A lot of people are intimidated by the idea of making tortillas at home.
The process seems too complicated and you’re afraid that your homemade tortilla will crumble in the pan like a soggy mess.
Fear no more! It’s actually pretty easy to make them yourself- even for beginners (even though I’m not really one, but feel free to disregard my opinion).
Today I am here with an easy recipe on how to make homemade tortillas using masa flour.
It’s going to be a breeze and you’ll have your own homemade tortillas in no time!
Homemade flour tortilla recipe
The tortilla is a thin unleavened flatbread traditionally cooked on a hotplate or comal. It is made from wheat flour and water, sometimes with shortening added. In Spanish, the word tortilla means “little cake” or “plate”.
Ingredients you need
To make tortillas, you need flour, salt, and baking powder. You can also use vegetable oil or shortening to fry the tortilla if you don’t want to cook it on the stovetop. You’ll also need either warm water or milk for brushing on top of your dough before cooking it up in a pan.
Flour Tortillas are usually made with lard (pork), but there are vegan alternatives like olive oil that will work as well.
Best flour for homemade tortillas
For the best flour for homemade tortillas, we recommend using a mix of high protein and low protein flours. We like Tapioca Flour and White Rice Flour because they have very different properties that make them perfect for tortillas.
All-purpose flour is the best option for making homemade tortillas. It can be hard to find, but it creates a soft and fragile dough that’s perfect for wrapping around your favorite fillings.
The best fat for homemade tortillas
The best fat for homemade tortillas is lard. Lard is a type of fat that can be found in pork, beef, poultry, or vegetable products. It has a high melting point and is not processed.
One of the best fats for homemade tortillas is butter. However, vegetable oil and shortening are equally good substitutes to lard. One advantage that shortening has over other oils or butter is that it can be easily found in stores.
Tortillas made with shortening have a slightly shorter shelf life than those made with other oils or butter because they are more susceptible to oxidation when exposed to oxygen.
Homemade tortilla Instructions
To make a tortilla, you need either corn or wheat flour. If the recipe calls for the use of one over another, then it’s most likely that using corn would be best due to its higher water content and lower protein content than wheat flour.
You can use your stand mixer or hand-held electric mixer in order to mix all the ingredients together like a pro.
Here’s what you need to start:
- All-purpose flour: 3 cups
- Salt: 1 teaspoon
- Baking powder: 1 teaspoon
- ⅓ cup extra virgin olive oil, vegetable oil, or other fairly neutral-flavored oil
- Warm water: 1 cup
Making by hand
- In a medium-sized mixing bowl, combine flour, salt, and baking powder. Mix dry ingredients until fully blended using a robust silicone spatula or a strong wooden spoon.
- In the center of the dry ingredients, make a well and add the oil and water. From the bottom up, stir vigorously until all dry ingredients are mixed and the dough begins to form a shaggy ball.
- Turn dough out onto a lightly floured work surface and knead for 1-2 minutes, or until smooth. Continue with step 3 below to complete the recipe.
Making with mixer
- In the bowl of a stand mixer, combine flour, salt, and baking powder. Mix dry ingredients with the dough hook until fully absorbed.
- With the mixer running at a medium speed, add the oil and water. Reduce mixing speed to low after about 1 minute, or when the mixture begins to join together and form a ball. Continue mixing for a further minute or until the dough is smooth.
- Transfer dough to a work surface that has been lightly floured, and divide the mixture into sixteen equal parts. Each piece should be turned to coat with flour. Each piece should be formed into a ball and then flattened using the palm of your hand. Cover the flattened dough balls with a clean kitchen towel and let them aside for at least 15 minutes (or up to 2 hours) before continuing.
- Heat a big pan over medium heat after the rest period. Roll each dough portion into a rough circle approximately 6-7 inches in diameter, lightly flouring the work surface and rolling pin. Avoid stacking uncooked tortillas on top of one another; this will cause them to cling together (I prefer to use parchment paper to divide my tortillas.).
- When the pan is heated, add one dough circle and fry for 45 seconds to 1 minute, or until the bottom surface is pale brown with a few pale brown spots and the uncooked surface is bubbling. If the browning occurs too quickly, lower the heat slightly. Increase the heat slightly if it takes more than a minute to see a few faint golden brown specks on the bottom of tortillas. Cook for an additional 15-20 seconds on the opposite side. Tortillas should be tender but with a few little brown patches on their surface.
- To keep the tortillas soft, remove them from the pan with tongs and place them in a closed container or zipped bag.
- Serve immediately or let it cool for later use. When ready to use, lay a dampened paper towel in the bottom of a microwave-safe container (with a lid) large enough to hold the stacked tortillas. Uncover and microwave for 15-30 seconds (start with 15) or until hot, then cover to maintain the heat while serving.
- Refrigerate or store at room temperature for up to 24 hours in a sealed container or plastic bag. To freeze tortillas, line a zipped bag with parchment paper or waxed paper and set it in the freezer.
How to make perfect tortillas
The key to making perfect tortillas is in the flour. You must use high-quality flour with high protein content, such as Gold Medal all-purpose flour. It is also important to use a very hot cast-iron skillet with a coat of vegetable oil on it for frying the tortillas. Once the tortillas are made, lay them out on a baking sheet and cover them with a dry towel to prevent them from drying out.
Nutritional value of homemade tortilla recipe
This recipe has a total of 4 grams of fat, less than 3 grams of saturated fat, and 3 grams of fiber per tortilla, which is substantial for the amount you are consuming. It also contains 2 grams of protein, 146mg of Sodium, 14% of Calcium, and 18 grams of carbohydrates.
Each tortilla serving has 124 worth of kcals.
Homemade tortilla recipe tips
The best tortilla recipe is one that yields a perfect, crisp, and chewy texture. Here are some additional tips for making your own homemade tortillas:
Do I need a tortilla press to make this recipe?
No, you do not need a tortilla press to make this recipe. A tortilla press can be used to flatten the dough, but it is not needed for the process.
Why don’t my flour tortillas puff up when cooking?
This is a common problem. The reason why the tortillas do not puff up while cooking is because they are made of wheat flour, which has a lower water content than corn or other flour.
What recipes can I make with flour tortillas?
One of the best things you can do with flour tortillas is to make tacos. They are also great for making quesadillas, enchiladas, and burritos.
What if the tortilla dough seems too wet?
If the tortillas seem too wet, put them on a baking sheet and bake for ten minutes at 400 degrees Fahrenheit.
How do you make tortillas soft and warm?
The best way to make tortillas soft and warm is to heat them up in a skillet. Pre-cook the tortilla for a few seconds, then flip it over and cook until both sides have browned.
Do microwaving tortillas make them soft?
Microwaving tortillas makes them softer, but it is not recommended.
How do you know if you’re adding too much flour?
It is difficult to say definitively if you’re adding too much flour, but here are some factors that might indicate the need for more flour:
- If your batter gets too thick and starts to stick.
- If the dough becomes hard and difficult to work with.
How to store homemade tortillas
Homemade tortillas can be stored for a few days at room temperature, but they’ll only last a few days. They’re best frozen and thawed overnight.
To keep them fresher, store them in a sealed container at room temperature for up to 5 days. To reheat on the skillet or microwave, simply wrap it with foil and cook until warm all the way through.
And there you go! This is a perfect way to make your own tortillas, save some money, and know exactly what ingredients are in them.
Tortillas are a perfect base for any Mexican dish, and these are likely to become your new favorites.