EASY FLOUR tortillas you can make | Villa Cocina

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil is healthier due to its unsaturated fats, while vegetable shortening is often cheaper.

In a large bowl, combine 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1.5 teaspoons of kosher salt. Mix until well incorporated.

Add 5 tablespoons of melted unsalted butter and mix until combined.

Gradually add 1 cup of warm water, mixing until all dry flour is moistened.

Transfer the dough onto a clean non-stick surface and knead for about 5 minutes until smooth and soft, avoiding adding more flour to prevent drying out.

Mold the dough into a ball by tucking the sides and rotating it.

Cut the dough into 8 equal portions, each about 3 ounces, using a bench scraper.

Mold each portion into a tight ball and place them on a non-stick surface, rubbing softened butter on your hands to prevent sticking.

Cover the dough balls with plastic wrap and let them rest for 30 minutes to relax the gluten.

After 30 minutes, lightly flour the surface and rolling pin, then roll each ball into a thin circle about 11 inches in diameter, rotating as you roll.

Preheat a non-stick comal on medium-high heat until very hot.

Place the first rolled tortilla on the comal and cook for about 15-20 seconds until bubbles form on the surface.

Flip the tortilla and cook for another 15-20 seconds, watching for it to puff up.

Flip again and cook for an additional 10 seconds to ensure it is fully cooked and has a nice puff.

Transfer the cooked tortilla to a dish and cover it with kitchen towels to keep warm and soft while cooking the remaining tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens