I have five kids who love flour tortillas – and if yours do too, chances are, you buy them in store. Right? It’s relatively easy to throw a pack in your shopping buggy.
But making them yourself is such a labor of love! Not only do you control what goes in them, you don’t get the extra additives that regular store shelf tortillas have.
Making tortillas takes time, but your kids will thank you for taking that extra time, because they are indeed so so good!
Homemade Flour Tortillas
Flour Tortillas can be made so many different ways. There is no right or wrong way to make them. If you render your own lard, you can use that (lard makes the most delicious tortillas)… or, use butter, instead!
Some tips for making your own homemade flour tortillas:
- This dough requires a brief resting time to help develop the gluten. Don’t rush this opportunity to find something to do while the dough is resting!
- Flour flour flour! Use plenty of flour when rolling out the dough.
- A rolling pin helps, but if you don’t have one you can use a wine bottle, or even a wood dowel.
- Fire up the griddle as you roll out the tortillas to ensure that it is hot.
Have you ever made flour tortillas? If you haven’t, I hope you enjoy this favorite amongst my kids. They are a little thicker than store tortillas, but delicious nonetheless!
Homemade Flour Tortillas
- 2.5 C. all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/3 C. unsalted butter no substitutions
- 1 C. hot water
- *Don't add the water all at once - add little by little to determine how much you might need.
- In a large bowl, combine the dry ingredients - add in the butter and mix until it's course meal.
- Add the water a little at a time until the dough holds.
- Turn the dough onto a work surface and knead for 2-3 minutes until smooth.
- Divide the dough into 10 even pieces - roll each into a disc, cover with a damp towel and let sit for 30 minutes.
- Turn on your griddle at medium heat - and put the formed tortillas on a lightly floured surface.
- To form the tortillas, put them on the floured surface - press lightly with your hand and then put the rolling pin in the center and push forward (without going to the edge), then go backward (also, without going to the edge), then turn 45 degrees and do the same - flip, then repeat that process until you have the tortilla rolled out thin - have some patience because it takes practice.
- Place the tortilla on the griddle and let sit for 20-30 seconds until the tortilla puffs up, then flip to the other side and cook until the dough puffs.
- Keep wrapped in a kitchen towel until they are complete - then store in a ziploc bag in the refrigerator and reheat as needed.
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