Flour Tortillas
Flour Tortillas
Ingredients
- 500 grams all-purpose flour
- 250 ml warm water
- 1 teaspoon salt
- 1 tablespoon oil
- 10 grams baking powder
- 1/2 cup vegetable shortening, or lard, or butter
Instructions
- 1
In a large bowl, combine the 500 grams of all-purpose flour, 1 teaspoon of salt, and 10 grams of baking powder. Mix these dry ingredients thoroughly.
⏱️ 2 min
- 2
Add 1 tablespoon of oil and 1/2 cup of vegetable shortening (or lard, or butter) to the dry mixture.
⏱️ 1 min
- 3
Mix the ingredients by hand, rubbing them together until the mixture resembles breadcrumbs.
⏱️ 3 min
- 4
Gradually add the 250 ml of warm water, mixing continuously until a cohesive dough forms.
⏱️ 3 min
- 5
Transfer the dough to a clean countertop and knead it for 5 to 10 minutes until it becomes smooth and elastic.
⏱️ 10 min
- 6
Divide the dough into 12 equal pieces and roll each piece into a smooth ball.
⏱️ 5 min
- 7
Cover the dough balls with a clean cloth and let them rest for at least 30 minutes to allow the gluten to relax.
⏱️ 30 min
- 8
Lightly flour a clean surface. Take one dough ball and, using a rolling pin, roll it out into a thin, round tortilla.
⏱️ 1 min
- 9
Heat a comal or a flat pan over medium-high heat.
⏱️ 2 min
- 10
Place one rolled tortilla on the hot comal/pan. Cook for approximately 30 seconds on the first side, then flip it.
⏱️ 1 min
- 11
Cook for another 30 seconds on the second side, then flip it once more.
⏱️ 1 min
- 12
The tortilla should puff up. If it doesn't, gently press down on it with your hand to help it inflate.
⏱️ 1 min
- 13
Once cooked, remove the tortilla from the comal/pan and place it in a tortilla warmer or wrap it in a clean cloth to keep it warm and soft while you cook the remaining tortillas.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Flour Tortillas
- 500 grams all-purpose flour
- 250 ml warm water
- 1 teaspoon salt
- 1 tablespoon oil
- 10 grams baking powder
- 1/2 cup vegetable shortening, or lard, or butter
Instructions
- 1
In a large bowl, combine the 500 grams of all-purpose flour, 1 teaspoon of salt, and 10 grams of baking powder. Mix these dry ingredients thoroughly.
⏱️ 2 min - 2
Add 1 tablespoon of oil and 1/2 cup of vegetable shortening (or lard, or butter) to the dry mixture.
⏱️ 1 min - 3
Mix the ingredients by hand, rubbing them together until the mixture resembles breadcrumbs.
⏱️ 3 min - 4
Gradually add the 250 ml of warm water, mixing continuously until a cohesive dough forms.
⏱️ 3 min - 5
Transfer the dough to a clean countertop and knead it for 5 to 10 minutes until it becomes smooth and elastic.
⏱️ 10 min - 6
Divide the dough into 12 equal pieces and roll each piece into a smooth ball.
⏱️ 5 min - 7
Cover the dough balls with a clean cloth and let them rest for at least 30 minutes to allow the gluten to relax.
⏱️ 30 min - 8
Lightly flour a clean surface. Take one dough ball and, using a rolling pin, roll it out into a thin, round tortilla.
⏱️ 1 min - 9
Heat a comal or a flat pan over medium-high heat.
⏱️ 2 min - 10
Place one rolled tortilla on the hot comal/pan. Cook for approximately 30 seconds on the first side, then flip it.
⏱️ 1 min - 11
Cook for another 30 seconds on the second side, then flip it once more.
⏱️ 1 min - 12
The tortilla should puff up. If it doesn't, gently press down on it with your hand to help it inflate.
⏱️ 1 min - 13
Once cooked, remove the tortilla from the comal/pan and place it in a tortilla warmer or wrap it in a clean cloth to keep it warm and soft while you cook the remaining tortillas.
⏱️ 5 min