Description
This classic flour tortilla recipe is a quick and easy way to make soft, pliable tortillas at home using simple ingredients. Perfect for wraps, tacos, or as a base for many Mexican dishes, these tortillas come together quickly and cook beautifully on a hot dry pan to achieve a lovely lightly browned finish.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
Wet Ingredients
- 3 tbsp oil or melted butter
- ¾ cup warm water
Instructions
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, salt, and baking powder thoroughly to evenly distribute the leavening and seasoning.
- Add wet ingredients and knead: Pour in the oil or melted butter along with the warm water. Mix and knead the mixture together until it forms a soft, elastic dough that is slightly tacky but not sticky.
- Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes. This resting period allows the gluten to relax and makes the dough easier to roll out.
- Divide and roll: After resting, pinch the dough into equal-sized balls. Using a rolling pin, roll each ball into thin circles approximately 6-8 inches in diameter, ensuring even thickness for uniform cooking.
- Cook the tortillas: Heat a dry skillet or frying pan over medium-high heat. Cook each tortilla for 30–40 seconds on one side until light brown spots appear, then flip and cook the other side for another 30–40 seconds. The tortilla should puff slightly and have golden brown spots without burning.
Notes
- Use warm water to help activate the baking powder and make the dough easier to work with.
- Allowing the dough to rest is crucial for soft tortillas that don’t shrink back when rolled.
- Cook on a dry pan without oil to achieve the traditional texture and flavor.
- If the tortillas puff up while cooking, that's a good sign of proper dough hydration and heat.
- Store cooked tortillas wrapped in a clean cloth to keep them soft and warm.
