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Soft flour tortillas recipe

Soft flour tortillas recipe


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  • Recipes
  • Dish type
  • Bread
  • Flatbread
  • Tortillas

Tortillas, either made from wheat flour or cornmeal, are the basic bread that accompanies almost every meal in Mexico. These flour tortillas are easy to make and they have a multitude of uses – serve with meals in place of bread, make wraps with sandwich fillings, or roll round a savoury mixture, sprinkle with cheese and bake.

57 people made this

IngredientsServes: 10

  • 225 g (8 oz) plain flour
  • 55 g (2 oz) lard, cut into small pieces
  • 1 tsp salt
  • 120 ml (4 fl oz) hand-hot water

MethodPrep:1hr25min ›Cook:10min ›Ready in:1hr35min

  1. Sift the flour into a mixing bowl. Add the lard and rub it in with your fingertips until thoroughly incorporated. Stir in the salt, then add the water and stir well to form a smooth dough.
  2. Turn out onto a lightly floured work surface and knead for 2–3 minutes. Wrap the dough in cling film and chill for about 1 hour.
  3. Divide the dough into 10 pieces and shape each one into a ball. Roll out each ball on the lightly floured surface, keeping an even round shape, to make a paper-thin disc about 15 cm (6 in) in diameter. As they are rolled, stack them up, interleaved with sheets of greaseproof paper.
  4. Heat a griddle or cast-iron frying pan over a moderate heat until very hot. Cook the tortillas, one or two at a time (depending on the size of your pan), for 20–30 seconds on each side or until bubbles appear on the surface and they are lightly browned. As the tortillas are cooked, stack them up on a plate and keep covered with a clean tea-towel. Serve warm, preferably straight from the griddle.

Each slice provides

B1

Some more ideas

To reheat leftover tortillas for serving, wrap the stack in foil and put into a preheated 180ºC (350ºF, gas mark 4) oven for 10–15 minutes. Alternatively, they can be heated individually on a moderately hot griddle for 10–15 seconds on each side. * For heartier tortillas, replace half the white flour with wholemeal flour. * For spicy tortillas, add typical Mexican spices, such as a pinch each of ground cumin, coriander and cinnamon, to the flour.

Plus points

Lard, which is rendered pure pork fat, is a traditional ingredient in tortillas. It has an unhealthy image, but weight for weight, lard contains less saturated fat than butter. In 100 g (3½ oz) lard the total fat content is 99 g, of which 40 g is saturated; in the same weight of butter, total fat is 81 g of which 54 g is saturated.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

This is so simple...makes great tortillas, never need to buy wraps again!-05 Mar 2012

Loved this recipe. It was very easy and much tastier than the shop bought ones. I made them three times now. I never buy ready made tortillas again.-03 Feb 2013

Easy recipe, easy to roll out. The wraps were much thinner than my family like. However, they make the best tortilla chips ever, light and delicate but strong enough to scoop a dip.-26 Jun 2012


Soft Paleo Flour Tortillas

These soft Paleo flour tortillas are soft, bendable and have a savory buttery taste that goes with everything. They even reheat perfectly after being refrigerated or frozen!


Soft flour tortillas recipe - Recipes

This is the important part! When you add your water, you want it to be as hot as possible, but not boiling. This will help to soften the dough so it will be easier to roll out.

Step 4:

Once the water has been pretty mixed in, begin using your hands to fold in the rest of the dough.

Step 5:

Transfer to your counter with some flour on the surface. Using your knife, divide the dough into 15 sections.

Step 6:

Roll each section into balls and place a towel over to rest for 15 minutes.

Step 7:

Add a little more flour to your working surface and use your rolling pin to roll them out into little tortillas. Don’t try too hard to make them perfect circles! The organic shape of them is what I truly love about this. Really gives it that homemade feel.

Step 8:

Add a bit of oil to your pan on medium heat. Once your tortilla has bubbles forming, go-ahead and flip now! I waited about 60 seconds to flip each tortilla.

Step 8:

Stack up the tortillas and serve them while they’re hot! Thats it. These homemade soft flour tortillas recipe made me 16 tortillas. Use them for quesadillas, tacos, or make bigger balls and form them into burrito tortillas. One thing I also want to do is cut the dough up into triangles and make them into chips to dip! View some of my salsa recipes below!


Fresh Flour Tortillas

Place flour, salt and baking powder in a bowl and add oil and hot water. Mix to combine and then knead for 3 minutes. The dough should be soft enough to roll easily. Cover and allow to stand for 15 minutes.

