Store bought, WHO?
Step up your Taco Tuesday game with these simple homemade flour tortillas! Homemade tortillas, corn or flour, are a completely different experience then the guys at the grocery store. Super delicious and easy, this recipe will be a necessary addition to your homemade taco experience. Make a bunch and store in your freezer for homemade tortillas all the TIME. Also great for fajitas, enchiladas, tortilla chips, etc!
YIELD ~ 16 tortillas, depending on size
EQUIPMENT: clean work surface, stove, large pan (griddle, cast iron, or nonstick), medium sized mixing bowl, tongs, rolling pin/tortilla press, wooden spoon/rubber spatula, clean dish towels, foil, extra flour for dusting, small spatula
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 tsp baking powder (check expiration date!)
- 1/3 oil (avocado, olive, lard, bacon fat, etc)
- 1 cup WARM water
1. In a medium-size bowl, mix together dry ingredients (flour, salt, baking powder.
2. Make a well/hole in the center of the dry ingredients and add the wet ingredients (oil and water). Stir everything together until all ingredients are incorporated and the dough begins to come together to form a shaggy ball.
3. Turn dough out onto a clean and lightly floured work surface and knead for until the dough has become cohesive and is smooth, and bounces back when poked.
4. Divide dough into 16 equal portions (doesn't have to be perfect!). Roll each piece into a ball and cover with a clean dish towel. Let rest at room temperature at least 10 minutes, no longer than 2 hours.
5. After resting, heat your large pan over medium heat (DO NOT ADD OIL!). Roll each dough piece into a rough circle, about the size of your hand, keeping the work surface and rolling pin lightly floured to prevent sticking (*too much flour will make tortillas too dry).
Don’t stack uncooked tortillas on top of each other or they will stick together. (Separate with wax or parchment paper
6. When the pan is hot and lightly smoking, place one dough round into the pan and allow to cook until bubbles form and underside is nicely charred (about 30+ seconds), adjusting heat as necessary. Carefully flip tortilla and char another 10+ seconds.
The tortillas should be soft and opaque, but have a few small charred brown spots on the surface.
7. Remove tortilla from the pan with tongs and stack wrapped in clean dish towels. The steam from the hot tortillas is imperative for a soft and flexible tortilla.
- Serve warm right away or store in an airtight container at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.
LEARN THIS RECIPE PLUS: HOMEMADE PICO DE GALLO, THE BEST EVER GUACAMOLE, PICKLED ONIONS, AND MARINATED + GRILLED PROTEIN IN MY VIRTUAL TACO CLASS! BOOK HERE!