Flour tortillas are one of those kitchen essentials that can elevate any dish, from a casual lunch to a family dinner. Whether you’re crafting tacos, wraps, or burritos, mastering homemade flour tortillas is a skill that pays off with flavor and texture far superior to store-bought versions.
Imagine the perfect balance of crispy chicken and creamy ranch dressing in a pasta dish; that’s the magic of Chicken Bacon Ranch Pasta. This comforting dish brings together smoky bacon, tender chicken, and a rich ranch sauce to create a cozy, indulgent meal.
If you’ve ever had the sweet, nutty flavor of Honey Walnut Shrimp from Panda Express, you know how it perfectly blends savory and sweet elements. The crispy shrimp, drenched in a honey-glazed sauce, offers a delightful contrast to the crunch of the walnuts, making every bite an adventure for your taste buds.
Flavor Bomb Alert!
- Consistency is key – After a few tries, you’ll nail the perfect balance of dough texture, creating soft, pliable tortillas that are a true delight to bite into.
- Roll with a light hand – Rolling the dough too thin can cause breakage, so keep it slightly thicker for that ideal chewy bite.
- Use a hot pan – Cooking the tortillas in a hot skillet gives them that crispy golden finish, locking in all the flavors for a restaurant-quality result at home.
- Versatility at its best – These tortillas aren’t just for tacos; use them for wraps, quesadillas, or even as a base for creative pizza crusts.
- And they just taste so good! Fluffy, warm, and bursting with flavor – these tortillas will quickly become a staple in your kitchen!
Flour Tortillas Recipe
Soft, pliable, and perfectly chewy, homemade flour tortillas elevate any meal, from tacos to wraps. With just four simple ingredients, these tortillas come together quickly, offering a fresh, warm alternative to store-bought versions. Their delicate flavor and tender texture make them an irresistible addition to any dish.
Equipment
- Large mixing bowl
- Fork (or pastry cutter)
- Rolling pin
- Heavy-bottomed skillet or griddle
- Clean dishcloth
- Parchment paper
Ingredients
- 1 tsp fine sea salt
- 5 tbsp light flavored oil melted butter or melted shortening or melted lard
- 2 cups all-purpose flour
- ⅔ cup very warm water
Instructions
- Dissolve the salt in warm water by stirring until fully combined.
- In a large bowl, use a fork to mix the flour with oil (or other fat) until the mixture appears crumbly.
- Gradually pour in most of the salty water and stir until a shaggy dough begins to form, adding a little more water if needed.
- Once the dough comes together, transfer it to a floured surface and knead for 2 to 3 minutes until smooth.
- Cover with a clean dishcloth and let it rest for at least 15 minutes or up to 2 hours to make rolling easier.
- Divide the dough into ten equal portions, shaping them into small disks.
- Roll each disk into an 8-inch round, aiming for thinness rather than perfect shape.
- Stack them with parchment paper in between or roll and cook them simultaneously.
- Heat a wide, heavy-bottomed skillet over medium-high heat, then add a tortilla.
- After 20 to 30 seconds, bubbles should appear.
- Flip when brown spots form, cooking the second side until it is also speckled and the edges appear dry.
- Each tortilla takes about 1 to 2 minutes.
- Adjust heat as needed—raise it if cooking takes too long, or lower it if the pan smokes or the tortillas brown too fast.
- Transfer the cooked tortillas to a dishcloth.
- Covering them to keep warm while you cook the rest.
Notes
- If your tortillas shrink back when rolling, let the dough rest a bit longer to relax the gluten.
- A cast-iron skillet retains heat well and gives the best texture, but any heavy-bottomed pan works.
- For extra flexibility, lightly brush warm tortillas with melted butter or oil before stacking them.
| Nutrition | Value |
| Calories | 92kcal |
| Carbohydrates | 19.1g |
| Fibre | 0.7g |
| Fat | 0.4g |
| Protein | 2.6g |
Tips To Ease Your Job!
- Use a Stand Mixer: If you have one, use a stand mixer with a dough hook to mix and knead the dough—it saves time and effort.
- Preheat the Pan Properly: A hot pan ensures quick cooking and perfect puffing, so let your skillet heat up for at least 5 minutes before starting.
- Roll All Tortillas First: If cooking alone, roll out all the tortillas before you start cooking to avoid juggling between rolling and flipping.
- Flour Lightly: Too much flour on your rolling surface can make tortillas dry; just a light dusting prevents sticking.
- Keep Them Warm: Stack cooked tortillas in a covered dish or wrap them in a clean kitchen towel to keep them soft and pliable.
