Easy Flour Tortillas Recipe
If you're a fan of cooking tacos or fajitas at home, you have to try making your own flour tortillas. Nutty, chewy, and rich, they are exponentially more delicious than anything you can find at the supermarket — especially when they are hot and fresh off the stove. The great news is that you probably already have everything you need to make homemade flour tortillas right now in your pantry, and this recipe from plant-based recipe developer Alexandra Shytsman is virtually foolproof.
The one thing that will ensure homemade flour tortilla success is using the right pan. You'll need something heavy-bottomed that can be warmed to a high temperature and that will distribute heat well. A cast-iron skillet is optimal; a Dutch oven works too. Avoid non-stick skillets here, as many of them will start smoking at a high temp and release harmful fumes into the air. No one wants their tortillas with a side of fumes — so stick with that cast-iron for perfectly delicious and easy flour tortillas.
Gather your ingredients for this easy flour tortillas recipe
To make these tortillas, you'll need all-purpose flour, salt, baking powder, any neutral oil (like avocado or organic canola), and some warm water.
Combine the dry ingredients
Place the flour, salt, and baking powder in a large bowl, and whisk to combine.
Add the wet ingredients
Switch to a rubber spatula and make a well in the center of the flour. Pour in the water and oil, and fold until a shaggy dough forms and all the liquid is incorporated.
Knead the dough
Turn the dough out onto a lightly-floured counter and knead with the heels of your palms into a smooth ball. This takes 2 to 4 minutes. Cover the ball loosely with a kitchen towel and allow to rest for at least 15 minutes, or up to 1 hour.
Roll out the flour tortillas
Divide the ball into 16 portions and roll each one into a thin circle. Don't worry about it being perfectly round — homemade tortillas are supposed to be more rustic that store-bought. If your rolling pin is sticking to the dough, dust it with flour. Alternatively, use a tortilla press if you have one.
Cook the tortillas
Heat a heavy-bottomed skillet over high heat and cook the tortillas about 1 minute per side. Wrap fresh tortillas in a clean kitchen towel to keep them from drying out while you cook the rest. Homemade tortillas are best served right away, and there's really no limit to how you can enjoy them. Make tacos, burritos, quesadillas, fajitas — these pair well with just about anything!
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 cup warm water
- ⅓ cup neutral oil
- In a large bowl, combine the flour, salt, and baking powder, and whisk to incorporate.
- Using a rubber spatula, make a well in the center of the flour and pour in the water and oil. Fold the liquids into the flour until a shaggy dough forms.
- Turn the dough out onto a lightly floured counter and knead with the heels of your palms until the dough forms a smooth ball, about 3 minutes; if the dough feels too sticky, incorporate in more flour.
- Loosely drape a kitchen towel over the dough and allow it to rest for at least 15 minutes, or up to 1 hour.
- Divide the dough into 16 equal portions. Working with 1 piece at a time, roll a portion into a ball between your palms, then lightly toss in extra flour, making sure to shake off any excess. Using a rolling pin, roll the ball out into a thin disc; if the dough is sticking to the pin, dust the pin with flour.
- Heat a heavy-bottomed pan (like a cast-iron skillet or Dutch oven) over high heat. Add a tortilla and cook until large bubbles and a few dark spots form, about 1 minute. Flip and brown the other side, 30 seconds to 1 minute. Transfer to a clean kitchen towel and fold it over to keep the tortillas from drying out.
- Continue rolling and cooking, and stacking the tortillas in the towel. Serve immediately.
| Calories per Serving | 126 |
| Total Fat | 4.8 g |
| Saturated Fat | 0.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 18.0 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 0.1 g |
| Sodium | 100.2 mg |
| Protein | 2.4 g |
