Flour Tortillas
Flour Tortillas
Ingredients
- 500 g bread flour
- 280 g warm water
- 70 g extra virgin olive oil
- 10 g salt
Instructions
- 1
Weigh 500 grams of bread flour into a large mixing bowl.
⏱️ 1 min
- 2
Add 10 grams of salt to the flour and whisk briefly to combine.
⏱️ 1 min
- 3
In a separate container, weigh 280 grams of warm water.
⏱️ 1 min
- 4
Add 70 grams of extra virgin olive oil to the warm water and stir to combine.
⏱️ 1 min
- 5
Pour the wet ingredients (warm water and extra virgin olive oil) into the bowl with the dry ingredients (bread flour and salt).
⏱️ 1 min
- 6
Mix the ingredients, preferably in a stand mixer fitted with a dough hook, until a shaggy dough forms. If mixing by hand, combine until no dry flour remains.
⏱️ 3 min
- 7
Continue kneading the dough in the stand mixer on medium speed for 5-7 minutes, or by hand on a lightly floured surface for 8-10 minutes, until it becomes smooth and elastic.
⏱️ 7 min
- 8
Remove the dough from the mixer, shape it into a smooth ball, and place it in a lightly oiled bowl. Turn the dough once to coat.
⏱️ 1 min
- 9
Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min
- 10
Remove the rested dough from the bowl and place it on a lightly floured surface.
⏱️ 1 min
- 11
Divide the dough into 10 equal portions. For consistent size, you can weigh each portion to be approximately 86 grams.
⏱️ 2 min
- 12
Roll each portion into a small, smooth ball. Keep the dough balls covered with a clean kitchen towel or plastic wrap to prevent them from drying out.
⏱️ 2 min
- 13
Heat a cast iron pan or griddle over medium-high heat. While the pan is heating, take one dough ball and, using a rolling pin, roll it out thinly into a flat, round tortilla shape, about 6-8 inches (15-20 cm) in diameter. Aim for an even thickness.
⏱️ 1 min
- 14
Once the pan is hot, place the rolled-out tortilla onto it. Cook for 30-45 seconds per side, until it begins to bubble and lightly brown in spots.
⏱️ 1 min
- 15
Flip the tortilla and cook for another 30-45 seconds on the second side, until it's cooked through and has light brown spots.
⏱️ 1 min
- 16
Once cooked, remove the tortilla from the pan and stack it with other cooked tortillas. Immediately cover the stack with a clean kitchen towel to keep them warm and soft while you cook the remaining tortillas.
⏱️ 1 min
- 17
Repeat steps 13-16 with the remaining dough balls.
⏱️ 8 min
- 18
Serve the warm tortillas immediately with your favorite fillings, or store them covered in a clean cloth or airtight container for later use.
Kitchen Tools
Nutrition Facts (per serving)
Flour Tortillas
- 500 g bread flour
- 280 g warm water
- 70 g extra virgin olive oil
- 10 g salt
Instructions
- 1
Weigh 500 grams of bread flour into a large mixing bowl.
⏱️ 1 min - 2
Add 10 grams of salt to the flour and whisk briefly to combine.
⏱️ 1 min - 3
In a separate container, weigh 280 grams of warm water.
⏱️ 1 min - 4
Add 70 grams of extra virgin olive oil to the warm water and stir to combine.
⏱️ 1 min - 5
Pour the wet ingredients (warm water and extra virgin olive oil) into the bowl with the dry ingredients (bread flour and salt).
⏱️ 1 min - 6
Mix the ingredients, preferably in a stand mixer fitted with a dough hook, until a shaggy dough forms. If mixing by hand, combine until no dry flour remains.
⏱️ 3 min - 7
Continue kneading the dough in the stand mixer on medium speed for 5-7 minutes, or by hand on a lightly floured surface for 8-10 minutes, until it becomes smooth and elastic.
⏱️ 7 min - 8
Remove the dough from the mixer, shape it into a smooth ball, and place it in a lightly oiled bowl. Turn the dough once to coat.
⏱️ 1 min - 9
Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min - 10
Remove the rested dough from the bowl and place it on a lightly floured surface.
⏱️ 1 min - 11
Divide the dough into 10 equal portions. For consistent size, you can weigh each portion to be approximately 86 grams.
⏱️ 2 min - 12
Roll each portion into a small, smooth ball. Keep the dough balls covered with a clean kitchen towel or plastic wrap to prevent them from drying out.
⏱️ 2 min - 13
Heat a cast iron pan or griddle over medium-high heat. While the pan is heating, take one dough ball and, using a rolling pin, roll it out thinly into a flat, round tortilla shape, about 6-8 inches (15-20 cm) in diameter. Aim for an even thickness.
⏱️ 1 min - 14
Once the pan is hot, place the rolled-out tortilla onto it. Cook for 30-45 seconds per side, until it begins to bubble and lightly brown in spots.
⏱️ 1 min - 15
Flip the tortilla and cook for another 30-45 seconds on the second side, until it's cooked through and has light brown spots.
⏱️ 1 min - 16
Once cooked, remove the tortilla from the pan and stack it with other cooked tortillas. Immediately cover the stack with a clean kitchen towel to keep them warm and soft while you cook the remaining tortillas.
⏱️ 1 min - 17
Repeat steps 13-16 with the remaining dough balls.
⏱️ 8 min - 18
Serve the warm tortillas immediately with your favorite fillings, or store them covered in a clean cloth or airtight container for later use.