Divide into 16 portions. Roll into balls, then roll out balls very thinly on a lightly floured board. If you want perfectly round tortillas, use a tortilla press or place a plate on top of each rolled tortilla and cut around it. Heat a frypan or hot plate and cook tortillas one by one over a low heat. Flip when bubbles puff up. The tortilla will start to fill up with air &ndash when this happens flip it again, squash it down a bit and continue cooking until a few browned marks have appeared on both sides (about 1 minute each side). Fresh Flour Tortillas can be reheated briefly in the microwave between paper towels or wrapped in tin foil and heated in the oven.


Adam and Joanne's Tips

  • Neutral oil: We simply mean to use an oil that is lighter in flavor like avocado oil, vegetable oil, grape seed oil or safflower oil. You can use a light and fruity olive oil or coconut oil, just keep in mind that the tortillas will pick up their flavor.
  • Whole wheat flour tortillas: Substitute whole wheat flour for the all-purpose flour. You might find that the dough needs a dash or two more water.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Calculations included vegetable oil.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste


First - combine ingredients

-Sift the dry ingredients into a large bowl.
-Pour in the oil.

Second - mix ingredients

-Incorporate the oil and flour using a fork, pastry cutter or your fingers.
-Pour in the warm water and mix to create a dough ball.

Third - knead & flatten

-Remove the dough from the bowl and knead it only a few times until it is smooth. (don't over knead the dough or it can become tough.)
-Now divide the dough into 10-16 smaller balls and flatten each ball with your hand.

Fourth - rest & roll

-Cover the dough with a clean towel and allow it to rest for 15 minutes.
-With a rolling pin, roll the dough into round tortillas to your desired thinness. If you end up with a few jagged edges, simply round them off with a sharp knife.

Last - cook tortillas

-In a hot, dry pan cook the tortillas on the first side until bubbles form.
-Flip, then cook for an additional 20-30 second or until the bubbles brown.

Now load 'em with your favorite filling. Or stuff 'em with seasoned chickpeas to create chickpea soft tacos .

We'd love to hear from you!

If you loved this recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below. Also, if you snap a photo be sure to share it with us! We love to see your creations! You can find us on Pinterest , Facebook , and Instagram .


Authentic Flour Tortilla Recipe

  • Author: Carole Jones
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 12 tortillas 1 x
  • Category: Bread
  • Method: Grilled
  • Cuisine: Mexican

Description

My flour tortillas recipe is so simple and the homemade tortillas turn out soft and tender every time! Stop settling for the store bought ones!

Ingredients

2 3/4 cup all purpose flour

1 1/2 teaspoons kosher salt

6 tablespoons vegetable shortening

3/4 cup + 2 tablespoons water at 110 degrees

Instructions

In a large bowl, combine flour and salt. Add shortening and rub it into the flour with your hands until it is completely incorporated. It should have a cornmeal type texture.

Be sure water is 110 degrees and add to the flour mixture. Mix together with a wooden spoon then dump onto a floured counter and knead just until the dough comes together. It will still be fairly lumpy. Do not knead too long or it will develop too much gluten.

Divide dough into 12 pieces, roll them into balls, cover with plastic wrap, and let rest at room temperature for 30 minutes or up to 3 days in the fridge. Don’t rush the resting or you won’t be able to roll the dough thin enough.

Flour your counter and one dough ball well. Roll into a very thin 8″ circle. Cover with a towel and repeat. To help keep a round shape, be sure to rotate the tortilla often during rolling.

Heat an electric skillet to high heat, or a nonstick pan on the stove to medium high heat. Cook tortillas on first side until puffed and lightly brown, about 1 minute, flip and cook another 1 minute. Remove from heat and cover with a towel and serve immediately.

Notes

You can freeze uncooked tortillas after they have been rolled out and before you cook them. Layer parchment paper between each uncooked tortilla, place in a freezer bag, and freeze until needed. You can cook them either from frozen or allow them to thaw first.

Nutrition

  • Serving Size: 1 tortilla
  • Calories: 156
  • Sugar: 0 g
  • Sodium: 140 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: easy recipe, mexican tortillas, authentic mexican recipes

Did you make this recipe?


A Guide To Fluffy Homemade Tortillas

WHEN YOU LOVE FOOD, it’s tempting to get distracted by shiny things: the hottest restaurants, the boldest chefs, the trendiest ingredients. But these are often transitory pleasures, stars that burn brightly but fizzle with the turn of the season—gone the way of fennel pollen and Emeril Lagasse. The humble tortilla, invented around 10,000 BC, is the opposite of that. It’s an enduring staple cemented in our culinary canon. A fresh handmade tortilla that’s pillowy enough to rest your cheek on lures us over and over with its sybaritic simplicity.

