Homemade Soft Flour Tortillas
Simply put, homemade soft flour tortillas blow away store bought tortillas. They can be a labor of love, because of the rolling but if you want a fun little project, these are a must try.
These soft flour tortilla are made from a few simple ingredients – flour, water, and fat, such as lard or vegetable shortening as well as salt and baking powder. They are typically thinner and more pliable than their corn tortilla counterparts, which makes them a popular choice for wrapping and folding around fillings.
Soft flour tortillas are commonly used in Mexican and Tex-Mex cuisine to make dishes such as burritos, fajitas, quesadillas, and tacos. They can also be used as a base for pizzas or as a substitute for bread in sandwiches.
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Why Make Home Soft Flour Tortillas?
Well, there are several reasons!
1. Freshness: Homemade tortillas are fresher than store-bought ones, which can sometimes sit on shelves for a long time before being purchased.
2. Quality ingredients: Making tortillas at home allows you to use high-quality ingredients, such as organic flour or non-GMO corn, which may not be available in store-bought tortillas.
3. Control over ingredients: Homemade tortillas allow you to control the ingredients, so you can adjust the salt, fat, and seasoning to your liking or dietary needs and you can avoid eating preservatives.
4. Customization: You can customize the size, shape, and flavor of homemade tortillas to suit your preferences or the recipe you’re making.
5. Cost-effective: Making tortillas at home can be cost-effective, especially if you plan to make them regularly, as store-bought tortillas can be expensive.
6. Fun and rewarding: Making tortillas at home can be a fun and rewarding activity, and it’s a great way to get the whole family involved in the kitchen.
Tortillas Sizes and Uses
This recipe as written is for a small tortilla although you can easily divide the dough into fewer portions to make them larger.
Small, medium, large, and extra-large soft flour tortillas can vary in size and weight depending on the manufacturer or recipe used. However, here are some general guidelines:
- Small: Usually around 6 inches in diameter and weighing around 30-35 grams. Small tortillas are commonly used for making tacos or as a side dish.
- Medium: Usually around 8 inches in diameter and weighing around 45-50 grams. Medium tortillas are versatile and can be used for making burritos, quesadillas, enchiladas, and more.
- Large: Usually around 10 inches in diameter and weighing around 70-75 grams. Large tortillas are commonly used for making large burritos or as a wrap for sandwiches.
- Extra-large: Usually around 12 inches in diameter and weighing around 110-120 grams. Extra-large tortillas are sometimes referred to as “burrito grande” and are ideal for making giant burritos or as a wrap for sharing.
Keep in mind that these sizes and weights can vary and there is no standard size or weight for each type of tortilla. The use of each size also depends on personal preference and recipe requirements.
Ingredients and How to Choose:
1. Flour: Use all-purpose flour for a basic tortilla recipe. However, you can experiment with different types of flour like whole wheat, cornmeal, or almond flour to add extra flavor and nutrition.
2. Baking powder: This ingredient is completely optional, but it helps to give tortillas a bit of a fluffy texture. Be sure to use fresh baking powder for the best results.
3. Salt: A small amount of salt is needed to enhance the flavor of the tortillas.
4. Oil or lard: This ingredient adds moisture and flavor to the tortillas. You can use vegetable oil, canola oil, or lard depending on your preference. Lard is the most authentic choice and give better flavor to the tortillas (however, I often don’t have it onhand)
5. Milk or water: This ingredient is used to bring the dough together. You can use warm milk or water depending on your preference. Milk will give the tortillas a slightly richer flavor but water works fine too.
Oil vs Lard vs Shortening
Oil, lard, and shortening are all commonly used fats in flour tortilla recipes, and each has its own unique properties. Here are some differences between them:
1. Oil can help to make the tortillas tender and moist, but it may not give them the same level of flavor and texture as lard or shortening. Vegetable oil is a popular choice of oil for flour tortillas because of its neutral flavor.
2. Lard, a solid fat that is made from animal fat, is a traditional ingredient in Mexican cuisine and can give the tortillas a rich, savory flavor and a slightly crispy texture. However, some people prefer not to use lard for health or dietary reasons.
3. Shortening is a solid fat that is typically made from vegetable oil. It is a good substitute for lard, as it can give the tortillas a similar flavor and texture. However, some people avoid shortening due to concerns about the use of hydrogenated oils in its production.
Which fat is best for making flour tortillas is a matter of personal preference. Some people swear by lard for its flavor and texture, while others prefer the simplicity of using vegetable oil or shortening.
It’s worth experimenting with different fats to find the one that works best for you and your recipe.
METHOD
In a large mixing bowl, combine flour, baking powder, and salt. Add in oil or lard, and use a fork to mix until the mixture is dry and crumbly. Gradually add in 1/2 cup of the milk or water, mixing until the dough comes together and is soft and pliable and only use the remainder if needed.
Divide the dough into 12 small balls, press them down into disks, and let rest for 30 minutes. When ready to cook, lightly coat each ball with flour and roll out into a very thin circle, about 6 to 7 inches in diameter, either by hand or using a tortilla press.
Heat a pancake griddle, a non-stick pan, or heavy pan over moderate heat and cook the tortillas for 30 seconds to 1 minute on each side, quickly flipping when they start to bubble. Don’t overcook them, as they should remain pale in color and overcooking will cause them to get very crispy and dry.
As they are finished, stack them up under a kitchen towel to trap the steam and keep them soft and pliable.
Tips for Success
1. Don’t use too much flour: Using too much flour when kneading or rolling out the dough can result in dry, tough tortillas. Use only as much flour as necessary to prevent the dough from sticking to your hands or work surface.
2. Don’t overwork the dough: Kneading the dough for too long or working it too much when rolling it out can cause the gluten to develop too much, resulting in tough, chewy tortillas. Be gentle when working with the dough and try not to handle it too much.
3. Allow the the dough rest: Allowing the dough to rest for at least 30 minutes before rolling it out can help the gluten relax, making it easier to roll out and resulting in softer, more tender tortillas.
4. Rolling the tortillas too thick or too thin: Rolling the tortillas too thick can result in doughy, undercooked centers, while rolling them too thin can cause them to tear or become brittle. Aim for a thickness of about 1/8 inch.
5. Cook the tortillas long enough: Cooking the tortillas for too short a time can result in doughy centers, while cooking them for too long can make them dry and tough. Cook the tortillas until they are lightly browned on both sides, about 30 seconds to a minute per side.
Tips to Rolling Them Out
Here are some tips for rolling the tortillas:
- Flour the surface: Dust the surface with flour to prevent the dough from sticking to the surface.
- Flatten the dough ball: Use the palm of your hand to press down on the dough ball to flatten it slightly before rolling it out.
- Roll from the center: Start rolling the dough from the center and move outward. Roll in one direction, then turn the dough slightly and roll again in the same direction. This helps to keep the tortilla round.
- Apply even pressure: Apply even pressure on the rolling pin to ensure that the dough is rolled out evenly.
- Turn the dough frequently: Turn the dough frequently as you roll it out to help keep it round.
- Keep the thickness even: Try to keep the thickness of the dough even as you roll it out to ensure even cooking.
- Use a tortilla press: If you have a tortilla press, it can help ensure a round shape. Place the dough ball between the two plates and press down to flatten it.
With these tips, you can make sure your tortillas are rolled out into perfect round shapes every time.
Variations
There are many creative variations on how to make soft flour tortillas! Here are some ideas:
1. Whole wheat flour: Substitute some or all of the all-purpose flour with whole wheat flour for a healthier, nuttier-tasting tortilla.
2. Cornmeal: Mix in a small amount of cornmeal for a slightly coarser texture and a more corn-like flavor.
3. Herbs and spices: Add herbs and spices to the dough, such as cilantro, cumin, or garlic powder, for a flavorful twist.
4. Cheese: Mix shredded cheese into the dough for a cheesy tortilla that’s perfect for quesadillas or breakfast burritos.
5. Flavored oils: Use flavored oils, such as garlic-infused or chili oil, instead of regular vegetable oil for a more intense flavor.
6. Sweet tortillas: Add sugar and vanilla extract to the dough for a sweet tortilla that’s perfect for dessert dishes.
7. Vegan: Use vegetable shortening or coconut oil in place of butter for a vegan-friendly tortilla.
These are just a few variations on how to make soft flour tortillas. Get creative and experiment with different ingredients to find the perfect tortilla recipe for your tastes and preferences!
Some of the variations I mentioned, such as whole wheat flour and flavored oils, are not traditional to Mexican cuisine. However, others, such as adding herbs and spices or using cornmeal, can be found in traditional Mexican recipes. The use of cheese in tortillas is also common in Mexican cuisine, particularly in regions where cheese is produced.
Creative Ideas for Using Flour Tortillas
1. Breakfast burritos: Use a large tortilla to wrap up scrambled eggs, cheese, and your favorite breakfast meats for a filling and delicious breakfast burrito.
2. Tortilla chips: Cut tortillas into triangles, brush with oil, and bake until crispy for homemade tortilla chips.
3. Quesadillas: Layer shredded cheese and your favorite fillings between two tortillas and cook on a griddle until the cheese is melted for a quick and easy quesadilla.
4. Wraps: Use a large tortilla to wrap up your favorite sandwich ingredients, such as deli meats, cheese, lettuce, and tomato, for a tasty and portable lunch.
5. Taco salad bowls: Use a small tortilla to make a crispy taco salad bowl by pressing it into a muffin tin and baking until crispy.
6. Tortilla pizzas: Use a tortilla as a base for a quick and easy pizza by adding tomato sauce, cheese, and your favorite toppings.
7. Enchiladas: Roll up shredded meat or vegetables in tortillas, cover with sauce and cheese, and bake until bubbly for a tasty and comforting meal.
8. Dessert nachos: Cut tortillas into wedges, sprinkle with cinnamon and sugar, and bake until crispy for a sweet and crunchy dessert that’s perfect for dipping in chocolate or caramel sauce.
These are just a few creative ways to use tortillas, but the possibilities are endless!
Storage and Make Ahead
1. Make ahead: You can make the tortilla dough ahead of time and refrigerate it. This will allow the flavors to develop and make the dough easier to work with. Roll out the tortillas and stack them with layers of wax paper or parchment paper in between. Wrap them in plastic wrap or a zip-top bag and refrigerate for up to 3 days before cooking them.
2. Storage: Store cooked tortillas in an airtight container at room temperature for up to 2 days. You can also store them in the refrigerator for up to a week.
3. Freezing: To freeze tortillas, place them in a zip-top freezer bag with layers of wax paper or parchment paper in between to prevent sticking. Freeze for up to 3 months. To thaw, remove the tortillas from the freezer and let them come to room temperature before heating them up.
4. Reheating: To reheat tortillas, wrap them in foil and place them in a preheated 350°F oven for 10-15 minutes. You can also wrap them in a damp paper towel and microwave them for 15-20 seconds. For crispy tortillas, heat them in a dry skillet over medium-high heat for a few seconds on each side.
It’s important to note that tortillas are best when eaten fresh. If you’re planning to make a large batch, it’s best to freeze them immediately after cooking for the best quality.
📖 Recipe
The Best and Easiest Homemade Flour Tortillas
Ingredients
- 2 cups all purpose flour can also use bread flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lard (or vegetable oil) or shortening
- 1/2 cup warm milk or water; up to 3/4 cup
Instructions
Mix and Divide the Dough
- Add flour, baking powder, and salt to the bowl of a standing mixer and stir to combine.
- Add oil or lard to the flour mixture and use a fork to combine so that the mixture is dry and crumbly
- Slowly add the milk or water and beat dough on low speed for about 4 minutes. If dough is overly dry add more milk or water, about 2 tablespoons at a time.
- Divide dough equally into 12 small balls and let rest for 30 minutes. May also divide dough into 8 balls for medium sized or 6 balls for large tortillas.
To Shape and Cook the Tortillas
- When you are ready to cook the tortillas, heat a pancake griddle or large frying pan over moderate heat (or use an electric griddle) and prepare to form the tortillas.
- Use flour to lightly coat top and bottom of each dough ball before rolling out. Pat down each ball taking care to keep them circular.
- Using a rolling pin, gently flatten the dough balls and then roll out in a very thin circle. Aim for a diameter of about 6 to 7 inches. It helps a lot to roll gently and turn the tortilla often and ensure there is enough flour on each side to prevent sticking. Roll from the center to the edges.
- Place the rolled tortillas on preheated (on high) griddle or pan (medium high heat) and flip when they start to bubble – about 30 seconds to 1 minute on each side (depending on how powerful your stove is). If you overcook them, the tortillas will become hard and crispy so take care to only cook as long as needed to get a few small brown spots.
- The tortillas shouldn't have much color but they will get a few small brown spots when they are ready to be flipped.
- Stack the tortillas on top of one another under a towel to trap steam and transfer, once cooled, to a sealed storage bag or container.
Notes
Nutrition
This recipe is from The Fresh Loaf site, which is a haven for bread enthusiasts.
I loved to read the story of these tortillas and the fond memories that the author had of them growing up.
This is one of those recipes that needs to be shared!