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February 18, 2020

Flour Tortilla


Easy to make, budget-friendly, and preservative-free tortillas. Homemade flour tortillas are delicious, chewy, and a taste uncomparable with a store-bought tortilla.
Perfect for burritos, quesadillas, chimichangas, wrap and more!


Some say the origin of the Flour Tortilla was Northern Mexico and this is why so many plates are made with flour tortillas like Quesadillas as well as Burritos, Chimichangas, and Fajitas served with a flour tortilla.


 Oldest found tortillas date back as far as 10,000 years BC and were made of native maize with dried kernel. It was the principal food of the Aztecs who lived in Mesoamerica.




Tips on Making Flour Tortillas:

  • Making flour tortillas will take some practice. My first tortillas as a teenager had some odd shapes ...some looked square, some tortillas had a cracker texture.  Looking back on why I failed was because I rushed the recipe, I skipped kneading and didn't let the dough rest.
  • Follow each step, make sure ingredients are fresh. 
  • Flour tortillas will firm up when stored in the refrigerator, just warm up again on the comal or skillet. 
  • Rolling out tortillas: I lightly flour surface and flour the rolling pin. Pat down the dough ball, and roll up and down, turn dough right, roll again, turn... repeat...
  • If your tortilla is not totally round, you can carefully stretch it to be round.



Cost of making Homemade Flour Tortillas

  • Homemade flour tortillas cost approximately 5 cents each, $.60 - $.90 a dozen.
  • Store-bought tortillas approximately 25 cents each, $3 a dozen. (prices according to regions)

Flour tortilla dough, with dough balls

How to make Flour Tortillas:

Following all the steps to making a flour tortilla is the secret to succeeding in creating a delicious soft tortilla.

Let's start
Mix dry ingredients until well blended (give your flour a quick stir before measuring)
Cut in lard or shortening ( I use a pastry cutter, but you can use your hands). Add water, a little at a time. cleaning bowl with the dough as you go. (You may need less or more warm water)

Knead dough about 5 minutes(do not skip), until soft and smooth but not sticky. (picture below) 

    Smooth tortilla dough

    Do not use flour on the surface to knead. Kneading in the same bowl is okay, but no extra flour unless sticky. 

    Place dough on cutting board, cut in half, then cut halves into halves, keep cutting until you have 16 dough pieces (7-in tortillas) (my way of achieving equal size balls) 

    Shape into 16 balls; Place on parchment paper and cover with a dishtowel and let stand for 20-30 minutes (do not skip this part) Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.

    Roll out each ball on a lightly floured surfaced (too much flour will turn out a dry tortilla)

    Place each on a hot comal or cast iron pan, the tortilla will start to bubble up, then flip. 


      Tortillas should be lightly brown on both sides (if tortillas are showing dark spots right away put the heat down a little). 
      Cover tortillas as you cook them in a clean dishcloth, or tortilla warmer.

      Right coloring for Tortilla


      What do I use to cook Tortillas

      Cast-iron Pan - Cast-iron pans provide even distribution of heat properly all around and perfect for fajita size tortillas.

      ComalNonstick Carbon Steel Round Comal 13 inch is what I use for large burrito size tortillas.

      Storing Homemade Flour Tortillas

      Refrigerator: Flour Tortillas will store for up to 2 weeks in the fridge. Store them in sealable plastic storage bags.
      Freezer: Store tortillas in freezer storage bags, squeeze all the air out. Tortillas will be good for up to 3 months.





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