Homemade Flour Tortillas Recipe (2024)

FAQs

Is it cheaper to make your own flour tortillas? ›

Not only are these tortillas quick and easy but, at a cost of about $1.25 a batch, they are budget-friendly as well!

If you overcook them, the tortillas will become hard, but you also don't want to undercook the dough. As a safety net, you can place your tortillas in tin foil to let them gently continue to cook after you've removed them (via Baking Needs).

So, if you don't have baking powder then you can omit it altogether. The tortillas will be just as good! However, the version I tested that had more baking powder resulted in a thicker, doughy tortilla that wasn't as pliable and was harder to roll when making a burrito or wrap.

I simply keep mine in a resealable bag and try to eat them within a day or two. If I have extra, I freeze them. Fresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again.

Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3. The resting period improves the texture of the dough by giving the flour time to absorb the water.

Homemade tortillas, which will obviously not be in a tortilla packet, will only last around 2-3 days in the cupboard. However, they last up to a week in the refrigerator and much longer in the freezer, so why not make your own tortillas and store them away for when the burrito craving hits!

Place all of the dough in your bowl and cover with a warm, damp paper towel or place a lid on the bowl. Allow to rest for 10-15 minutes. Heat a griddle to medium heat. Lightly flour the work surface and roll out the dough balls one at a time with a rolling pin.

Baking powder: Baking powder acts as a leavener, giving the tortillas a slightly pillowy texture. Salt: Salt enhances the overall flavor of the flour tortillas. Lard: Lard, a common baking ingredient in Mexican cuisine, adds flavor and helps create the perfect flour tortilla texture.

The reward is a homemade tortilla that's fluffy, pliable, and elastic, perfect for making the best burritos you've ever had. The most important part of making a great tortilla is to not overwork the dough and to make sure it is hydrated enough. If the dough is overworked, then it will be difficult to roll out.

The crucial process comes after cooks knead the dough. Tortilla preparers then rest the dough at room temperature for about 15 minutes. However, it is best to think of that 15-minute period as a minimum resting time.

Why do you put baking soda in tortillas? ›

TORTILLA BLENDTM Sodium Bicarbonate can specifically target the attributes of height and volume, uniform cell structure, bready texture, toast point color and reduced translucency. Sodium Bicarbonate: Timing of the leavening reaction is key to obtaining the best tortilla texture, height and opacity.

Why It Works. Back lard gives these tortillas their mild yet delicious flavor. Using both cold lard and cold water creates a more tender tortilla. Cooking the tortillas very quickly in a hot cast iron skillet ensures maximum tenderness.

If your tortillas are not soft there can be several reasons: You did not use all purpose flour. You did not use a cast iron pan. Your pan was not hot enough.

Helpful tips for soft tortillas:

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas.

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

These Easy Homemade Flour Tortillas are so much better than anything from the store. Homemade tortillas are extra soft, doughy, and chewy. I like to add salted butter, for extra deliciousness. Fresh flour tortillas are so easy to make at home and pretty difficult to mess up.

The total cost of one homemade tortilla ranges from $0.05 to $0.08. For raw ingredients.

I think homemade tortillas are way better than store bought and these einkorn tortillas really satisfy. Not only do they taste great, but making them at home allows you to control the ingredients they're made with, so there's no binders, refined seed oils (like the typical soybean or canola oil) or other additives.

Commercial varieties may have preservatives and other additives. The tortillas made with ingredients you could stock in your kitchen are more likely to be better tasting and better for you.