Recipe

Flour Tortillas Recipe

Add Step-by-Step Photos	Primalux / All my dishes 2 years, 3 months ago So I'm still trying things out when it comes to making flour tortillas, I've been making corn tortillas for years. This recipe is what I've got so far, it's more chewy/gordita like than storebought flour tortillas, though that could be due to not having a tortilla press.... More Prep:40m Cook:5m Servings:8	Primalux
	mexican flour tortilla

Does this look good? Yeah! / Nope

Recent Gawkers

debpope

bbrinker

javakitt

ariadneb

mendi

davyth

sherrylz

kluvstos

vinavora

cincooks

roisin

baby_gal

Ingredients

Two cups of all-purpose flour

1 1/2 teaspoons of baking powder

1 teaspoon of salt

2 teaspoons of vegetable oil

3/4 cups of room temperature milk (sometimes I'll do half milk/half water, or just water if I don't have any milk)

a little extra water set aside in case the dough comes together too dry, which it seems to do, though that could be due to crazy SoCal heatwave summer.

**I don't use lard, being vegetarian and all, so I wouldn't call these authentic really. If you aren't a vegetarian, by all means, break out the manteca. I might try using vegetable shortening one of these days, I think it might work better than oil**

Directions

Mix together the flour and baking powder and then the salt and oil. Make sure the oil gets pretty well incorporated. If you're using lard/shortening I would recommend using a fork for mixing and sort of dragging it through the mix.

Slowly pour in the milk and keep mixing until it forms a sort of sticky ball.

Knead for around two minutes on a floured surface, until everything feels like it's worked together and the dough is no longer very sticky. Try not to overwork it or it will make it impossible to roll out later. If it starts feeling like gum you've chewed for too long, you've overworked it.

Place dough in a bowl and cover with a damp cloth on your counter for 20 minutes. Don't skip the resting, it really needs to happen.

Then break off sections, roll them into balls in your hands, place on a plate and cover balls with damp cloth for 10 more minutes.

Make sure the balls don't touch.

Then take each dough ball and put it on a floured surface, pat it out a bit, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter.

Try not to overwork it....

Cook the tortilla about thirty seconds on each side In a dry skillet or comal heated on high. It'll puff up a little and get those brown spots as you cook and flip it.

Not quite what you're looking for? See more Bread / Tortillas And Pitas

Or see more just like this