Description
Learn how to make soft, pliable, and flavorful homemade flour tortillas with this easy recipe. These tortillas are perfect for your favorite Mexican-inspired meals and are far superior to store-bought versions. Using simple ingredients like all-purpose flour, avocado oil, and water, you can make delicious fresh tortillas with just a tortilla press and a cast-iron skillet.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour, spooned and leveled, plus more for kneading
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Wet Ingredients
- ¼ cup avocado oil, plus more for brushing
- ¾ cup water, plus more as needed
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and sea salt until well combined to form the dry mix.
- Form Dough: Add the avocado oil and water to the dry ingredients and mix with a fork until a shaggy dough forms. If the dough is too dry, add additional water, one tablespoon at a time, until it comes together smoothly.
- Knead Dough: Turn the dough out onto a floured surface and knead it to form a smooth ball, approximately 1 minute. If the dough feels sticky, knead in a bit more flour to reach the right consistency.
- Divide and Rest: Divide the dough into 12 equal portions. Roll each portion into a ball, press down slightly on top, then brush them lightly with avocado oil. Cover the dough balls with plastic wrap or a damp towel and let them rest for 30 minutes to relax the gluten.
- Press Tortillas: Once rested, remove one dough ball from under the cover. Place it between two sheets of parchment paper sized to fit your tortilla press. Use the press to flatten the dough into a 6 to 7-inch circle. If you don’t have a press, roll out the dough on a floured surface with a rolling pin into the same size circle.
- Preheat Skillet: Heat a dry cast-iron skillet over medium-high heat until hot, but not smoking.
- Cook Tortillas: Peel off one sheet of parchment from the pressed tortilla and place the dough side down on the skillet. Remove the second parchment sheet. Cook the tortilla for about 30 seconds on one side until browning spots appear, then flip and cook the other side for an additional 30 seconds. Adjust heat as needed to prevent burning while ensuring the tortilla cooks through.
- Keep Warm and Repeat: Wrap cooked tortillas in a kitchen towel to keep warm and soft. Repeat the pressing and cooking process for all remaining dough balls until all tortillas are cooked and ready to serve.
Notes
- Use parchment paper when pressing the tortillas to prevent sticking and to make it easier to transfer to the skillet.
- Letting the dough rest is essential for soft tortillas as it helps relax the gluten.
- Adjust water quantity slightly depending on flour absorption; dough should be soft but not sticky.
- Cook tortillas on medium-high heat but watch closely to avoid burning; adjust heat if necessary.
- These tortillas are best served fresh but can be stored wrapped in foil or airtight container for a day and reheated on a skillet.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican