Sunday, March 2, 2014

Soft Flour Tortillas

I have now past the point of no return. I have finally found the perfect homemade tortilla recipe, I will never buy tortillas from the grocery store again. For the past year or two I have been wanting to be able to find a good tortilla recipe. Have you ever looked at the ingredient list on a package of flour tortillas? If not, let me warn you now, it's not a pretty sight. Knowing that fantastically fresh and delicious tortillas can be made with just 5 ingredients (one of which is water), it disturbs me when I see the list of 20+ ingredients on the packages at the store, most of which I can hardly pronounce. This recipe makes it possible to never again pick up one of those packages of chemicals again. 

Ever since I found this recipe a few months ago, I've probably made it at least once, if not twice a week, ever since. It is just so good and easy. There are so many things you can fill tortillas will; some of my favorite ideas are eggs and cheese, sweet potato black bean, hummus and veggies, not to mention the basic seasoned ground beef with cheese, sour cream and salsa. I really think you can put anything at all in a tortilla, and it seems to always taste good! So grab your rolling pin and get to work, be creative, and have some fun! 

Soft Flour Tortilla
From King Arthur Flour
  • 2 1/2 cups All-Purpose Flour, plus additional as needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup lard (traditional); or butter, shortening, or vegetable oil
  • 7/8 to 1 cup hot tap water (about 110°F to 120°F)
To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Add the lard (or butter, shortening or oil). Use your fingers or a pastry blender to work the fat into the flour until it disappears (I used vegetable oil which didn't completely disappear, but left small lumps of fat; this didn't seem to have any effect on the finished product so don't worry). Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out.

Pour in the lesser amount of hot water, and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together.

Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour.

Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes. If you wish, coat each ball lightly in oil before covering; this ensures the dough doesn't dry out.

While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F.

Working with one piece of dough at a time, roll into a round about 8" in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.


  1. Yummy! I think I'll have to try this one! I usually buy whole wheat tortillas so I wonder if whole wheat flour would make a difference in the recipe. I'll have to try it both ways!

    1. Whole wheat flour will work, I've done it several times! They don't turn out quite as soft, but they are still delicious! I usually do about 1/3 of the flour whole wheat, and the other 2/3 all purpose, but you could try upping the WW flour even more if you want.