Description
This homemade flour tortillas recipe yields soft, warm tortillas perfect for wraps, tacos, and more. Made with simple pantry ingredients, these traditional Mexican bread staples are easy to prepare on the stovetop, offering a tender and flavorful result whether using vegetable oil or lard.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 3 tablespoons vegetable oil or lard
- ¾ cup warm water
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and baking powder to ensure even distribution of the leavening.
- Add Fat and Combine: Add the vegetable oil or lard to the dry ingredients. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs, incorporating the fat thoroughly.
- Form Dough: Gradually pour in the warm water while stirring with a fork or your hands until a rough dough forms.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead it for 3 to 4 minutes until smooth and elastic, indicating proper gluten development.
- Rest Dough: Cover the dough with a clean kitchen towel and let it rest for 20 minutes to relax the gluten and make rolling easier.
- Divide and Shape: Divide the dough into 8 equal pieces and roll each piece into a ball.
- Roll Out Tortillas: On a floured surface, roll each ball into a thin circle approximately 6 to 8 inches in diameter for uniform cooking.
- Cook Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 30 to 45 seconds on each side until light brown spots appear and the tortilla puffs slightly, indicating it is cooked through.
- Keep Warm and Serve: Keep cooked tortillas warm in a towel or tortilla warmer until ready to serve for best texture and freshness.
Notes
- To achieve softer tortillas, avoid overcooking each side.
- Using lard instead of vegetable oil provides a more traditional texture and tenderness.
- You can make tortillas ahead and store them in an airtight container for up to 3 days or freeze them for longer storage.
