Homemade Flour Tortillas
So we’ve been trying to stay away from as much store bought food as possible, and make everything we possibly could from scratch. Of course there are a still healthy options you can buy in stores, but there is nothing like knowing exactly how your food was made, and what went into it!
We loves tacos, quesadillas, wraps, and many other delicious recipes that use flour tortillas. So we figured, why not make our own? And we could not be happier. Not only do we know exactly what is going into our tortillas, but they taste so much better than anything we could find in the store. There is also so much satisfaction in knowing that everything you are eating was made from scratch!
So easy to make, Homemade Flour Tortillas will truly take any recipe you use them for, to the next level. I get the best result from using a cast iron skillet, but they also come out great on a regular non-stick skillet. Also, I noticed that if you overwork the dough, and don’t let it rest long enough, the tortillas will come out a bit tough and chewy. I only mix just until a dough forms, then roll it into a ball and place it back into the bowl, covered with a slightly damp kitchen towel to rest for at least 30 minutes. After the dough ball finishes resting, I cut and roll smaller dough balls that will be rolled very thin to be cooked and become tortillas.
How to Make Flour Tortillas
- Whisk together flour, baking powder, and salt.
- Create a well in the flour and pour in water and oil.
- Slowly work flour into the liquids to form a dough ball.
- Cover and let rest for at least 30 minutes.
- Divide into smaller dough balls and let rest for at least 15 minutes.
- Roll out small dough balls very thin.
- Place rolled out dough balls onto a hot skillet.
- Allow the tortilla to bubble and flip when it forms golden brown spots.
- Wrap in foil when both sides finish cooking.
Common Questions About Flour Tortillas
This is most likely because the dough was overworked. Only mix just until a dough ball forms, and be sure to let the dough rest for a minimum of 30 minutes. Another reason may be because your skillet is not hot enough, and it’s taking too long to cook on each side of the tortilla. Try cooking them hotter and faster to see if it helps the issue.
Flour tortillas will last up to a month in the refrigerator!
Yes, you can freeze flour tortillas in an air-tight container or zip-top bag, and they will last up to 6 – 8 months in the freezer!
Flour Tortilla Recipe
Ingredients
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ⅓ cup olive oil
- 1 cup water warm
Instructions
- Whisk the dry ingredients together in a bowl. Then push the flour mixture up along the sides of the bowl to create a well in the center.
- Pour the water and olive oil into the well in the center. Begin swirling the liquids in the center and slowly push flour mixture into it, until all of everything is completely mixed into a dough ball. Cover and let the dough ball rest for 30 minutes.
- On a floured surface, divide the dough ball into 16 equal size pieces and roll them into mini dough balls. Be sure to keep them covered so they don't become dry and form a crust. Allow the mini dough balls to rest for 15 minutes.
- After the dough balls have finished resting, begin rolling them out by flattening the dough balls on a floured surface, and then using a rolling pin to roll it very thin.
- Heat a skillet (preferably cast iron, but a regular non stick skillet will work as well) on medium-high heat. Carefully lay the rolled out dough ball onto the skillet. As it begins to bubble up, use a spatula to lift the tortilla and check the color. Once it begins to form golden brown spots, flip it. About 1-2 minutes on each side.
- Have foil with parchment paper ready to stack and wrap the tortillas as they come off the skillet. This will ensure they become soft and pliable.
These came out awesome!