They truly are the best homemade tortillas, and no one can believe how easy and delicious they are! Perfect for enchiladas, soft tacos, burritos, quesadillas, and wraps … check over 350 5-star reviews!
This recipe has been a long time coming in the years to come. I’ve been trying recipes for homemade flour tortillas for what seems like forever – but I’ve never been so thrilled with any of them. I’m definitely not cheerful enough to write it down – too dry, too sticky, too brittle, too gentle, too wet, too complex. This time, with this floured tortilla, it’s different. They totally live up to their name – the best homemade flour tortilla ever!
This homemade flour tortilla is tender, soft, and delicious. Because it stays good, it can be pre-prepared and reheated in the microwave or on the stove, right before serving.
+Of course: bread, a side dish
+Keyword: Easy Tortilla Bread, Flour Tortilla Bread, Flour Tortilla Bread +From Scratch, Homemade Flour Tortilla Bread
+Preparation time: 20 minutes
+Cooking time: 40 minutes
+Total time: 1 hour
+Calories: 124 calories
° 3 cups all-purpose flour
° 1 teaspoon salt
° 1 teaspoon baking powder
° Half a cup of extra virgin olive oil, vegetable oil, or oil with a somewhat neutral flavor
° 1 cup warm water
+To work by hand:
Combine flour, salt and baking powder in a medium bowl. Using a durable silicone spatula or a durable wooden spoon, mix the dry ingredients until well combined.
Make a hole in the center of the dry ingredients and add oil and water. Stir well from bottom to top, until all the dry ingredients are mixed and the dough begins to stick together and form a shaggy ball.
Turn the dough onto a work surface sprinkled with a little flour and knead for 1-2 minutes until the dough becomes smooth and tender. Continue with step 3 below for the rest of the recipe.
+To make the blender:
In a mixer bowl, combine flour, salt and baking powder. Using the dough hook, mix the dry ingredients until well combined.
Add oil and water with a mixer at medium speed. After about one minute, or when the mixture is coming together and starting to form a ball, reduce the mixing speed to a low level. Continue mixing for 1 minute or until dough becomes smooth.
Transfering dough to a Work Surface sprinkled with a some flour. Divide into 16 equal portions. Turn each piece to coat with flour. Shape each piece into a ball and spread it out with the palm of your hand. Cover the flat dough balls with a clean kitchen towel and let them rest for at least 15 minutes (or two hours) before continuing.
After the break, heat a large skillet over medium heat. Roll each piece of dough into a rough circle, about 6-7 inches in diameter, and keep the work surface and pin of dough lightly milled. Do not heap un-cooked tortillas on top of every other, or they will stick together. (I like to separate my tortilla chips with parchment paper.)
When the skillet is hot, put one dough circle in the pan and let it cook for 45 seconds to one minute or until a few pale brown spots appear on the bottom surface and the uncooked surface is bubbles. If the color browns too quickly, 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 tortilla, increase the heat a little. Turn it over to the other side and cook for 15-20 seconds. The tortilla should be nice and smooth, but have some small brown spots on the surface.
Take it out of the skillet with tongs and place it in a covered bowl or a zip-lock bag to keep the tortilla tender.
When you’re ready to use, place a lightly damp paper towel at the bottom of a microwave-safe bowl (with a lid) that will hold the stacked tortilla. Microwave exposed for 15-30 seconds (start with 15 seconds) or until hot, then leave covered to retain heat while serving.
Store in an airtight container or zip-lock bag at room temperature for 24 hours or in the refrigerator for up to one week. To freeze, separate the tortilla with parchment or parchment paper and place it in a zip-top bag before placing it in the freezer.