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Fresh flour tortillas bring a whole extra level of warmth and comfort to any meal and making them at home is surprisingly easy These soft chewy rounds are miles better than storebought and I promise there is nothing like the satisfaction of stacking up a pile still warm from the skillet
I started making these on taco night after forgetting to buy tortillas It became a weekly tradition especially when friends smell them cooking and linger in the kitchen waiting to snag one off the stack
Ingredients
- Allpurpose flour: Essential for soft tortillas Choose unbleached for the cleanest flavor
- Baking powder: Adds gentle lift which makes a more tender bite Fresh baking powder will give you the best rise
- Salt: Gives flavor and helps balance the earthiness of flour Use fine sea salt for more even distribution
- Lard or vegetable shortening: This is key for softness and a bit of classic flavor Lard gives the most authentic taste but good quality vegetable shortening works too
- Warm water: Brings the dough together and helps with gluten development Use water that is just warm to the touch
Instructions
- Mix Dry Ingredients:
- In a large mixing bowl blend the allpurpose flour baking powder and salt thoroughly to ensure even flavor and leavening throughout the dough
- Cut in the Fat:
- Add lard or vegetable shortening to the bowl With your fingertips or a pastry cutter work it into the flour until you see a mix that looks like coarse crumbs and a few bigger pea sized pieces This ensures lightness and tenderness in your tortillas
- Add Water and Knead:
- Slowly drizzle in the warm water mixing as you go Start with less water then add more if needed until a shaggy dough starts to come together Knead the dough in the bowl or on a clean counter until completely smooth and elastic This usually takes about five minutes It should feel soft not sticky
- Rest the Dough:
- Divide the dough into ten to twelve evenly sized pieces and roll them into balls Cover with a damp clean towel or wrap and let rest for ten to fifteen minutes This short rest relaxes the gluten which makes rolling easier and keeps the tortillas from shrinking
- Roll Out Tortillas:
- Sprinkle a bit of flour on your work surface Flatten one dough ball and roll it out into a thin circle about six to eight inches in diameter The thinner you roll them the softer the tortilla
- Cook the Tortillas:
- Warm a dry skillet or griddle over mediumhigh heat Place a rolled tortilla onto the hot surface It should bubble and form golden spots on the underside after about one or two minutes Flip and cook the other side Repeat with remaining pieces stacking cooked tortillas inside a towel to stay warm
- Keep Warm and Serve:
- Keep all tortillas wrapped up so they stay soft and hold their warmth Serve fresh with anything from simple butter to savory fillings like beans and cheese or grilled meats
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I always look forward to working the fat into the flour by hand It is a step that just feels so homey and satisfying My grandmother used to let me do this part when I was a kid and it was always a little messy but completely joyful
Storage Tips
Store any extra tortillas in a sealed bag or container at room temperature for up to two days If you need to keep them longer freeze between sheets of parchment and reheat in a hot pan or wrapped in foil in the oven They spring right back to softness with a quick warmup
Ingredient Substitutions
Switch olive oil or melted butter for the lard or shortening if desired though it will change the flavor and texture For a whole grain twist try replacing a quarter of the flour with whole wheat just add another splash of water if needed
Serving Suggestions
These tortillas wrap up anything from spicy grilled veggies to creamy eggs and cheese My family often tops them with a swipe of butter and a sprinkle of cinnamon sugar as a quick treat They are also wonderful cut into wedges and crisped up in the oven for homemade chips
A Bit of History
Flour tortillas are a beloved staple across northern Mexico and the southwestern US where wheat flour was introduced centuries ago They became a mainstay for their tender chew and ability to hold bold fillings Unlike corn tortillas they are soft rich and slightly flaky the texture is the magic
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There is something truly special about making tortillas from scratch This recipe turns an everyday staple into a joyful kitchen ritual Enjoy every warm chewy bite
Frequently Asked Questions
- → What type of fat is best for flour tortillas?
Lard gives the tortillas a traditional texture and rich flavor, but vegetable shortening is a suitable alternative for softness.
- → Why does the dough need to rest before rolling?
Resting relaxes the gluten, making the dough easier to roll and resulting in tender tortillas.
- → How thin should the tortillas be rolled?
Roll each dough ball into a circle about 6–8 inches wide and thin enough to cook quickly but not tear.
- → What is the best way to keep tortillas warm?
Stack them in a clean kitchen towel as you cook so they stay soft and warm until served.
- → Can water amount be adjusted during mixing?
Yes, add water gradually and adjust as needed so the dough comes together smoothly without being sticky.