|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade flour tortillas are so fresh and delicious, you can certainly taste the difference from the commercially made store bought version. The best part is, they are incredibly easy to prepare because you only need four simple ingredients.
Once you have made a batch of homemade tortillas, the possibilities are endless. They are perfect for Taco Tuesday, and taste great with any of your favorite taco fillings. These tortillas also lend themselves well for homemade quesadillas.
The key to making tortillas that are nicely browned and won't stick to the pan, is making sure that the pan is very well preheated over high heat. This will ensure that the dough will immediately begin to cook when it hits the surface and then puff up quickly. The tortilla is ready to flip when it pulls away from the pan easily without any sticking.
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 2/3 cups warm water
- 1/4 cup vegetable oil
Gather the ingredients.
In a large bowl, combine the flour and salt. Slowly incorporate the warm water and vegetable oil and mix until all the liquid has been absorbed and it comes together into a ball. If the dough feels a bit sticky, add more flour, about one tablespoon at a time, as needed.
Transfer the dough to a work surface and knead for a couple of minutes until it is smooth and soft. The texture will feel like Playdoh.
Divide the dough into 12 equal-sized balls and flatten each ball slightly. Lightly flour both sides of the dough. Cover with a clean kitchen towel and let the dough rest for about 30 minutes.
Heat a comal, ungreased cast iron skillet, or non-stick skillet over medium heat. On a lightly floured surface roll out each ball with a floured rolling pin to form an evenly rounded 8-inch circle.
Cook the tortillas, one at a time, in the preheated pan. Cook for about 1 minute on the first side until brown spots begin to form and air bubbles begin to puff up all over the tortilla. Flip over and cook about 30 to 45 seconds more, or until the other side begins to form brown spots and the tortilla puffs up.
Transfer the cooked tortilla from the pan to a plate or board with a towel. Cover the finished tortillas as you continue to roll out and cook the remaining tortillas.
Serve warm with your favorite taco fillings and toppings.
Homemade tortillas should be stored in an airtight zip top bag. Pieces of waxed paper or parchment paper can be placed in between each tortilla to prevent them from sticking.
Tortillas can be refrigerated for up to one week or frozen for up to three months. Thaw completely before warming and using in your favorite recipes.