Flour Tortillas (2) Recipe
Make Flour Tortillas (2) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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EXTRAS
Method
EXTRAS
- 1
Prepare dry mix
In a large mixing bowl, whisk together flour, baking powder, and salt until fully combined and free of lumps.
- 2
Add fat
Add the vegetable oil to the dry mix. Use your fingers or a pastry cutter to rub the oil into the flour until the mixture resembles coarse crumbs.
- 3
Hydrate and form dough
Slowly pour in warm water while mixing with a spoon until a soft, cohesive dough forms. If the dough feels dry, add a teaspoon more water at a time.
- 4
Knead and rest
Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Cover with a damp cloth or plate and let rest for 15-20 minutes.
- 5
Divide and shape
Divide the rested dough into 8 equal pieces for tortillas (adjust the quantity to yield your desired tortilla size). Roll each piece into a ball and lightly flatten.
- 6
Roll out tortillas
On a lightly floured surface, roll each dough ball into a thin circle about 6-8 inches in diameter. Add more flour as needed to prevent sticking, but avoid too much flour to keep tortillas pliable.
- 7
Cook tortillas
Heat a dry skillet or comal over medium-high heat. Cook each tortilla 30-60 seconds per side, until brown spots form and the tortilla is porous. Do not overcook; tortillas should be soft and flexible.
- 8
Keep warm and store
Transfer cooked tortillas to a clean towel to keep warm. Stack and cover as you cook the rest. Store any leftovers in a sealed container in the fridge for up to 3-4 days or freeze for longer storage.
