Homemade Soft Tortillas
Homemade Soft Tortillas
Ingredients
- 520 g flour
- 3 g salt, (1/2 teaspoon)
- 3 g baking powder, (1/2 teaspoon)
- 30 g oil, (2 tablespoons)
- 300 ml water, added gradually
Instructions
- 1
Add the flour, salt, baking powder, and oil into a stand mixer bowl. Mix everything together until well combined.
⏱️ 3 min
- 2
Gradually add the water while mixing with the stand mixer. Continue mixing until the dough becomes soft, smooth, and no longer sticky. The dough should form a cohesive ball.
⏱️ 7 min
- 3
Remove the dough from the mixer bowl, shape it into a ball, and place it into a clean bowl. Cover the dough with plastic wrap and let it rest for 1 hour.
⏱️ 1 min
- 4
After resting, divide the dough into approximately 10 equal balls, each weighing about 85–90 g.
⏱️ 5 min
- 5
Lightly flour a work surface. Take one dough ball and, using a rolling pin, roll it into a thin, circular tortilla.
⏱️ 2 min
- 6
Heat a pan over medium-high heat and lightly oil it. Place one tortilla on the preheated pan and cook for 25–30 seconds on the first side, until bubbles appear and some light brown spots form.
⏱️ 1 min
- 7
Flip the tortilla and cook for about 15 seconds on the second side, until it puffs up slightly.
⏱️ 1 min
- 8
As soon as each tortilla is cooked, immediately transfer it to a clean kitchen towel and wrap it. Stack the cooked tortillas in the towel to trap the steam, which helps keep them extra soft and flexible.
⏱️ 1 min
- 9
For storage, allow the tortillas to cool completely. Then, place them in an airtight plastic bag or wrap them tightly in plastic wrap to maintain their moisture and softness for the next day. Do not leave them in just a towel overnight, as they will dry out and become stiff.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Soft Tortillas
- 520 g flour
- 3 g salt, (1/2 teaspoon)
- 3 g baking powder, (1/2 teaspoon)
- 30 g oil, (2 tablespoons)
- 300 ml water, added gradually
Instructions
- 1
Add the flour, salt, baking powder, and oil into a stand mixer bowl. Mix everything together until well combined.
⏱️ 3 min - 2
Gradually add the water while mixing with the stand mixer. Continue mixing until the dough becomes soft, smooth, and no longer sticky. The dough should form a cohesive ball.
⏱️ 7 min - 3
Remove the dough from the mixer bowl, shape it into a ball, and place it into a clean bowl. Cover the dough with plastic wrap and let it rest for 1 hour.
⏱️ 1 min - 4
After resting, divide the dough into approximately 10 equal balls, each weighing about 85–90 g.
⏱️ 5 min - 5
Lightly flour a work surface. Take one dough ball and, using a rolling pin, roll it into a thin, circular tortilla.
⏱️ 2 min - 6
Heat a pan over medium-high heat and lightly oil it. Place one tortilla on the preheated pan and cook for 25–30 seconds on the first side, until bubbles appear and some light brown spots form.
⏱️ 1 min - 7
Flip the tortilla and cook for about 15 seconds on the second side, until it puffs up slightly.
⏱️ 1 min - 8
As soon as each tortilla is cooked, immediately transfer it to a clean kitchen towel and wrap it. Stack the cooked tortillas in the towel to trap the steam, which helps keep them extra soft and flexible.
⏱️ 1 min - 9
For storage, allow the tortillas to cool completely. Then, place them in an airtight plastic bag or wrap them tightly in plastic wrap to maintain their moisture and softness for the next day. Do not leave them in just a towel overnight, as they will dry out and become stiff.