Mexican Unleavened Bread Recipe (Tortillas)

corn flour

🥗Healthier: whole grain corn flour

💰Cheaper: masa harina

Whole grain corn flour is more nutritious, while masa harina is often more affordable.

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more fiber and nutrients, while all-purpose flour is usually cheaper.

Measure 1 and 1/4 cups of water in a measuring cup.

Fill the measuring cup to the 2 cup mark with oil, totaling 3/4 cup of oil.

Pour 4 cups of flour into a mixing bowl.

Set aside an extra half cup of flour for rolling later.

Add 1 teaspoon of salt to the flour in the bowl.

Attach the kneading attachment to a KitchenAid mixer and turn it on the lowest speed.

Mix until the dough looks well combined and is done.

Divide the dough into small balls, about the size of a golf ball.

Cover the dough balls with a towel and let them sit for around 10 minutes.

Flour your work table with the reserved half cup of flour.

Take a dough ball, coat both sides with flour, and roll it out into a tortilla shape.

Preheat your griddle to 400 degrees Fahrenheit or medium heat on a stovetop.

Place the rolled tortilla on the heated griddle and cook until it starts sizzling and bubbles form.

Flip the tortilla over once bubbles form and let it cook until browned to your liking.

Repeat the cooking process with the remaining tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary