HOMEMADE FLOUR TORTILLAS

This recipe is actually pretty simple and definitely worth the extra effort. Store bought won’t ever taste the same. The love and effort you put in make them tastes even better. These tortillas freshly made with some butter…🤤 Let’s get into it before I start drooling!

Homemade Flour Tortillas

2 & 1/2 cups All-Purpose Flour 1/2 cup Lard 1 tsp Salt 2 & 1/2 tsp Baking Powder 1 cup Hot Water Tortilla Press Ziploc or Plastic Skillet (Pan)

You literally just mix all the ingredients together until combined. Mixing by hand is the easiest.

When you’re done mixing the consistency should look like this. 

Cover the bowl with a dish towel for an hour. This allows for the dough to rise. Basically, when you press your tortillas they won’t automatically shrink back down into tiny pancakes. 

We actually made them into the size we wanted before covering but you can do this step afterward.

Once they rose they looked like this. Just a little fluffier! And they luckily do not stick together, so this made the process move quickly, since we had the sizes rolled out already.

So when it comes to pressing the tortillas you want to line the press with some sort of plastic or parchment. We used a Ziploc and cut the two sides to lay it flat like this. Place your ball in the center of the press.

Press down and give it some good pressure.

My mom most vividly remembers her Grandma making them and swiftly peeling them off the plastic just like this! This was the easiest way to get it off the plastic without ruining its shape. 

Next, immediately put it in a hot skillet and let it brown on each side. Don’t worry about sticking, the lard provides a nice barrier. 

Cook on both sides for 1-2 minutes and voila! One tortilla down 15 to go. 

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Flour & Corn Tortillas

Servings 16 tortillas

INGREDIENTS

  • 2 & 1/2 cups All-Purpose Flour

  • 1/2 cup Lard

  • 1 tsp Salt

  • 2 & 1/2 tsp Baking Powder

  • 1 cup Hot Water

  • Tortilla Press

  • Ziploc or Plastic

  • Skillet (Pan)

INSTRUCTIONS

  1. Mix all ingredients in a large bowl. Once mostly combined, knead with your hands.

  2. Cover the bowl with a dish towel and let rest for an hour.

  3. Once rested, roll the dough into small balls.

  4. Cut a ziploc bag so it covers the top and bottom of the tortilla press. Or just use plastic.

  5. Place the ball in the center and press thin.

  6. Carefully take the dough off the plastic and immediately place onto a hot skillet.

  7. Cook on both sides for 1-2 minutes.

  8. These tortillas will stay fresh for about a week, if you plan to freeze them, place parchment in between them to avoid sticking.

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