Flour Tortillas Recipe

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Alex’s mom makes the most tasty Mexican flour tortillas that I’ve ever had.

I’ve tried making her authentic Mexican flour tortillas on my own. #FAIL

That particular fail happened a few years ago. I haven’t gone back to try my hand at it again, but I did find this recipe online and now I’m tempted to give it another go.

Granted, this recipe doesn’t involve trudging through Olivia’s steps and masterful technique, but I’m fine with that.

As long as I can enjoy tasty flour tortillas that aren’t too terribly shaped (I’d prefer a shape more like Colorado than Florida).

Click on the image below to follow the steps to making tasty flour tortillas:

The recipe I use to make the tortillas is budget friendly and simple too. It is based on a recipe from The Café Sucrè Farine and it is the best one I have found so far.  I usually use my stand mixer to make the dough as described in the original recipe.  If you don’t have a stand mixer that’s okay.  Mixing by hand works just as well, and means you can get the kids involved too.

Homemade Flour Tortillas

Makes 16

Ingredients:

• 3 cups plain (all purpose) flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup vegetable oil
• 1 cup warm water (lukewarm like a baby bath)

To make:

1. Mix the flour, salt and baking powder in a large bowl.

2. Add the oil and water and mix well until the dough starts to come away from the sides of the bowl and form a ball.

3. Place the dough on a lightly floured surface and knead for 3 to 5 minutes or until dough is smooth.  Add a little more flour if it is too sticky.

4. Shape the dough into a sausage shape about 40cm long.

5. Divide the dough in half and half again and so on until you have 16 pieces roughly the same size.

6. Roll each piece into a ball and then flatten it out with the palm of your hand.

7. Cover the dough pieces with a clean tea towel and allow them to rest for 15 minutes.

8. Heat a large frying pan over medium-high heat.

9. Working on one at a time, roll out each dough piece on a lightly floured surface.  Try to get them nice and thin.

10. Place the dough circle into the not frying pan and cook for 1 minute or until a few golden brown spots appear on the underside.  Some bubbles will also start to form on top.

11. Flip the tortilla over and cook for another 30 seconds.  If the tortillas are browning too fast, turn the heat down a little.

12. Remove the tortilla from the pan and place in a large zip loc bag or covered container.  This will keep them flexible and warm.

13. Repeat steps 9 to 12 with the remaining dough circles.

14. Serve warm with your favourite taco fillings.

Hints & Tips:
These tortillas freeze well too making them great for busy nights or even quick pizza bases.  To freeze the tortillas, allow them to cool completely then layer each tortilla in between plastic wrap or freezer paper.  Place in a zip loc bag and then into the freezer.

HOMEMADE TORTILLAS

Ingredients

• 3 cups plain (all purpose) flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup vegetable oil
• 1 cup warm water (lukewarm like a baby bath)

Instructions

1. Mix the flour, salt and baking powder in a large bowl.
2. Add the oil and water and mix well until the dough starts to come away from the sides of the bowl and form a ball.
3. Place the dough on a lightly floured surface and knead for 3 to 5 minutes or until dough is smooth.  Add a little more flour if it is too sticky.
4. Shape the dough into a sausage shape about 40cm long.
5. Divide the dough in half and half again and so on until you have 16 pieces roughly the same size.
6. Roll each piece into a ball and then flatten it out with the palm of your hand.
7. Cover the dough pieces with a clean tea towel and allow them to rest for 15 minutes.
8. Heat a large frying pan over medium-high heat.
9. Working on one at a time, roll out each dough piece on a lightly floured surface.  Try to get them nice and thin.
10. Place the dough circle into the not frying pan and cook for 1 minute or until a few golden brown spots appear on the underside.  Some bubbles will also start to form on top.
11. Flip the tortilla over and cook for another 30 seconds.  If the tortillas are browning too fast, turn the heat down a little.
12. Remove the tortilla from the pan and place in a large zip loc bag or covered container.  This will keep them flexible and warm.
13. Repeat steps 9 to 12 with the remaining dough circles.
14. Serve warm with your favourite taco fillings.

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