Homemade Flour Tortillas are a delight to use for tacos, wraps and more. This easy to make recipe uses pantry items.
Here's a simple truth: if you can buy it in the store as a convenience item, you can make it at home and it's often cheaper and better. Homemade flour tortillas are a great example of this.
Better than commercially made tortillas, these are light but hearty enough to hold up to all the fillings. They fold easily with no cracking, and have a great, subtle flavor.
Making these is a simple process. The dough is mixed then kneaded. Then you divide it into even balls. Make 16 for taco-sized tortillas or 8 for larger burrito-sized ones. Then the dough rests for awhile. When you're ready to cook, just press or roll the dough into thin rounds and cook on a dry, hot griddle or skillet. Easy peasy.
Then they're ready to use. Fill them with your favorite taco ingredients, and maybe even add in some Spicy Restaurant-Style Salsa. Delightful.
Author's note: This is a recipe I first started playing with back in 2006, working from one published in Fine Cooking magazine. Since then, I have tweaked it so it's made with only ingredients I keep in my own pantry and fridge, which is why these are made with butter.
Homemade Flour Tortillas
Easy to make, these homemade flour tortillas are a delight to use for tacos, wraps and more. This recipe is adapted from one I tried from Fine Cooking magazine (June/July 2006 issue).
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ cup unsalted butter, softened to room temperature
- ⅔ cup warm water
Instructions
- In the mixing bowl of a stand mixer, combine flour, salt and baking powder. Add the butter and using the dough hook, mix on low to medium for 1 minute. Slowly pour in warm water and let mix for an additional 1-2 minutes.
- Remove dough from mixer and turn onto a floured surface. Knead until smooth.
- Divide dough into 16 equally sized balls (taco size) or 8 equally sized balls (burrito size). Cover loosely with plastic wrap and let sit at room temperature for about an hour.
- Heat a large skillet or griddle at medium-low. Roll one ball at a time to a very thin circle and place in the hot skillet. (I use a lightly floured tortilla press for this.) Cook until lightly browned on both sides, turning frequently. Repeat with until all the balls have been used.
- Hint: Keep unused balls covered to avoid drying while cooking
oooh I'm so gonna have to try these! I love tortillas and I'm always curious to try out new things. For some reason I seem to be drawn to learning to make things that I can easily buy at the grocerty store & usually cheaper than I can make it..but hey, mine's not full of perservatives right?? haha
PHEW! I am not the only one! That drives my husband crazy . . . heheheh.