Readers have shared with us warm memories of tortillas made by moms, grandmas, and aunties. Elizabeth Martinez told us about the round little hat shapes her grandmother made and how she “popped” them down on the counter. She described the rolling pin her grandfather cut from a broom handle and the way her grandma would pause and turn the dough with one hand. Lisa Ochoa reminisced about childhood days at her family ranch, writing, “I can still hear the rolling pin hitting the board in a beat all its own.” 

But while many of our readers inherited the family recipe, others confess that they never learned how to mix lard into flour or heat the griddle to just the right temperature. These days, most New Mexicans get that taste of home at restaurants like Duran Central Pharmacy, near Albuquerque’s Old Town, a 76-year-old institution where every tortilla is still rolled, turned, and cooked by hand.

Recently, we pulled up our stools and sat raptly as one of Duran’s tortilla masters, Cecilia Granados, gave us the lesson we never had. We took notes and photos. On the following pages, you’ll find a step-by-step tutorial. Take Granados’ tips, master your own tortilla technique, then pass it on to the hungry little ones in your kitchen and we’ll all have a panza llena and a corazon contento forever.

Over the course of its 95 years, New Mexico Magazine has published a baker’s dozen of tortilla recipes, each one slightly different. Duran’s cooks didn’t want to reveal their exact formula. But, while photographing one of them (right), we could tell their recipe shares the same ingredients as all of ours: flour, lard (or shortening, if you must), salt, baking powder, and water. The real secret is in the technique.

Ingredients
2 cups flour
1 teaspoons baking powder
1 teaspoon salt
1 tablespoon lard or vegetable shortening
3/4 cup lukewarm water

  1. In a large mixing bowl, stir together the flour, baking powder, and salt, then add the lard or shortening. Work the fat into the flour with your hands until it resembles coarse bread crumbs.
  2. Add the water.
  3. Mix with your hands until it comes together into a sticky dough.
  4. Gather the dough and turn it out onto a floured surface (the bowl works fine for the pros), kneading for about a minute until it becomes smooth and satiny. Let it rest at least 15 minutes.
  5. Pinch off an egg-size ball. Duran’s tortillas are very big and very puffy, so Cecilia Granados&apos ball is the size of a turkey egg.
  6. Shape the dough into a fat disk. Repeat with the remaining dough.
  7. On a floured surface, give each disk a few quick passes with a roller, pressing from the center toward the edges. Give the dough a quarter turn and repeat until the circle is between 1/8- and -inch thick and 10� inches in diameter.
  8. Heat a large cast-iron griddle or pan over high heat, to about 500°. Add one circle of dough and cook 30� seconds, until large bubbles form across the surface. Check if brown spots have appeared on the bottom. If so, flip the tortilla and cook another 30� seconds, until it puffs and browns on the other side. Rest the tortillas under a towel while you cook the others.


WHO MAKES THE BEST TORTILLAS?
Share your favorites with us on Instagram at @NewMexicoMag, or on our Facebook page.

Author: Gwyneth Doland

Gwyneth Doland is a former line cook whose greatest love is simple food cooked well.


Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.

Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.

Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer. Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.


HOW TO MAKE HOMEMADE SOFT FLOUR TORTILLAS

When it’s time to make your tortillas, there are a few tips that you should consider for best results:

1. If you have a griddle, now is the time to use it! Since these tortillas are cooked, not baked, a griddle is a great way to make a few tortillas at a time. I use a Broil King griddle for making them and the results were spectacular. If you don’t have a griddle, a large cast-iron skillet works great, too.

2. When making the tortillas in batches, be sure to leave the yet-to-be-cooked dough balls under a kitchen towel so they don’t dry out! The same goes for the cooked tortillas: once you’ve cooked them, stack them and wrap them in a towel so they stay nice and warm and soft.

3. Storing extra tortillas is easy! Be sure to let them cool completely, then stack them up and keep them in an airtight container at room temperature for up to 3 days.

Now you’re set for the best taco night of your life. Just don’t be surprised if these soft flour tortillas ruin you from ever buying ones from the store again. Just be sure to have a lot of bacon on hand for the future.

Need taco recipe inspiration? Try these Blackened Salmon and Mango Tacos or these Slow Cooker Green Chile Pork Tacos. MAJOR YUMS.