Quick Breads

Easy Flour Tortillas

When I was 17 or 18 I went on a trip to Arizona with my parents over Spring Break. We did a lot of hiking and a LOT of eating. In Sedona, we went to a restaurant two nights in a row and I was amazed that the staff remembered us. My dad said that it was because they had never seen someone so petite eat so much!

I bought a couple of cookbooks while we were there and after we returned, I became absolutely obsessed with cooking Southwestern food for a while. One of my go-to recipes was to soft tacos with flour tortillas for dinner. For some reason, in the past few years I stopped making tortilla and would buy either flour or corn tortillas to use. Last night I was considering what to make and remembered my old recipe for flour tortillas. Boy are they easy to make! They only have 4 ingredients, they are easy to roll out and they cook quickly. Because they are fresh, they remain quite elastic when cooked and don’t crack like store-bought ones often do.

I found the dough really satisfying to work with as well, because it feels like playdough 🙂 I use the hottest water out of my tap for these. It is just hot enough to melt the fat and distribute it evenly through the dough. I roll out each round as the previous one is cooking.

Easy soft flour torillas
Yields: 8 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 20 Mins Total Time: 40 Mins

Easy Flour Tortillas

Have delicious tender flour tortillas on the table in one hour from start to finish!

Ingredients

0/4 Ingredients
Adjust Servings

Instructions

0/10 Instructions
  • In food processor, pulse flour, shortening and salt until shortening is incorporated.
  • With food processor running, gradually pour in water and mix until dough starts to form a ball.
  • Knead dough for 4-6 minutes until dough is smooth and elastic. It should feel like playdough.
  • Cover dough and let rest for at lest 20 minutes. This will make it easier to roll out
  • Divide dough into 8 portions.
  • Pre-shape dough into a disk shape with hands, then on a floured counter, roll out into a 6-8 inch round. Keep remaining dough covered to keep from drying out.
  • Meanwhile, heat vegetable oil in a cast iron skillet over medium heat until smoking. Then wipe the oil out with a paper towel.
  • Add one tortilla and cook until you start to see bubbles forming on top, about 1 minute.
  • Flip and cook until brown spots begin to form on 2nd side, about 1 minute.
  • Keep tortillas warm by placing the covered, in the oven on low heat while you cook remaining tortillas.

0 Comments

  1. This is so timely! I’m making refried beans tonight, and was sad that I have no tortillas. And like magic, here’s the recipe.

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