I’m so excited to tell you guys that I’ve got this big item to cross off my ever-daunting and always-growing to-make list! These flour tortillas were major for me. We eat a lot of Tex-Mex food that requires soft flour tortillas (and I always use them in place of corn tortillas) and when we have leftovers, I bring wrap sandwiches to bring to work. And if you’ve been around these parts long enough, you’ll know that in the past couple of years, I’ve been DIY-ing more and more in order to cut out ingredients we can’t pronounce (check out the short and basic ingredient list below!) and to save a few bucks in the process.
These tortillas are my latest feat and when I tell you that these soft flour tortillas are soooo worth the little bit of effort, I’m not kidding. After only 30 minutes, I had a warm stack of these guys ready to use for multiple meals. And as far as quality goes, there is just no comparison with store-bought tortillas; where store-bought are rubbery and dry, the homemade version yields soft and always pliable tortillas. You don’t have to worry about the bottoms splitting in your hand and you can fold them and roll them without any cracking. Basically, for the Tex-Mex lovers that we are, these DIY soft flour tortillas couldn’t be more perfect.
I rolled my tortillas out into 8-inch rounds and they yielded some pretty hefty-sized tortillas, even for soft tacos. So in the future, I'll reduce the size to 6 inches by cutting the dough into approximately 1 1/2 oz pieces (or about 16 pieces). If you want larger tortillas, like for burritos, cut the dough into fewer pieces and roll them out to 10 or 12 inches in diameter. If you don't have a food processor, you can make these tortillas by hand, using a pastry cutter or two knives to cut the ingredients into each other and a wooden spoon to mix everything up.
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 heaping tsp table salt
- 5 tbsp shortening, lard, or softened unsalted butter
- 3/4 cup warm water
- In the bowl of the food processor fitted with the dough blade, pulse the flour, baking powder, and salt a few times to stir up the ingredients. Add in the fat and process in quick pulses until the mixture starts become crumbly. With the food processor on, slowly stream in the water through the feeder at the top, just until the a cohesive ball forms and starts traveling around the sides of the bowl.
- Turn the food processor on and let the dough knead for about 30 seconds. The dough should clear the sides of the bowl and be soft but not overly sticky.
- Turn the dough out onto a well-floured board or countertop and divide it into 12 equal-size portions, 2 oz each if you're weighing them. Cover the dough pieces with a kitchen towel and let them rest for 10 minutes.
- Meanwhile, heat a large, dry saute pan (cast iron works great here) over medium-high heat.
- One at a time, roll the dough balls into thin rounds (about 8 inches each), dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin. Try not to roll out too many at a time or they will start to dry out while they wait to be cooked.
- Lay one tortilla flat in the heated pan and cook on each side for 20-40 seconds, until the tortilla starts to bubble in places and the bubbled areas start to brown. While each one cooks, you can roll out the next tortilla to get it ready for the pan.
- Keep the finished tortillas covered with a kitchen towel to keep them warm and pliable until you're ready to use them. Unused tortillas can be cooled completely and refrigerated in a large zipper bag for up to 5 days.
source: adapted from Confections of a Foodie Bride