Mexican Flour Tortillas: Great Recipe for ALL Your Flour Tortilla Needs

lard

🥗Healthier: coconut oil

💰Cheaper: vegetable shortening

Coconut oil is a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

Add 420 grams of all-purpose flour to a bowl.

Add 1.5 teaspoons of baking powder and 1.25 teaspoons of salt to the flour and whisk together.

If using a stand mixer, attach the paddle and start on low. If doing by hand, use a spoon or your hands.

Add 6 tablespoons (77 grams) of vegetable shortening to the dry ingredients and mix until blended, resembling pie dough.

Switch to the dough hook and slowly pour in 250 milliliters of warm water while the mixer is on low.

Knead the dough for 5 minutes until it becomes soft and pulls away from the bowl. Add additional flour or water if needed.

Gather the dough and cover it, letting it rest for 30 minutes. It can also be refrigerated overnight.

After resting, lightly flour a work surface and divide the dough into 10 equal pieces for large tortillas or 20 for small tortillas.

Shape each piece into a smooth ball and let them rest for 15 minutes, covered.

Preheat a 12-inch dry skillet on medium-high heat and prepare a heatproof plate with foil to keep tortillas warm.

Roll out each dough ball on a floured surface to about 10-12 inches in diameter for large tortillas or 5-6 inches for small.

Check if the skillet is hot enough by splattering water in it; it should sizzle.

Cook each tortilla for about 1 minute on one side, then flip and cook for another minute or so, adjusting heat as necessary.

If the tortilla bubbles up, check the bottom for browning and flip if necessary.

Place cooked tortillas on the prepared plate and cover with foil to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens