Homemade flour tortillas? Really? Yup! It really DOES make sense. For less than 50¢ worth of ingredients I can make a dozen burrito-sized tortillas. AND, I control the ingredients. So, yes, making Easy Homemade Flour Tortillas is something I am committed to doing in 2016.
I have tested a LOT of homemade flour tortilla recipes and have never been thrilled enough to continue using them. The dough always seemed difficult to work with and I just went back to buying tortillas at the store. I am loving this new recipe, though. My evidence that it is “the one” came when our nineteen-year-old son was eating the leftovers, a day after I had made them, and exclaimed, “Mom, you should always make tortillas like this. These are SO much better than the ones from the store. Make them just like this, every time — only bigger.” lol
This dough, for Easy Homemade Flour Tortillas, came together quick and easy. My Bosch Universal Plus mixer, from Pleasant Hill Grain, made quick work of mixing and kneading everything. The biggest investment of time, when making tortillas, is in the rolling and cooking of the tortillas, because they cook individually. I’ve been using my favorite cast iron skillet, but I also wonder if I might be able to cook them on my electric griddle and do two at a time. Whad’ya think? Have you ever tried that? I’ll let you know after I test it out. In the meantime, what I KNOW works is a nice, heavy cast iron skillet.
I recently used these delicious tortillas when wrapping the Best Chicken Fajitas to Make in Your Oven. They were PERFECT! If you and your family love Mexican food, as much as mine, you’ll want the recipe for my Easy DIY Fajita Seasoning, too.
- 3 cups unbleached all-purpose flour
- 1 teaspoon quality sea salt
- 1 teaspoon baking powder
- ⅓ cup olive oil 9or your preferred vegetable oil)
- 1 cup warm water
- Put all the dry ingredients into the bowl of your stand mixer and stir together. You could do this by hand, too, if you want. The mixer makes it super simple, though.
- Be sure your dough hook is attached and add the liquid ingredients to the dry. Continue to mix until the dry ingredients are completely incorporated and the dough that forms cleans the sides of your mixing bowl.
- Allow the mixer to continue kneading the dough for 2 minutes, to get a little gluten strand formation started. It's not like yeast dough. You are going to be looking for a huge, fluffy rise. You only want enough structure for the tortillas to hold together.
- After two minutes of kneading, cut the dough into 12 equal pieces. I cut it into fourths and then each fourth into thirds.
- Roll each piece into a ball and then flatten, slightly, on a lightly floured counter top or a silicone work surface, like I use. Cover with a clean kitchen towel and allow to rest for 15-20 minutes.
- One at a time, roll each flattened disk until they are 8 or 9 inches in diameter and fairly thin.
- Heat a cast iron skillet to medium high. Don't use any oil in the pan.
- Place rhe rolled out tortilla in the skillet and allow it cook until there are light brown spots forming on the bottom (about 1 minute).
- Flip the tortilla over and cook the other side. It will take about a minute, too, and the same light brown spots will form. (The tortilla may puff up while you are cooking, but don't worry, it will deflate and flatten, again, after you remove it from the skillet.
- When I remove the tortillas from the skillet, I place them in a one gallon, zip top bag. I don't seal it, just fold the top under to hold in the heat and steam. This helps the tortilla stay soft and pliable, as it cools.
- I usually roll out the next tortilla, as the previous one cooks.
- Repeat the process until all the tortillas are cooked.
Go ahead and serve these tasty tortillas, right away, or allow them to cool and keep them in an airtight container or bag. They keep very well, on my counter, for 24 hours. They may well last even longer than that, but we eat them before I can know that for sure. 🙂 I believe it would be possible to freeze these, too, but I would put a sheet of waxed paper between them, before freezing. I plan to try that next, make a big triple or quadruple batch on a Saturday afternoon and freeze several bags to use, later.