Flour Tortillas
Taco Tuesday just got a whole lot better with these homemade flour tortillas!
Forget those pre-packaged, often rubbery tortillas that are a pale imitation of the real deal. Today, we’re diving headfirst into the glorious world of homemade flour tortillas. Trust me, the effort is minimal, the reward is immense, and once you’ve tasted a warm, pliable, freshly cooked tortilla straight from your own kitchen, you’ll never look back.
There’s a magic in making your own. It’s a connection to tradition, a simple act of creation that yields something so fundamental and delicious. Plus, the aroma that fills your kitchen as they cook is pure comfort. Ready to elevate your taco game, wrap up some delicious fajitas, or simply enjoy a wonderfully soft flatbread? Let’s get started!
The “Secret” is Out: These Are Ridiculously Easy!
The beauty of flour tortillas lies in their simplicity. You likely have everything you need right in your pantry. The core ingredients are:
- Flour: All-purpose flour is your best friend here.
- Oil: Lard is traditional, but if you’re looking for something a little lighter, a good, neutral oil is your best bet.
- Leavening: Baking powder gives them a slight lift and softness.
- Salt: For flavor, of course!
- Boiling Water: To bring it all together.
Tips and Tricks for Tortilla Perfection:
- Hot water is key: It helps the fat and flour come together more easily.
- Don’t over-flour: Too much flour during rolling will make your tortillas dry and tough.
- Medium-high heat: Too low and they’ll dry out, too high and they’ll burn before cooking through.
- The towel is your friend: Don’t skip the step of covering your cooked tortillas!
- Practice makes perfect: Your first few might be a little wonky in shape, but they’ll still taste amazing. You’ll get the hang of it quickly!
Beyond Tacos: Get Creative!
Once you’ve mastered these beauties, the possibilities are endless:
- Quesadillas: The ultimate breakfast or quick lunch.
- Wraps: Perfect for a healthy lunch on the go.
- Fajitas: Pile them high with your favorite fillings.
- Burritos: Stuff them with rice, beans, and all the fixings.
- Appetizers: Cut them into triangles, toast them, and serve with salsa or guacamole.
Making homemade flour tortillas is a simple pleasure that elevates everyday meals. So, dust off your rolling pin, embrace the humble ingredients, and get ready to experience the pure joy of fresh, warm tortillas made with love. Your taste buds will thank you!
What are your favorite ways to use homemade flour tortillas? Share your delicious ideas in the comments below!
Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1/2 tablespoon kosher salt
- 1 teaspoon baking powder
- 1/3 cup neutral oil
- 1 cup boiling water
Instructions
- In a large bowl, whisk together flour, salt and baking powder. Make a well in the center of the flour and add in the oil and water. Using a wooden spoon, stir together until the mixture forms a shaggy dough. Once the mixture has cooled enough to handle, turn out onto a lightly floured counter and knead for 3-4 minutes until mixture forms a ball.
- Using a kitchen scale, portion dough into 16 equal balls (mine averaged around 48-50 grams each). Flatten dough balls into discs and cover with lightly greased plastic wrap. Allow to rest for 15 minutes.
- Take each dough disc and, using a rolling pin, begin to flatten, turning disc a quarter of a turn between each pass with the rolling pin in order to maintain a round shape (although truth be told, most of mine wind up looking like the Millennium Falcon). Alternatively, use a tortilla press.
- Heat a dry skillet over medium heat. Cook each tortilla on the first side for 30-40 seconds or until it begins to puff up and brown spots begin to form underneath. Flip and cook for an additional 10-20 seconds.
- Stack and cover with a damp towel to keep soft and warm.
- Tortillas will freeze well, in between sheets of wax paper.
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