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!
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
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.
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.
- 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