these tortillas come out greatest after I press and prepare dinner one by one, slightly than urgent all of them after which cooking them. That means, I can maintain the remaining dough balls coated as I work to forestall them from drying out.
• Use parchment paper. I extremely advocate rolling out or urgent the dough between two small items of parchment paper. In any other case, the dough can follow your tortilla press or work floor. I realized the exhausting means that it’s not straightforward to get off intact!
• Wrap them up instantly. For one of the best mushy texture, wrap these tortillas in a clear kitchen towel as quickly as they arrive off the warmth. Hold them wrapped up till you’re prepared to make use of them to forestall them from drying out.

Methods to Use Home made Flour Tortillas

Home made flour tortillas are a fantastic addition to virtually any Mexican-inspired meal. Attempt them…

Love corn tortillas too? Do this corn tortilla recipe subsequent!

Home made Flour Tortillas

Prep Time: 45 minutes minutes

Prepare dinner Time: 15 minutes minutes

Whole Time: 1 hour hr

Serves 12

Learn to make flour tortillas with this straightforward recipe! The home made tortillas are SO significantly better than store-bought ones. They’re mushy, pliable, and extremely flavorful. Serve them along with your favourite Mexican-inspired meals!

Prepare dinner ModeForestall your display screen from going darkish

• In a big bowl, whisk collectively the flour, baking powder, and salt.

• Add the avocado oil and water and blend with a fork to kind a shaggy dough. If the combination is just too dry, add water, 1 tablespoon at a time, to assist it come collectively.

• Flip the dough out onto a floured floor and knead to kind it right into a ball, about 1 minute. If the dough feels sticky, knead in a bit extra flour.

• Divide the dough into 12 equal items. Roll every right into a ball and press down evenly on high. Brush with oil and canopy with plastic wrap or a humid towel. Let relaxation for half-hour.

• Press and prepare dinner the tortillas. Take away one dough ball from underneath the plastic wrap or towel, leaving the remainder coated. Reduce two items of parchment paper concerning the measurement of your tortilla press. Place the dough ball between the parchment sheets and use the tortilla press to flatten it right into a 6 to 7-inch circle. Alternatively, use a rolling pin to roll out the tortilla on a evenly floured floor.

• Preheat a dry cast-iron skillet over medium-high warmth. When your pan is scorching, peel one of many parchment sheets off the tortilla. Place it dough facet down into the recent skillet and peel off the second sheet of parchment. Prepare dinner for 30 seconds on all sides, or till browned in locations and cooked via. Cut back the warmth as wanted if the tortilla is browning too quick.

• Wrap in a kitchen towel to maintain heat till able to serve, then repeat the urgent and cooking course of with the remaining tortillas.