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This homemade flour tortilla recipe transformed my family's taco nights from store-bought ordinary to restaurant-quality amazing. The simple combination of flour, salt, baking powder, oil, and water creates tortillas so soft and flavorful you'll wonder why you ever bought the packaged version.
I stumbled upon this recipe during a snowstorm when we couldn't get to the store, and what started as necessity has become our family tradition. My children now gather around the counter to help roll the dough, watching in wonder as the flat discs puff up in the hot pan.
Ingredients
- All purpose flour: Forms the foundation of these tortillas and provides the right structure
- Kosher salt: Enhances all the flavors without making the tortillas taste salty
- Baking powder: Gives a subtle lift creating that perfect texture between dense and fluffy
- Extra virgin olive oil: Adds richness and helps create that tender mouthfeel
- Warm water: Activates the baking powder and brings the dough together
Step-by-Step Instructions
- Mixing the Dough:
- Combine the dry ingredients thoroughly in a medium bowl or stand mixer. This ensures the baking powder and salt distribute evenly throughout the flour. Create a well in the center and add your oil and warm water. Stir from the bottom up until everything incorporates and begins forming a shaggy ball.
- Kneading:
- Turn the dough onto a lightly floured surface and knead for just 1-2 minutes. You want the dough smooth but not overworked which can make tough tortillas. The dough should feel soft and pliable without being sticky.
- Portioning and Resting:
- Divide the dough into 16 equal portions and flatten each into a disc. This resting period of at least 15 minutes is crucial as it allows the gluten to relax making the tortillas easier to roll and preventing them from shrinking back while cooking.
- Rolling:
- Roll each portion into a circle approximately 6-7 inches in diameter. Keep your work surface and rolling pin lightly dusted with flour to prevent sticking. Aim for thin but not transparent dough discs.
- Cooking:
- Heat a dry pan over medium heat until hot. Place one tortilla in the pan and cook for 45-60 seconds until bubbles form on top and light brown spots appear on the bottom. Flip and cook the second side for just 15-20 seconds. The quick cooking preserves moisture and creates that perfect chewy texture.
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The olive oil is my secret ingredient in this recipe. While traditional Mexican tortillas often use lard, I find that good quality olive oil creates a wonderfully rich flavor while keeping these vegetarian friendly. My grandmother would never have used olive oil in her tortillas, but when she tasted these, she immediately asked for the recipe.
Perfect Thickness Guide
Achieving the ideal thickness for your tortillas takes a little practice but makes all the difference in the final product. For soft tacos, aim for slightly thicker tortillas about 1/8 inch thick. These will stay pliable even when filled with moist ingredients. For crispy quesadillas or burritos, roll the dough thinner, almost translucent in spots. This allows for better browning and crisping when cooked a second time with fillings.
Make Ahead and Storage
These homemade tortillas maintain their quality remarkably well. Store them at room temperature in an airtight container for up to 24 hours for maximum freshness. For longer storage, refrigerate for up to a week in a zippered bag. To freeze, separate each tortilla with parchment paper before placing in a freezer bag to prevent sticking. Frozen tortillas keep well for up to three months without losing quality.
Flavor Variations
While the classic recipe produces perfect traditional tortillas, small additions can create exciting flavor profiles. Try adding 1/2 teaspoon of garlic powder or dried herbs like oregano to the dry ingredients. For a subtle warmth, incorporate 1/4 teaspoon of ground cumin. My family particularly enjoys when I add 2 tablespoons of finely chopped fresh cilantro to the dough for bright, herbaceous tortillas that pair beautifully with grilled fish tacos.
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Frequently Asked Questions
- → How do I keep homemade tortillas soft?
To keep tortillas soft, stack them in a covered container or a zippered bag right after cooking. This traps the steam, maintaining their softness.
- → Can I freeze homemade flour tortillas?
Yes, you can freeze tortillas by separating them with parchment or wax paper and storing them in a zippered bag before placing them in the freezer.
- → What is the best way to reheat these tortillas?
Reheat tortillas by microwaving them in a covered container with a slightly damp paper towel. Heat for 15-30 seconds until warm.
- → Can I use a different type of oil in this recipe?
Yes, you can use any neutral-flavored oil, such as vegetable oil, canola oil, or even extra virgin olive oil, for the recipe.
- → Why do the tortillas need to rest before rolling out?
Resting the dough allows the gluten to relax, making it easier to roll out and resulting in softer, more pliable tortillas.
- → What should I do if my tortillas are browning too fast?
If your tortillas brown too quickly, reduce the heat slightly on your pan to prevent burning and ensure even cooking.