Best Ever Homemade Flour Tortillas (Ridiculously Easy!)
This flour tortilla recipe is designed for the home cook who wants consistent, repeatable excellence by focusing on the chemical necessity of baking powder and the mechanical requirement of resting the dough.
Equipment
- medium bowl
- Silicone spatula or wooden spoon
- Stand mixer with dough hook (optional)
- Rolling pin (French style preferred)
- Large cast iron skillet
- Tongs
- Food scale (recommended)
Ingredients
Ingredients for Optimized Softness
- 3 cups all-purpose flour
- 1 teaspoon kosher salt (I use Morton's)
- 1 teaspoon baking powder
- 1/3 cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
- 1 cup warm water (around 100 to 110 degrees Fahrenheit)
Instructions
Manual Mixing Instructions
- In a medium bowl, combine flour, salt, and baking powder. Using a sturdy silicone spatula or a sturdy wooden spoon, mix dry ingredients until well combined.
- Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together to form a shaggy ball.
- Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.
Stand Mixer Instructions
- Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix the dry ingredients until well combined.
- Add oil and water while the mixer is running at medium speed. After about 1 minute, or when the mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue mixing for 1 minute, or until the dough is smooth.
- Transfer dough to a lightly floured work surface.
Portioning and Resting
- Divide into 16 equal portions (aim for 45 to 50 grams each). Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand.
- Cover flattened balls of dough with a clean kitchen towel or a piece of plastic wrap. Allow to rest for at least 15 minutes before proceeding.
Rolling and Cooking
- Roll each ball into a 6–7-inch circle on a lightly floured surface, aiming for 1/16 inch thickness. Keep the work surface and rolling pin lightly floured.
- Do not stack uncooked tortillas directly on top of each other; separate them with parchment paper if necessary.
- Heat a large cast iron skillet over medium heat (target temperature 375-400°F).
- Cook the tortillas one at a time for 45–60 seconds, until bubbles and golden spots appear on the surface. Flip to the other side and cook for only 15-20 seconds.
- Remove the cooked tortillas from the pan with tongs and stack them in a covered container, an open ziplock bag, or cover them with a slightly damp kitchen towel to retain softness.
- Serve warm or allow to cool for later use. To reheat, microwave uncovered with a damp paper towel for 15-30 seconds.
Notes
If the dough keeps shrinking when rolling, it means the gluten network is under too much tension; allow the dough balls to rest for an additional 10 minutes. The key to softness is rolling the dough to a precise 1/16 inch thickness to allow for rapid steaming. For long-term storage, separate the tortillas with parchment paper before freezing. When reheating, a flash-heat over a low gas flame for five seconds per side after microwaving can add a slightly charred flavor.
Nutrition
Calories: 124kcalCarbohydrates: 18gProtein: 2gFat: 4g
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