Easy Flour Tortilla Recipe
I’ve been dying to try out some homemade tortillas ever since I stumbled across this traditional tortilla press. While, of course, these can be made with a rolling pin, there’s just something so satisfying about squishing each ball of dough down into a perfect round. With such a short list of ingredients, I’ll wage a bet that you already have everything you need to make this recipe! While we enjoyed these tortillas small for fajitas, you can make them larger if you’d like. You can even roll half the dough out as large tortillas, and the other half small to give yourself a variety.
Flour – I used all purpose flour for this recipe. Read below for more flour options. Baking powder – This is what will give the tortillas their signature brown spots from the air bubbles. Don’t use baking soda in its place or you’ll end up with an odd taste. Salt – You can add more or less depending on your preference, but salt is a must to give your tortillas taste. Butter – While tortillas are traditionally made with lard, butter is much more accessible to most of us and will work just as well. Water
What Are Tortillas?
In reference to Mexican cooking the name comes from the Spanish word torta which means cake. In other words, a super flat savory pancake. You’ll typically find them made with different varieties of corn in Mexico, but North of the border we see flour used for the most part.
Can I Use Other Types Of Flour?
Yes you can! If you want to use whole wheat flour you’ll have to use an extra 3-4 tbsp water to get the same consistency for the dough. Looking to make gluten-free tortillas? Replace the all purpose flour with 1 1/2 cups rice flour, 1/2 cup tapioca starch, and add 1 tsp xanthan gum. This ingredient is becoming much easier to find. It’s perfect for replacing the gluten in homemade breads so that everything will stay together without drying up or cracking.
Can I Make Corn Tortillas?
For sure! Corn tortillas are traditionally made with Masa Harina which is a type of flour made from dried corn kernels. Basically all you need is 2 cups of masa, 1.5 to 2 cups of water and a bit of salt.
Can I use A Mixer To Knead The Dough?
Absolutely, you can use your stand mixer equipped with a dough hook attachment.
How To Store Leftover Tortillas
You can store these either in the pantry or your fridge. Keep your cooked tortillas wrapped with plastic, in a freezer bag, or a bread holder so they don’t dry out. They will last about one week at room temperature or 2-3 weeks refrigerated. To reheat, stack them on a plate, cover with a damp paper towel, and microwave for 10-15 second intervals until warm. You can also use a hot pan and let each tortilla sit for about 10 seconds on each side to warm up.
Freezing
To freeze your flour tortillas, lay them out on a parchment paper lined baking sheet, cover with plastic, and let them sit in the freezer for 45 minutes. After that, you can add them all to an airtight container or freezer bag. This will make sure they all don’t freeze together in one big lump. Your tortillas will last 6-8 months frozen.
How To Serve
The options are endless! You can load these flour tortillas up with different meats:
Pork Carnitas Chicken Enchilada Taquitos Easy Chicken Fajitas Crockpot Mexican Chicken Quick and Easy Green Chile Chicken Enchilada Casserole White Chicken Enchiladas Chicken Burritos Birria Tacos Sheet Pan Quesadilla
Or you can serve them with these delicious dips:
Pico de Gallo Recipe Joe Montana’s Touchdown Guacamole Baja Spinach Dip Homemade Salsa Avocado Shrimp Salsa Easy Guacamole
More Great Mexican Recipes To Try
Birria TacosCarne AsadaEasy Chicken Enchilada CasseroleWhite Chicken Enchiladas3 Ingredient Mexican RiceMexican Wedding CookiesMexican Street Corn SaladHomemade Arepas
