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Homemade Tortillas Recipe

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4.4 from 30 reviews

  • Author: Sky
  • Total Time: 60 minutes
  • Yield: 8 large or 12 small tortillas

Description

These homemade tortillas are soft, flavorful, and perfect for tacos or enchiladas. The recipe yields 8 large or 12 small tortillas made with a combination of all-purpose flour and masa harina, giving them a delightful texture and taste. They are cooked on a hot cast-iron skillet to achieve the ideal pliable softness.

Ingredients

Dry Ingredients

  • 1¾ cups all-purpose flour, plus more for rolling
  • 1 cup masa harina
  • ¾ teaspoon sea salt

Wet Ingredients

  • 5 tablespoons extra-virgin olive oil
  • ¾ cup + 2 tablespoons very warm water

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and masa harina until fully combined to ensure even distribution of flours.
  2. Add Oil: Pour in the extra-virgin olive oil and mix with a spatula until the mixture is completely incorporated.
  3. Dissolve Salt & Add Water: Dissolve the sea salt in the very warm water. Pour two-thirds of the salted water into the flour mixture and gently mix with a fork. The dough will appear clumpy initially.
  4. Mix Remaining Water: Add the remaining water and mix thoroughly to bring the dough together.
  5. Knead Dough: Transfer the dough to a lightly floured surface and knead until it becomes smooth and medium-stiff in consistency, not soft like bread dough.
  6. Portion and Rest: Divide the dough into 8 large or 12 small portions, rolling each into a ball. Place them on a plate, cover with plastic wrap, and let rest at room temperature for 30 minutes to relax the gluten.
  7. Preheat Skillet: Heat a cast-iron skillet over medium heat until hot and ready for cooking.
  8. Shape Tortillas: Using a tortilla press lined with parchment paper or a rolling pin between two parchment sheets, flatten each dough ball into a thin round tortilla.
  9. Cook Tortillas: Place each tortilla onto the dry hot skillet and cook for about 30 to 45 seconds on one side. Flip and cook the other side for another 30 to 45 seconds. Avoid overcooking to maintain softness and pliability.
  10. Keep Warm: Remove the cooked tortilla and wrap it in a kitchen towel to keep warm and soft. Repeat the process with the remaining dough, adjusting skillet heat if necessary as it gets hotter while cooking.

Notes

  • Use parchment paper when pressing or rolling out tortillas to prevent sticking and for easy handling.
  • Resting the dough for 30 minutes is essential for softer tortillas as it allows the gluten to relax.
  • Adjust skillet heat carefully since cast-iron retains heat and can get very hot, risking overcooking or burning the tortillas.
  • For different sizes, divide dough accordingly—8 portions for large, 12 for small tortillas.
  • Store any leftover tortillas wrapped tightly in a towel or airtight container and reheat on a skillet for best results.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://skysrecipes.com/homemade-tortillas-recipe/