Flour Tortillas
Flour Tortillas
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 3/4 cup warm water
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture.
⏱️ 1 min
- 2
Pour the vegetable oil and warm water into the well. Begin mixing with a spoon, then switch to your hands once the dough starts to come together. Knead the dough for 2-3 minutes until it forms a smooth, elastic ball. If the dough is too sticky, add a tiny bit more flour; if it's too dry, add a tiny bit more warm water, 1 teaspoon at a time.
⏱️ 5 min
- 3
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 10 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
⏱️ 10 min
- 4
Divide the rested dough into 8 equal pieces. Roll each piece into a small ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin, round tortilla, about 6-8 inches in diameter. Try to roll them as thin as possible without tearing.
⏱️ 7 min
- 5
Heat a cast-iron skillet or a non-stick pan over medium-high heat. Do not add any oil to the pan. Once the pan is hot, place one tortilla in the skillet.
⏱️ 1 min
- 6
Cook the tortilla for 30-45 seconds on the first side, or until small bubbles appear on the surface and light brown spots form on the underside. Flip the tortilla and cook for another 30-45 seconds on the second side, until it puffs up slightly and develops more brown spots.
⏱️ 1 min
- 7
Remove the cooked tortilla from the skillet and place it in a tortilla warmer or wrap it in a clean kitchen towel to keep it warm and pliable. Repeat with the remaining dough balls.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Flour Tortillas
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 3/4 cup warm water
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture.
⏱️ 1 min - 2
Pour the vegetable oil and warm water into the well. Begin mixing with a spoon, then switch to your hands once the dough starts to come together. Knead the dough for 2-3 minutes until it forms a smooth, elastic ball. If the dough is too sticky, add a tiny bit more flour; if it's too dry, add a tiny bit more warm water, 1 teaspoon at a time.
⏱️ 5 min - 3
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 10 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
⏱️ 10 min - 4
Divide the rested dough into 8 equal pieces. Roll each piece into a small ball. On a lightly floured surface, use a rolling pin to roll each ball into a thin, round tortilla, about 6-8 inches in diameter. Try to roll them as thin as possible without tearing.
⏱️ 7 min - 5
Heat a cast-iron skillet or a non-stick pan over medium-high heat. Do not add any oil to the pan. Once the pan is hot, place one tortilla in the skillet.
⏱️ 1 min - 6
Cook the tortilla for 30-45 seconds on the first side, or until small bubbles appear on the surface and light brown spots form on the underside. Flip the tortilla and cook for another 30-45 seconds on the second side, until it puffs up slightly and develops more brown spots.
⏱️ 1 min - 7
Remove the cooked tortilla from the skillet and place it in a tortilla warmer or wrap it in a clean kitchen towel to keep it warm and pliable. Repeat with the remaining dough balls.
⏱️ 6 min