Flour Tortillas Recipe

All-purpose flour: The main ingredient providing structure and texture to the tortillas.

Salt: Enhances the flavor of the tortillas.

Warm water: Helps to bring the dough together and makes it pliable.

Vegetable oil: Adds moisture and fat, making the tortillas soft and flexible.

When rolling out the dough, ensure it is evenly flattened to achieve a uniform thickness. This helps the tortillas cook evenly and prevents any parts from being undercooked or overcooked. Additionally, if the dough sticks to the rolling pin or surface, lightly dust with flour to maintain a smooth rolling process.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the tortillas healthier.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used for a more subtle saltiness.

• warm water - Substitute with milk: Using milk can make the tortillas softer and add a slight richness.

• warm water - Substitute with vegetable broth: Vegetable broth can add a subtle depth of flavor to the tortillas.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor and is a healthier fat option.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and works well for those looking for a dairy-free option.

• Allow the tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each tortilla to prevent them from sticking together.
• Store the tortillas in an airtight container or a resealable plastic bag. Ensure all air is squeezed out to maintain freshness.
• Keep the container or bag in the refrigerator if you plan to use the tortillas within a week. This helps maintain their texture and flavor.
• For longer storage, consider freezing the tortillas. Lay them flat in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the tortillas to a resealable freezer bag, removing as much air as possible to prevent freezer burn.
• Label the bag with the date to keep track of their freshness. Frozen tortillas can last up to 3 months.
• To thaw, place the desired number of tortillas in the refrigerator overnight or at room temperature for a few hours.
• Reheat the tortillas by wrapping them in a damp paper towel and microwaving for 15-20 seconds, or by warming them in a skillet over medium heat for a few seconds on each side.

• Stovetop Method: Place a skillet or griddle over medium heat. Once hot, lay a tortilla on the surface and heat for about 20-30 seconds on each side. This method helps retain the tortilla's original texture and flavor.

• Microwave Method: Wrap the tortillas in a damp paper towel or cloth and place them on a microwave-safe plate. Heat on high for 30 seconds to 1 minute, depending on the number of tortillas. This method is quick but can make the tortillas slightly chewy.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the tortillas in aluminum foil and place them in the oven for about 10-15 minutes. This method is great for reheating a large batch and keeps them soft and pliable.

• Steam Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and layer the tortillas inside. Cover and steam for about 1-2 minutes. This method keeps the tortillas moist and soft.

• Toaster Oven Method: Preheat the toaster oven to 350°F (175°C). Wrap the tortillas in foil and heat for about 5-10 minutes. This method is convenient for reheating a few tortillas without using a full-sized oven.

• Mixing bowl: A large bowl used to combine the flour and salt, and later to mix in the warm water and vegetable oil.

• Measuring cups: Used to measure out the correct amounts of flour and warm water.

• Measuring spoons: Used to measure the salt and vegetable oil accurately.

• Rolling pin: Essential for rolling each dough ball into a thin circle.

• Skillet: A flat pan used to cook the tortillas over medium-high heat.

• Spatula: Useful for flipping the tortillas in the skillet to ensure even cooking.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading and rolling.

• Knife: Used to divide the dough into 8 equal parts.

Prepare ingredients ahead: Measure and set out flour, salt, water, and vegetable oil before starting.

Use a stand mixer: Save time by mixing the dough with a stand mixer instead of by hand.

Preheat the skillet: Ensure the skillet is hot and ready to go before you start cooking the tortillas.

Roll all at once: Roll out all the dough balls into circles before you start cooking to streamline the process.

Cook multiple tortillas: If your skillet is large enough, cook two tortillas at a time.