Homemade Flour Tortillas

Soft Homemade Flour Tortillas made with butter are absolutely delicious. Soft and tender Flour Tortillas are a favorite for your next Mexican food night. The absolute best Tortillas from scratch.

Homemade Flour Tortillas are one of those things that take a little work to make but it so worth the effort and with the help of the food processor the task has become a little bit simpler.

These aren't quite authentic because I've been making Flour Tortillas with butter over the last few months since I seldom have shortening in the house and truth be told I've never bought lard..

Since these are delicious as is, why mess with a good thing?

Warning: Once you start making these it will be hard to eat store bought tortillas ever again.

Here's how I make Soft Flour Tortillas:

In a food processor fitted with the dough blade add: 

• 3 1/2 cups Flour
• 1 teaspoon Salt
• 2 1/2 teaspoons Baking Powder

Pulse until combined.

Cut 3/4 cup Cold Butter into tablespoon sized pieces and add to flour mixture. Pulse until butter is in pea sized pieces.

If you don't have a food processor butter can be cut into flour using a pastry cutter.

Slowly pour 1 1/3 cup hot water while mixing dough on dough setting until dough pulls together and becomes smooth but will still be sticky about 2 minutes.

Place Tortilla dough in a bowl.

Cover with a clean kitchen towel and allow to rest for 30 minutes to an hour.

This allows the flour to absorb the water making the dough less sticky and easier to work with.

Divide dough into 4 balls. Cut each ball into 5 equal pieces, for a total of 20 golf ball sized balls. 

Recover and allow to rest for another 20-30 minutes.

The second resting of the dough makes the balls easier to roll.

Roll dough into a circle between 2 pieces of parchment paper or on a lightly floured surface until as thin as possible.

They probably won't be a perfect circle, that's life don't fret!

Extra tortillas can be stored between parchment paper in a plastic ziploc bag for 1-2 days before cooking because they are best when eaten fresh!

Cook tortillas on a hot grill or cast iron pan. 

Tortillas are ready to flip when they start to bubble and start to become lightly brown.

Bake on other side until bubbly and puffy. 

Store cooked tortillas between a kitchen towel.

Soft and chewy everything you love in good Homemade Soft Flour Tortillas. So good!

Make sure to check out these other Mexican favs to go with your Soft Flour Tortillas:

• Crockpot Barbacoa Beef
• Cilantro Lime Rice
• Chicken Enchiladas
• Carne Asada
• Mango Margaritas

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Tortillas, Flour Tortillas, Side Dish, Mexican Food,

Mexican

Yield: 20

Author: Serena Bakes Simply From Scratch

Homemade Flour Tortillas

Soft Homemade Flour Tortillas made with butter are absolutely delicious. Soft and tender Flour Tortillas are a favorite for your next Mexican food night. The absolute best Tortillas from Serena Bakes Simply From Scratch.

Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour

Ingredients

• 3 1/2 cups All-Purpose Flour
• 1 teaspoon Salt
• 2 1/2 teaspoons Baking Powder
• 3/4 cup Cold Butter, Cut Into 1 tablespoon pieces
• 1 1/3 cup Hot Water, Almost Boiling

Instructions

1. In a food processor fitted with a dough blade add flour, sea salt, and baking powder. Pulse until combined. If a food processor isn't available add to a large bowl, and mix until combined.
2. Add cold butter and pulse, until butter is the size of peas or cut butter into flour using a pastry cutter.
3. Slowly pour hot water through feed tube while mixing dough on dough setting, until dough pulls together, and becomes smooth, but will still be sticky about 2 minutes. If you're making tortillas by hand slowly pour water into the flour mixture while mixing.
4. Knead dough by hand until smooth, about 7 minutes.
5. Place dough in a large bowl and cover with a kitchen towel. Allow dough to rest for 30 minutes.
6. Divide dough into 4 equal pieces divide each piece into 5 equal golf ball sized pieces. Cover balls with a kitchen towel and allow to rest for 20 minutes.
7. Roll dough between 2 pieces of parchment paper or on a lightly floured surface as thin as possible into a circle.
8. If you roll tortillas between parchment they can be stored between parchment paper in a ziploc bag in the refrigerator for up to 2 days and baked as needed.
9. To cook tortillas heat a grill or heavy duty cast iron pan over high heat until hot. Bake tortilla until bubbly, and lightly brown 30 seconds-1 minutes, flip tortillas, and brown other side.
10. Wrap cooked tortillas in a kitchen towel to keep warm.

Nutrition Facts

Calories

140.96

Fat

7.12 g

Sat. Fat

4.41 g

Carbs

16.86 g

Fiber

0.59 g

Net carbs

16.27 g

Sugar

0.06 g

Protein

2.33 g

Sodium

222.50 mg

Cholesterol

18.30 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2014 Serena Bakes Simply From Scratch

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