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December 10, 2024
If you’re a fan of Mexican cuisine, then you know that flour tortillas are a staple in many traditional dishes. These versatile wraps can be used for tacos, quesadillas, burritos, and much more. While you can easily buy pre-packaged tortillas from the store, there’s something special about making them from scratch.
With just a few simple ingredients and a skillet, you can create delicious homemade flour tortillas that will impress your family and friends. In this article, we’ll walk you through the process step by step and share our tips for achieving soft and flavorful tortillas.
To start, you’ll need flour, salt, baking powder, vegetable oil, and warm water. Combine the dry ingredients in a mixing bowl, then add the vegetable oil and gradually incorporate the warm water. Mix until a soft dough forms, then knead it for a few minutes until smooth and elastic.
Next, divide the dough into small balls and let them rest for about 15 minutes. This resting period allows the gluten to relax, making it easier to roll out the tortillas. While the dough is resting, preheat a skillet over medium-high heat.
Once the skillet is hot, take one of the dough balls and roll it out into a thin round shape. Place it on the hot skillet and cook for about 30 seconds on each side, or until lightly browned and bubbly. Repeat this process with the remaining dough balls.
When the tortillas are done cooking, transfer them to a plate and cover with a clean kitchen towel. This will help keep them soft and pliable until you’re ready to serve.
Now that you know how easy it is to make flour tortillas in a skillet, you can enjoy the delicious taste of homemade Mexican cuisine in the comfort of your own home. Whether you’re making tacos for Taco Tuesday or hosting a Mexican-themed dinner party, homemade tortillas are sure to impress everyone at the table.
Prepare the dough
To make flour tortillas, you will need a basic dough mixture. Here’s how to prepare it:
- In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of baking powder.
- Add 1/4 cup of vegetable shortening or lard to the dry ingredients.
- Using your hands or a pastry cutter, work the shortening/lard into the flour mixture until it resembles coarse crumbs.
- Slowly add 3/4 cup of warm water to the mixture, stirring with a fork until a soft dough forms.
- If the dough is too sticky, add more flour, a tablespoon at a time, until it reaches the right consistency.
- Once the dough comes together, lightly flour a clean surface and knead it for a few minutes until it becomes smooth and elastic.
- Shape the dough into a ball and cover it with a clean towel. Let it rest for at least 30 minutes to allow the gluten to relax.
Now that your dough is ready, you can move on to rolling and cooking the tortillas.
Mix the ingredients
To cook flour tortillas in a skillet, you will need to start by mixing the ingredients. This recipe calls for the following ingredients:
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
- 3 tablespoons vegetable oil
First, combine the all-purpose flour and salt in a mixing bowl. Use a whisk or fork to blend the dry ingredients together.
In a separate bowl or measuring cup, mix together the warm water and vegetable oil. Make sure the water is warm, but not boiling hot. The warm water helps to activate the gluten in the flour and bind the ingredients together. The vegetable oil adds moisture and helps to make the tortillas soft and pliable.
Slowly pour the water and oil mixture into the bowl with the flour and salt. Use a spoon or spatula to stir the ingredients together until they form a shaggy dough.
Once the dough starts to come together, you can use your hands to knead it gently in the bowl. Knead the dough for about 2-3 minutes, or until it becomes smooth and elastic.
If the dough feels too dry, you can add a little more warm water, a tablespoon at a time. If the dough feels too sticky, you can add a little more flour, a tablespoon at a time. The aim is to achieve a soft and pliable dough that is easy to work with.
Once you have kneaded the dough, cover it with a clean kitchen towel or plastic wrap and let it rest for about 15-20 minutes. This resting period allows the gluten in the dough to relax, making it easier to roll out.
Knead the dough
To make flour tortillas, you will need to start by kneading the dough. This step is essential to develop the gluten in the flour, which will give the tortillas a soft and tender texture.
Here’s how to knead the dough:
- In a large bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 3/4 cup of warm water. Mix everything together until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough with your hands for about 5 minutes, or until it becomes smooth and elastic.
