Flour Tortillas
The easiest store-bought swap.
If your home is anything like mine, we go through a lot of tortillas. As a busy mom, they are perfect to have on hand for a quick lunch! Sadly, grocery store tortillas a filled with chemicals and preservatives. Homemade
flour tortillas are so quick and easy to make, it’s hard not to justify making them at home!
The easiest no-rise bread option.
Since tortillas do not require a rising agent, this dough is incredibly fast to whip up. You could have fresh and warm tortillas waiting for you within 30 minutes!
Rolling these properly is key.
When rolling these out, you want them to be as thin as possible. If your tortillas are thick, they will be hard to fold and wrap. If you have one on hand, you can even utilize a tortillas press to make this step even easier!
Proper storing:
Keep these in an air tight container at room temperature. They will stay fresh for up to 5 days. You can also freeze and that these as needed!
Flour Tortillas
Ingredients
- 375 g All Purpose Flour (3 cups)
- 75 g Softened Butter (1/3 cup)
- 237 g Hot Water (1 cup)
- 2 tsp Salt
Instructions
- Add the flour, salt, and butter to the bowl of a stand mixer with the dough hook attached. Begin stirring it on low, then slowly add the hot water. Allow the dough to mix on a medium speed for 5 minutes.
- Remove the dough onto a floured surface and knead it for 5 minutes. Place the dough back into the bowl and allow it to rest, covered for 20 minutes.
- After the rest, divide the tortillas into even pieces. I prefer to make 8 medium sized tortillas or 16 small tortillas. Keep the dough covered with a towel as you roll and cook to ensure the dough does not dry out.
- Begin heating a skillet over medium heat. Roll the dough balls into very thin circles, one at a time. Add the rolled dough onto the hot, greased skillet. Allow it to cook on each side for 20-30 seconds, until both sides have small golden brown spots.
- Place the tortillas on a towel-wrapped plate to keep them warm for serving.Â
