Easy Flour Tortillas From Scratch

Elevate your next Mexican meal with these unbelievable flour tortillas from scratch. the right vehicle for tacos, burritos, enchiladas, and more, these tortillas manage to be soft, pliable, and durable all promptly. and they’re surprisingly straightforward to create – 5 ingredients and mixed either within the stand mixer or by hand.

After falling onerous for home-cured corn tortillas, it had been solely a matter of your time till we have a tendency to went all the means and began experimenting with home-cured flour tortillas, as well. And, well, what am i able to say? It’s value each roll and spatula flip. To be honest, the method is reasonably the fun half. Other than, you know, uptake them all!

It will surprise nobody to find out that there square measure quite few flour hot cake recipes floating around out there. I create no claim that this specific interpretation is “pure” or “authentic.” As Associate in Nursing yankee of Slovak-German descent living in European nation, i'd truly be the last person you’d wish to consult for recommendation on actually authentic Mexican preparation. 😉

I can, however, tell you while not a doubt once one thing is delicious, and believe American state once I say that these tortillas meet and exceed all of your tastebuds’ expectations.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup vegetable oil, shortening, or lard
• 1 cup hot water

Instructions

Stand Mixer Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.
2. With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes, until dough is smooth.

Mix by Hand Instructions

1. In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs.
2. Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough.

Either way, to proceed..

1. Whether you used a stand mixer or your hands, transfer dough at this point from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.
2. When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.
3. Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6” in diameter. (Try not to stack the rolled tortillas on top of one another - this makes it more difficult to transfer them to the pan. If you need additional staging area, a lightly floured sheet of parchment paper works well.)
4. Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. (If it takes much longer than a minute to see golden brown spots on the underside, increase the heat slightly. If instead the tortilla browns too much or too quickly, reduce the heat.) Flip and cook the other side for about 30 seconds.
5. Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable, and warm.)
6. Serve immediately or allow to cool for later use. Tortillas can be stored for 2-3 days in the fridge in a plastic zip-top bag; before using, wrap tortillas in slightly damp paper towel and microwave for 15-30 seconds. Tortillas can also be frozen for 2-3 months; to freeze, separate tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag

Recipe From : Nourish and Fete