- If the dough feels too sticky, you can add a little flour to your hands or the surface to prevent sticking.
- Once the dough is properly kneaded, shape it into a ball and let it rest for about 10 minutes. This resting time will allow the gluten to relax, making it easier to roll out the tortillas.
After you have kneaded the dough, move on to the next step in making the flour tortillas in a skillet.
Rest the dough
After kneading the dough, it’s important to let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer tortillas.
Place the dough in a bowl and cover it with a clean kitchen towel or plastic wrap. Let it sit at room temperature for the designated time.
Why rest the dough?
Resting the dough allows the gluten strands to relax, which in turn makes the dough easier to roll out. It also gives the flour time to fully hydrate, resulting in a more pliable and elastic dough.
Additionally, resting the dough allows the flavors to develop further, resulting in tastier tortillas.
Expert tip: If you’re short on time, you can let the dough rest for at least 15 minutes, but keep in mind that longer resting times yield better results.
Note: Some recipes may require a longer resting period, so make sure to follow the specific instructions provided.
Let the dough rest
After kneading the dough for about 5 minutes, it is important to let it rest for at least 30 minutes. This resting period allows the gluten in the flour to relax, which makes the dough easier to work with and results in softer tortillas.
Cover the dough
To prevent the dough from drying out, cover it with a clean kitchen towel or plastic wrap. This will also help to trap the moisture and prevent the dough from forming a crust.
Room temperature is ideal
During the resting period, it is best to keep the dough at room temperature. If the dough is too cold, it may not rise properly. If the dough is too warm, it may become sticky and difficult to handle. Aim for a temperature around 70°F (21°C) for the best results.
Divide the dough
Once the dough has rested, it is time to divide it into individual portions.
Start by dusting a clean surface with flour to prevent the dough from sticking.
Next, take a small handful of dough and roll it into a ball between your hands.
Repeat this process with the remaining dough, making sure each portion is roughly the same size.
Once all the dough has been divided, cover the portions with a clean kitchen towel to prevent them from drying out while you work on the tortillas one by one.
The divided dough is now ready to be rolled out and cooked in a skillet.
Cut the dough into portions
Once the dough has rested, it’s time to cut it into portions. First, lightly flour a clean work surface and place the dough on it. Use a bench scraper or a sharp knife to divide the dough into equal-sized portions. The size of the portions will depend on how large you want your tortillas to be. If you want smaller tortillas, divide the dough into smaller portions. For larger tortillas, make bigger portions.
Shaping the portions
After dividing the dough, shape each portion into a small ball. You can do this by gently folding the edges of the dough inwards and then rolling it into a ball shape using your hands. Place the shaped dough portions on a baking tray lined with parchment paper.
Resting the shaped portions
Before rolling out the dough portions into tortillas, it’s important to let them rest for about 15 minutes. This resting time allows the gluten in the dough to relax, making it easier to roll out the tortillas without them shrinking back.
Roll out the tortillas
Take a small portion of the dough and roll it into a ball with your hands. Place the ball on a lightly floured surface and press it down with your palm to flatten it slightly.
Using a rolling pin, roll out the dough ball into a thin round shape. Rotate the dough as you roll to ensure an even thickness.
If the dough is sticking to the surface or rolling pin, lightly dust it with flour. However, be careful not to use too much flour, as it can make the tortillas dry.
Continue rolling out the rest of the dough balls, placing the rolled tortillas on a clean, dry surface.
FAQ
What ingredients do I need to make flour tortillas?
To make flour tortillas, you will need all-purpose flour, baking powder, salt, vegetable oil, and warm water.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute all-purpose flour with whole wheat flour to make healthier tortillas.
How long does it take to cook flour tortillas in a skillet?
It usually takes about 1-2 minutes to cook each side of a flour tortilla in a skillet.
Can I make the tortillas in advance and reheat them later?
Yes, you can make the tortillas in advance and reheat them later. Just wrap them in a damp cloth and heat them in a microwave or a skillet before serving.