Description
This homemade tortillas recipe brings you fresh, soft, and pliable tortillas that are perfect for any Mexican dish or a simple wrap. Made with basic pantry ingredients, these tortillas are easy to prepare and cook quickly on the stovetop, yielding a delicious and authentic taste.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup warm water
- 3 tablespoons vegetable oil (or melted shortening)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour and salt to evenly distribute the salt throughout the flour.
- Add wet ingredients and form dough: Pour in the vegetable oil and warm water, then stir with a spoon until a shaggy dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for about 3–4 minutes until smooth and elastic, which develops the gluten for a soft tortilla texture.
- Rest the dough: Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten, making rolling easier.
- Divide and shape dough balls: After resting, divide the dough into 8 equal portions and roll each portion into a smooth ball.
- Roll out tortillas: Place a dough ball on a lightly floured surface and roll it out into a thin circle, about 6–8 inches in diameter, aiming for an even thickness.
- Cook on skillet: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 30–45 seconds per side, or until bubbles form and light brown spots appear, indicating they are cooked and slightly charred.
- Keep warm: Stack cooked tortillas and keep them warm wrapped in a clean towel until ready to serve to retain softness and moisture.
Notes
- For softer tortillas, cover them with a towel immediately after cooking to retain moisture.
- These tortillas can be made ahead and reheated in a dry skillet or microwave for convenience.
- Substitute half the all-purpose flour with whole wheat flour for a whole wheat variety.
