Flour Tortillas
Easy to make flour tortillas are great for homemade quesadillas and other Mexican meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10-12 tortillas 1x
Ingredients
Units
Scale
- 4 cups white or whole wheat flour or half each
- 1–1/2 teaspoons salt
- 1–1/2 teaspoons baking powder (optional)
- 1/3 cup lard, coconut oil or shortening
- 1 to 1-1/4 cups water
Instructions
- Combine dry ingredients in a large bowl. The baking powder is optional, but will make the tortillas lighter. Cut in the lard with a pastry blender or fork; mix until crumbly.
- Add enough water to form a soft dough. You may need to use a little more or less depending on your flour, just don’t get it too sticky. Knead the dough ball about 20 times. Let rest for 10 minutes.
- Divide the dough into 10-12 equal balls. Let balls rest on a sheet of wax paper or clean, well-floured surface while rolling the rest of the balls.
- Roll each ball into a 6-7 inch diameter circle, spreading the dough as thinly as possible.
- Carefully lift tortilla and place into a hot, dry skillet.
- Cook 30 seconds to 2 minutes, until pan side is dry with a few brown spots. Flip and cook the second side in a similar manner.
- Place the finished tortilla in a sealed container or large food storage bag. Repeat the process with the rest of the tortillas.
Notes
- If I have room on the counter, I roll out several of the tortillas before I start cooking, so I can keep them moving in and out of the pan quickly.
- Whole wheat flour will also make the tortillas a little less flexible and likely to break, so it may be easier to work with white flour first and gradually add more whole wheat as you become more experienced.
- The dough make be made up to 24 hours ahead and left to “soak” in a sealed container in the refrigerator for better digestibility. (Soaking reduces phytates.) Bring chilled dough to room temperature before rolling.
Find it online: https://commonsensehome.com/make-quesadillas/