Homemade Flour Tortilla Recipe
This recipe makes about six 8 inch tortillas.
Mix together the flour, baking powder and salt. Cut in the shortening. The easiest way to do this is to use a food processor with the chopping blade. Run the processor until the shortening makes the flour look crumbly. If your doing it by hand you can use a fork, two knives or a pastry cutter. Again the goal is to incorporate the shortening until the flour looks crumbly.
Next add ½ cup water. You may need more water, it can vary based on the moisture in the flour and the humidity. The dough should come together with as little mixing as possible, if you have to mix a lot you need more water. If you add too much water you can add more flour. However, the more you mix the dough the more the gluten works and the tougher it will be to roll to dough. The food processor makes easy work of this as well.
Some people rest the dough before rolling. This helps relax the gluten. If you rest the dough 10-20 minutes is long enough. I usually skip this step however.
Once the dough is ready I shape it into a ball. Then cut the ball into six pieces by cutting the ball in half and each half into thirds. Roll each of the six pieces into balls and set them aside.
Rolling Homemade Flour Tortilla Recipe Tips
The easiest way to roll homemade tortillas is to use a tortilla press.
For those of us doing by hand start by sprinkling flour on your work surface and rolling pin. One at a time roll out the tortillas like rolling a pie crust.
Sprinkle more flour on the table or rolling pin if the dough starts to stick. Try not to use more flour than you need, the flour can start to smoke when you cook the tortillas.
Work from the center out when rolling the dough. Try to roll from the center towards you then away from you with even pressure then flip the dough 90 degrees and repeat. This means that your using the same two strokes to roll but you’re still rolling the dough in all directions. It’s much easier than trying to roll at all angles, plus you get to pick up the dough and make sure it’s not sticking to the table.
Try to roll as thin as possible. Stop when the tortilla is as thin or as large as you want it.
If you start with a round ball and you end up with uneven tortillas your not using even pressure.
After the tortillas are rolled, or after just the first one if you have a helper it’s time to cook your tortillas. You want a medium to medium low heat, I usually use 5 on my stove.
Do not grease the pan.
Every 15-20 second the tortilla should be flipped. This keeps it cooking evenly. Keep flipping and cooking until the tortilla starts to puff up or starts to get those little brown circles that let you know it’s cooked.
How can you make your homemade flour tortilla recipe healthier? Use some whole wheat flour instead of all white flour. The favorite in my house is half white and half wheat flour. The whole wheat also gives great flavor.
Don’t try to skip out on or substitute the shortening. There is not much in each tortilla and really is vital to get the right texture.
You can try any of the variations that you find in the grocery store.
This homemade flour tortilla recipe and all tortillas freeze great. Layer plastic wrap, waxed paper or tin foil between each tortilla, this is called slip sheeting. By putting layers between each tortilla you can thaw just the amount you need at any time. Place the slip sheeted tortillas in a plastic freezer bag or wrap in tin foil. Remember to label and date the container. Freeze for up to two months
Tortillas can thaw in the fridge, on the counter top or by reheating them in the microwave or stove top. If they will be used in a cooked dish you don’t have to thaw at all, unless of course you need to shape them.