OUR FAVORITE SOFT FLOUR TORTILLAS
How we make flour tortillas that are soft, pliable and perfect for folding or wrapping. We incorporate a few tricks in the recipe for the best results. Dissolving the salt into the warm water helps season the dough. I especially recommend doing this if you are using a coarser salt. Rolling the tortillas very thin and getting the heat of your pan right makes sure that bubbles start to form (our video shows just how large these bubbles can be). It's these bubbles that create the perfect texture.
Provided by Adam and Joanne Gallagher
Categories Bread, Baking
Time 40m
Yield Makes 10 (8-inch) tortillas
Number Of Ingredients 4
Steps:
- Add the salt to the warm water and stir together until the salt has dissolved.
- In a large bowl, use a fork to combine the flour with the oil (or other fat) until it looks crumbly. Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water.
- When the dough comes together, transfer to a floured work surface and knead until smooth, two to three minutes. Cover with a clean dish cloth and leave for at least 15 minutes and up to an hour or two. Resting the dough makes rolling it out easier.
- Divide the dough into ten equally sized blobs and then shape into small disks. Use a rolling pin to roll each small disc into 8-inch rounds or use a tortilla press. The thinner the better, here. If you happen to get 9-inch tortillas, don't worry! We also don't worry too much about making them perfectly round. (See our video to watch us do it.)
- Stack the rolled tortillas with a piece of parchment paper between them. Alternatively, you can roll and cook the tortillas at the same time. Roll one tortilla out, then while it cooks, roll the next tortilla out.
- Make ahead: Divide the dough into smaller balls (this recipe makes ten 8-inch tortillas), wrap them very well, and then place into the refrigerator up to three days. About thirty to forty minutes before you are ready to cook the tortillas, take the balls out of the refrigerator and let them come to room temperature before rolling them out.
- Heat a wide, heavy-bottomed skillet over medium-high heat. When it's hot, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles forming.
- When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks dry around the edges. Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan starts to smoke or brown the tortillas too quickly, turn the heat down a bit.
- Transfer the cooked tortilla to a dish towel and cover it then continue with the remaining tortillas, adjusting the heat as needed.
- Store leftover tortillas in a resealable plastic bag for a day or two or freeze if needing to store longer. Fresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again.
Nutrition Facts : ServingSize 1 (8-inch) tortilla, Calories 92, Fat 0.4g, SaturatedFat 0g, Cholesterol 0mg, Sodium 233.8mg, Carbohydrate 19.1g, Fiber 0.7g, Sugar 0.1g, Protein 2.6g
HOMEMADE FLOUR TORTILLAS
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
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
HOMEMADE TORTILLAS
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
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
SOFT HOMEMADE FLOUR TORTILLAS
Soft and yummy! They taste like fresh tortillas from my favorite Mexican tortilleria at home in Imperial Beach (San Diego). But, interestingly, there's an egg in the dough.. and that's actually a Honduran "Baleada" variation. You can use oil (or possibly shortening?) in place of lard; they won't have the same authentic taste, but they're still good. I've tried making these with the KitchenAid and I've kneading them by hand.. perfect either way. I've also experimented with hand-pressing vs a tortilla press vs simply using my rolling pin. I definitely prefer the rolling pin method! If your result isn't as soft as you would like, use a little more lard on your hands when shaping the balls.
Provided by laurenpie
Categories Breads
Time 1h
Yield 12 tortillas, 12 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the baking powder and salt into the flour.
- Mix in egg using a wooden spoon.
- Cut in the lard (easiest using a pastry cutter, but can be done with forks or butter knives).
- Add warm water.
- Mix, then knead for 5-10 minutes until smooth (I do about 5 minutes).
- Lightly coat hands with some of the reserved lard, and then shape dough into 12 balls. It will be necessary to re-coat hands every 1-2 tortillas. The dough will seem too wet, but it's okay!
- Lightly flour your board and rolling pin, roll out into thin disks. If you're having trouble getting the tortillas thin enough, use a little more flour on your dough board.
- Fry in a dry pan (no oil) on medium high heat, flipping once.
- Keep warm in towel until ready to serve. Or keep in gallon ziplock in the fridge.
- OPTIONAL: Kitchen-Aid mixer with dough hook will work instead of hand-kneading.
- OPTIONAL: I actually prefer to cook them as I roll them, instead of rolling them all out and then cooking them.
- OPTIONAL: Original recipe instructs, after kneading, to place in a NON-metallic bowl, cover with a wet paper towel, and let rest for 20 minutes. Then again, after shaping balls, rest again (similarly covered) for 10 minutes. I usually skip these steps and think they're still great.
- NOTE: Supposedly you should try to make SMOOTH balls, tucking in the bottom similar to yeast rolls, but in my opinion, it makes no difference.
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- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Transfer to the bowl of a large food processor. Add the butter and pulse until the mixture resembles cornmeal, about 15 (1-second) pulses. With the food processor running, slowly stream in the warm water.
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- Using a stand mixer to knead the doughPlace the flour, salt, baking powder, butter into the stand mixer bowl and add 1 ½ cups of hot water.Attach the dough hook and start the machine on low speed. Knead for about 30 seconds, if the dough looks dry add some or all of the remaining ¼ cup water..Continue to knead the dough until it looks soft and smooth – it will come together quite quickly. Occasionally stop the machine and scrape down the sides of the bowl.
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- Dry fry the tortillas in a large fry pan, preferably a heavy cast iron pan – it retains the heat better. You will have to experiment to get the correct temperature. The heat needs to be low to medium-low, just hot enough for it to cook in a few minutes on each side without burning.Before placing the tortillas in the fry pan, shake off any excess flour, as this will burn and “dirty” your tortillas. When you are cooking, if you do notice loose flour in the pan wipe it out before adding the next one.As the dough cooks, air pockets inside the dough will cause it to puff up and it will start to look cooked, at this stage check underneath it should be slight coloured in some places. Flip over and cook the top for a minute or two.Transfer to a plate and continue cooking the rest.Tip: To keep the tortillas warm, pile the tortillas on top of each other and wrap in foil that is lined with absorbent paper.
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