Soft Flour Tortillas (Print Version)
# Ingredients:
→ Tortilla Base
01 -
260g all-purpose flour
02 -
1 teaspoon fine sea salt
03 -
160ml very warm water
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5 tablespoons light flavored oil (or melted shortening, lard, or butter)
# Instructions:
01 -
Dissolve the salt in the warm water by stirring until completely incorporated. In a large bowl, use a fork to combine the flour with the oil until the mixture looks crumbly. Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add the remaining water.
02 -
Transfer the dough to a floured work surface and knead until smooth, about 2 to 3 minutes. Cover with a clean dishcloth and allow to rest for at least 15 minutes and up to 2 hours. This resting period makes rolling out the dough significantly easier.
03 -
Divide the dough into ten equally sized portions and shape them into small disks. Using a rolling pin, roll each disk into an 8-inch round. The thinner the tortilla, the better the result. Stack the rolled tortillas with parchment paper between them, or roll each tortilla just before cooking.
04 -
Heat a wide, heavy-bottomed skillet over medium-high heat. Add the first tortilla and within 20 to 30 seconds, it should start puffing up with bubbles. When the bottom has developed brown spots, flip and cook until the second side is browned and the tortilla looks dry around the edges. Each tortilla takes approximately 1 to 2 minutes to cook.
05 -
Transfer each cooked tortilla to a dishcloth and cover to keep warm. Continue with remaining tortillas, adjusting heat as needed. If cooking becomes too slow, increase the heat; if the pan smokes or browns tortillas too quickly, reduce the heat.
# Notes:
01 -
Whole wheat variation: Substitute whole wheat flour for all-purpose flour. The dough might need slightly more water.
02 -
Make ahead: Dough balls can be wrapped well and refrigerated for up to three days. Allow to come to room temperature for 30-40 minutes before rolling.
03 -
Storage: Store leftover tortillas in a resealable plastic bag for 1-2 days, or freeze for longer storage.
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Reheating: Warm tortillas in a skillet until soft and pliable again for best texture.
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Freezing: Stack tortillas with parchment paper between layers and store in a freezer-safe container.