Best Basic Flour Tortilla Recipes

HOMEMADE TORTILLAS

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.

HOMEMADE FLOUR TORTILLAS

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.

HOMEMADE FLOUR TORTILLAS

Steps:

• Steam the tortillas: If you are eating them right away, wrap them in a cloth napkin and let them steam for 5 to 10 minutes. If you are planning to store them to reheat later, turn a plastic zip-top bag inside out. Place the hot stack of tortillas in the bag, close the bag without sealing it, and let cool. When cool, remove the tortillas, turn the bag right side out, and slip the stack inside the bag and seal it. The droplets of steam will now be on the outside of the bag and you can pat them dry with a dishtowel.
• Store the tortillas: Store the well-sealed bag in the refrigerator for up to four days, or freeze for up to two months.
• Reheat the tortillas: Just before serving, heat a skillet or griddle over medium heat. Place each tortilla on the hot pan, and cook for 10 to 12 seconds on each side, or until hot. You can also reheat them in a microwave for 15 to 20 seconds.

TORTILLAS

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

BASIC FLOUR TORTILLA

Steps:

• In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
• Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.
• The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.