Best Ever Homemade Flour Tortillas
How to make
how to make the best homemade flour tortillas. Tips and tricks for the best
flavor and how to keep the tortillas soft and supple.
Ingredients
- 1 cup warm water
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- ⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
Instructions
First, mix
the flour, salt and baking powder in the bowl of a stand mixer. Using the dough
hook, mix the dry ingredients until they are well combined.
Then, add
the oil and water with the mixer rotating at medium speed. After about 1
minute, or when the mixture collects and begins to form a ball, reduce the
mixing speed to low. Continue mixing for 1 minute or until the dough is smooth.
Transfer the
dough to a lightly floured work surface. Divide into 16 equal portions. Turn
each piece over to coat with flour. Form each piece into a ball and flatten
with the palm of your hand. Cover the flattened dough balls with a clean cloth
and let sit for at least 15 minutes (or up to 2 hours) before continuing.
After the
rest period, heat a large skillet over medium heat. Roll each piece of dough
into a rough circle, about 6 to 7 inches in diameter, keep the work surface and
the rolling pin lightly floured. Do not stack uncooked tortillas on top of each
other or they will stick together.
When the pan
is hot, place a circle of dough in the pan and cook for about 1 minute or until
the bottom surface has a few light brown spots and the uncooked surface
bubbles. If the browning is too fast, reduce the heat a little. If it takes
more than a minute to see a few pale golden brown spots on the underside of the
tortillas, turn up the heat a little. Go back to the other side and cook for
15-20 seconds. The tortillas should be nice and soft but have a few small brown
spots on the surface.
Remove from
pan with tongs and stack in a covered container or zipper bag to keep the
tortillas soft.
Serve hot or
let cool for later use. When you're ready to use, place a slightly damp paper
towel at the bottom of a microwave-safe container (with a lid) that will hold
the stacked tortillas. Bake in the microwave uncovered for 15 to 30 seconds
(start with 15) or until hot, then keep covered to maintain heat during
service.
Store in an
airtight container or zipper bag at room temperature for 24 hours or
refrigerate for up to 1 week. To freeze, separate the tortillas with parchment
paper or waxed paper and place them in a zipper bag before placing them in the
freezer. Happy Cooking Time.
