Flour Tortilla Recipe
Make Flour Tortilla Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tortilla Dough
For Cooking and Finishing
Method
Tortilla Dough
- 1
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour (3 cups), baking powder (1 tsp) and salt (1 tsp) until evenly distributed.
- 2
Cut in fat
Add the vegetable oil (or lard/shortening) — 3 tablespoons — to the dry mixture. Use your fingers, a pastry cutter, or two forks to blend the fat into the flour until the mixture resembles coarse crumbs and is evenly moistened.
- 3
Add water and form dough
Pour the warm water: first add 3 tablespoons warm water and mix, then gradually add the additional warm water (about 3/4 cup) a few tablespoons at a time, stirring with a fork or your hand until a shaggy dough forms. You may not need every drop; stop when dough comes together and is soft but not overly sticky.
- 4
Knead dough
Turn the dough out onto a lightly floured surface. Knead for about 2 to 3 minutes until smooth and elastic. If dough is sticky, dust with a little of the reserved flour; if too dry, sprinkle with a teaspoon of warm water and continue kneading.
- 5
Rest dough
Divide the dough into 10 equal portions (about 55–60 g each) and roll each into a tight ball. Place the balls on a plate or tray and cover with a clean damp towel or plastic wrap. Let rest at room temperature for 20 to 30 minutes to relax the gluten and make rolling easier.
Rolling and Cooking
- 6
Prepare work area
After dough has rested, place a small bowl of additional flour for dusting near your work area and preheat a heavy skillet or cast-iron griddle over medium-high heat for 3–5 minutes until hot. If using, have 1 tsp oil or butter nearby for optionally brushing the skillet.
- 7
Roll tortillas
Working with one dough ball at a time, flatten it slightly with your palm, then dust lightly with flour and roll out with a rolling pin into a round about 7–9 inches (18–23 cm) in diameter and about 1–2 mm thick. Try to keep the edges thin and even. Dust as needed to prevent sticking but use minimal flour to avoid tough tortillas.
- 8
Cook first side
Place the rolled tortilla onto the hot, dry skillet (no oil required). Cook for 30–45 seconds until bubbles form on the surface and the underside has brown spots. You should see steam and puffing in places.
- 9
Cook second side
Flip the tortilla and cook the second side for another 30–45 seconds until light golden brown spots appear and the tortilla is cooked through but still pliable. If desired, press lightly with a spatula to encourage even puffing.
- 10
Keep warm and repeat
Transfer cooked tortilla to a clean kitchen towel and cover to keep warm and soft. Repeat the rolling and cooking process with remaining dough balls. If tortillas cool and stiffen, reheat briefly on the hot skillet, or wrap in towel and microwave for 10–15 seconds to soften.
- 11