Flour Tortillas
Ingredients
- 2 1/2 cups All Purpose Flour
plus extra to form tortillas.
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 Cup shortening or Lard
- 1 cup hot water * See Note
Directions
- 1
In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal.
- 2
Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above.
- 3
Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.
- 4
Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. We call these “testales”.
- 5
Cover the “Testales” in a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes.
- 6
After the resting period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your tortillas will be dry.
- 7
To form the tortillas place the “testal” (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the “testal” and press forward without making it to the edge and then press backward towards yourself stopping before the edge. Turn the tortilla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. If you are new to rolling tortillas, be patient, it takes a little practice.
- 8
Now, place the tortilla on your already hot Griddle or comal. This step is a really quick one: be careful with your timing. a) During the first 20 to 30 seconds, the tortilla starts forming air bubbles and light brown spots will show at the bottom side of the tortilla, b) turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. c) turn again; at this time the tortilla will puff up like in the picture above. This last step will take about 10 seconds. Remove the tortilla and wrap with a kitchen towel. Keep making the rest of the tortillas.
Flour Tortillas
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About this Recipe
Imagine warm, pliable flour tortillas, fresh off the griddle, ready to cradle your favorite fillings. This simple recipe brings that authentic, comforting experience right to your kitchen, proving that homemade truly is best.
Why These Flour Tortillas Work
The magic of these flour tortillas lies in the simple, yet essential, combination of all-purpose flour, baking powder, and the richness of shortening or lard. Using hot water helps to create a pliable dough, ensuring your tortillas are soft, tender, and easy to work with for perfect results every time. This foundational recipe delivers a texture and flavor far superior to anything from a package.
What to Expect
Get ready for a batch of incredibly soft, slightly chewy flour tortillas with a subtle, savory flavor. When cooked, they develop beautiful, golden-brown spots and puff up, creating perfect pockets for fillings. The aroma of freshly cooked tortillas filling your kitchen is a reward in itself, promising a delightful base for any meal.
These homemade tortillas offer a wonderfully tender texture that makes every bite a joy. You'll find them flexible and resilient, perfect for wrapping, folding, or simply tearing and enjoying on their own. The process is straightforward, yielding a truly satisfying product that will elevate your meals.
Customization & Variations
While shortening or lard gives these tortillas their classic texture, you could explore alternatives if needed. For a different flavor profile, consider adding a pinch of garlic powder or dried herbs to the flour mixture. These versatile tortillas are perfect for tacos, burritos, quesadillas, or simply served warm with butter or your favorite dip.
Serving & Context
Serve these warm tortillas straight from the pan alongside your favorite Tex-Mex dishes, such as fajitas or enchiladas, or use them as a hearty, comforting base for a quick weeknight meal. They also make a fantastic accompaniment to soups and stews.