These do-it-yourself flour tortillas are smooth and scrumptious—so a lot better than store-bought! The recipe is straightforward to make with 5 easy substances.

These do-it-yourself flour tortillas are smooth, pliable, and scrumptious. They’re like a completely completely different meals from store-bought tortillas—they’re chewier, extra rustic, and way more flavorful. Strive one whereas it’s heat from the range. You gained’t imagine how good it’s!

I began making do-it-yourself flour tortillas years in the past, again after I first moved to Austin, Texas. I imagined that it will be a serious cooking undertaking that may require particular substances and hours within the kitchen. However to my shock, it turned out to be extremely easy. So easy, actually, that I’ve made flour tortillas many, many occasions since.

I’m sharing my go-to flour tortilla recipe beneath. Should you’ve by no means made tortillas earlier than, I hope you’ll attempt it. It’s a straightforward, scrumptious solution to stage up any Mexican-inspired meal!

Make Flour Tortillas

This flour tortilla recipe begins with 5 primary substances:

• All-purpose flour – Spoon and stage it to keep away from packing an excessive amount of into your measuring cup.
• Baking powder – It provides the tortillas the tiniest little bit of elevate, serving to them puff barely as they prepare dinner.
• Avocado oil – Many flour tortilla recipes name for butter, vegetable shortening, and even lard, however I exploit avocado oil as a substitute. It makes this recipe vegan, and I conveniently all the time have it readily available. Should you favor, you may substitute one other impartial oil like vegetable oil.
• Water – It provides moisture to the dough.
• And sea salt – A non-negotiable for flavorful flour tortillas.

Discover the entire recipe with measurements beneath.

Make Selfmade Flour Tortillas

Yow will discover the entire recipe with measurements on the backside of this publish, however for now, right here’s a fast overview of the way it goes:

First, make the dough. In a big bowl, mix the flour, salt, and baking powder. Add the oil and water and stir with a fork till a shaggy dough varieties. Flip the dough out onto a floured floor and knead to type it right into a ball.

Subsequent, let the dough relaxation. Divide the dough into 12 equal items, and roll every one right into a small ball. Press down frivolously on prime, then brush with oil and canopy. Put aside for half-hour. This enables the gluten to chill out, making the dough much less springy and simpler to roll out.

Then, press the tortillas. You’ve gotten two choices right here: you may press the tortillas with a tortilla press or roll them out with a rolling pin. Each work properly, however the tortilla press undoubtedly makes the method faster.

Intention to type every dough ball right into a 6 to 7-inch circle. I wish to press one by one, then prepare dinner it straight away. As I work, I maintain the remainder of the dough balls coated to stop them from drying out.

Lastly, prepare dinner the tortillas in a dry cast-iron skillet over medium-high warmth. Prepare dinner for about 30 seconds per facet, or till every tortilla bubbles up and has golden brown spots on either side.

Maintain them wrapped in a towel to steam and soften till you’re able to serve!

Recipe Suggestions

• Add water or flour as wanted. The precise quantity of water or flour you want can range relying on elements just like the humidity, the way you measured your substances, and so forth. If the dough is just too dry to come back collectively, add water, 1 tablespoon at a time, till it does. If it feels too sticky, knead in a bit extra flour to make it simpler to work with.
• Press, then prepare dinner, one tortilla at a time. I discover that these tortillas come out greatest after I press and prepare dinner one by one, slightly than urgent all of them after which cooking them. That approach, I can maintain the remaining dough balls coated as I work to stop them from drying out.
• Use parchment paper. I extremely suggest rolling out or urgent the dough between two small items of parchment paper. In any other case, the dough can persist with your tortilla press or work floor. I discovered the arduous approach that it’s not straightforward to get off intact!
• Wrap them up straight away. For one of the best smooth texture, wrap these tortillas in a clear kitchen towel as quickly as they arrive off the warmth. Maintain them wrapped up till you’re prepared to make use of them to stop them from drying out.

Methods to Use Selfmade Flour Tortillas

Selfmade flour tortillas are an ideal addition to nearly any Mexican-inspired meal. Strive them…

Love corn tortillas too? Do that corn tortilla recipe subsequent!

Selfmade Flour Tortillas

Prep Time: 45 minutes minutes

Prepare dinner Time: 15 minutes minutes

Complete Time: 1 hour hr

Serves 12

Discover ways to make flour tortillas with this straightforward recipe! The do-it-yourself tortillas are SO a lot better than store-bought ones. They’re smooth, pliable, and extremely flavorful. Serve them together with your favourite Mexican-inspired meals!

Prepare dinner ModeForestall your display from going darkish

• In a big bowl, whisk collectively the flour, baking powder, and salt.

• Add the avocado oil and water and blend with a fork to type a shaggy dough. If the combination is just too dry, add water, 1 tablespoon at a time, to assist it come collectively.

• Flip the dough out onto a floured floor and knead to type it right into a ball, about 1 minute. If the dough feels sticky, knead in a bit extra flour.

• Divide the dough into 12 equal items. Roll every right into a ball and press down frivolously on prime. Brush with oil and canopy with plastic wrap or a humid towel. Let relaxation for half-hour.

• Press and prepare dinner the tortillas. Take away one dough ball from beneath the plastic wrap or towel, leaving the remainder coated. Lower two items of parchment paper in regards to the measurement of your tortilla press. Place the dough ball between the parchment sheets and use the tortilla press to flatten it right into a 6 to 7-inch circle. Alternatively, use a rolling pin to roll out the tortilla on a frivolously floured floor.

• Preheat a dry cast-iron skillet over medium-high warmth. When your pan is sizzling, peel one of many parchment sheets off the tortilla. Place it dough facet down into the recent skillet and peel off the second sheet of parchment. Prepare dinner for 30 seconds on either side, or till browned in locations and cooked by. Cut back the warmth as wanted if the tortilla is browning too quick.

• Wrap in a kitchen towel to maintain heat till able to serve, then repeat the urgent and cooking course of with the remaining tortillas.