The Perfect Flour Tortilla Recipe

19 Jan 2014

This flour tortilla recipe is perfect in places where humidity rises up to 100%. Alas, alas, the perfect one is finally made!

Summary

Yield	Flour tortillas
Prep time	30 minutes
Cooking time
Total time	30 minutes

Description

Flour tortilla is a very popular kind of food wrap in Mexico that was brought to the US, and there remains a popular commodity.

When we moved to the Philippines, this item is not readily available, otherwise it is found in imported section of some supermarkets, and the product is stiff. Nothing beats fresh as well, so I prompted myself to make our own. And boy, believe me, making this is super easy!

Ingredients

2 1⁄2 c

All Purpose flour (3rd class) – plus more to dust

1⁄2 t

coarse sea salt

1⁄2 c

hot water (hot but not boiling)

1⁄2 t

baking powder

1⁄3 c

shortening, melted/warm

Instructions

Preparing the dough

Melt salt in hot water.

In a separate mixing bowl, mix together flour and baking powder.

Pour in shortening and start mixing the flour with a wooden or stainless steel spatula or ladle. Gradually add hot water and keep mixing until dough can be formed. In places where humidity reaches up to 100%, ½ cup water to this amount of flour is enough. Otherwise, add more water. Dough should not stick to your hand when kneaded.

Knead up to 8 minutes (by hand), or until dough is smooth.

Let rest from 30-45 minutes at room temperature, wrapped with a cling wrap. This step is necessary for the flour’s gluten amount to increase. Resting also helps you form the tortilla much easier.

Shaping the dough

Divide dough into approximately 12 equal parts and form into a ball.

Dust a clean surface with some flour, then roll the balls flat with rolling pin. Rolling should go in alternately opposite direction each time to make a round tortilla flour. Your tortillas may not be perfectly round, but it’s okay, as long as each has at least of similar sizes.

I usually desire thinner flour tortillas as they are much easier to roll.

Heating tortillas

Heat a non-stick pan in low-medium heat.

Place a tortilla in the middle of heated pan. When the top starts to bubble with air, flip over and cook a little bit more (about 8-10 seconds), or until it has golden brown spots.

The tortilla bubbles.

Golden brown spots.

Place all cooked tortilla in a plate covered with aluminum foil or clean towel.

Let cool. Cover with cling wrap or store in an airtight container when cooled. Place in refrigerator and use within 5 days. You may also freeze these tortillas within 3 months.

Below is how my American husband simply likes it done: