Homemade Flour Tortillas

Name: Homemade Flour Tortillas
Prep time: 15 min
Total time: 30 min
Yield: 1 dozen (6- to 7-inch) tortillas
Ingredients: 1 teaspoon kosher salt; 3/4 cup cold water; 2 3/4 cups all-purpose flour, plus more for dusting the work surface; 1/3 cup shortening

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1 dozen (6- to 7-inch) tortillas Easy

Total: 30 mins Active: 15 mins

4 Ratings

Ingredients (4)

1 teaspoon kosher salt
3/4 cup cold water
2 3/4 cups all-purpose flour, plus more for dusting the work surface
1/3 cup shortening

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Nutritional Information

Calories155
Fat5.97g
Saturated fat1.47g
Trans fat0.75g
Carbs21.86g
Fiber0.77g
Sugar0.08g
Protein2.96g
Cholesterol
Sodium114.3mg
Nutritional Analysis per serving (12 servings) Powered by

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Getting homemade flour tortillas right confounded us, until a tip from our Home Cooking discussion board led us to this recipe from Rick Bayless. You mix flour, vegetable shortening, water, and salt in the food processor, divide the dough and let it rest, roll it out with a rolling pin, and cook in a cast-iron skillet. These tortillas are easier to make than biscuits, and can take a taco from pretty good to unbelievably great.

by Chris Rochelle

Instructions

1Stir the salt into the water.
2Put the measured flour and shortening into a food processor fitted with the dough attachment. Pulse until well mixed.
3The texture of the flour-shortening mixture will be rough and clumpy. Use a spoon to even it out.
4Gradually add the salted water while pulsing for about 30 seconds. The mixture will look like a shaggy mess.
5Pulse for another 30 seconds, then dump it out onto a lightly floured work surface and form into a ball.
6On your floured work surface, roll the dough into a thick cylinder.
7Cut it into 2 equal pieces.
8Slice each half into 6 pieces, to make 12 pieces total.
9Roll the pieces into balls.
10Arrange the dough balls on a plate and cover with plastic wrap; allow to rest for 15 minutes.
11After 10 minutes, place a cast-iron skillet over medium heat.
12Let the cooking begin! On a lightly floured surface, take 1 ball at a time and flatten it with the palm of your hand.
13Roll it back and forth a couple of times with a rolling pin.
14Flip the dough, reverse the angle, and roll again. Flip and roll again if necessary—your tortillas should measure 6 to 7 inches in diameter.
15Cook the tortillas in the hot skillet for 1 minute—bubbles should form on the uncooked surface. Flip, cook for another 5 seconds, and remove from the pan. Collect the cooked tortillas in a dishtowel-lined basket. Keep cooking and stacking the tortillas in the basket until all 12 are done. They’ll steam in the towel and become soft! Serve at once.

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