Homemade Flour Tortillas (2024)

FAQs

Why do my homemade flour tortillas get hard? ›

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas.

These Easy Homemade Flour Tortillas are so much better than anything from the store. Homemade tortillas are extra soft, doughy, and chewy. I like to add salted butter, for extra deliciousness. Fresh flour tortillas are so easy to make at home and pretty difficult to mess up.

It can sit on the counter for up to an hour if needed, but don't go beyond that. Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.

The most important part of making a great tortilla is to not overwork the dough and to make sure it is hydrated enough. If the dough is overworked, then it will be difficult to roll out. If the dough is not hydrated enough, then they will dry out and not be pliable.

They can be softened in a skillet with a small amount cooking oil. Put them in, One layer at a time, leave space, turn over and when softened remove carefully. There are tortilla and wraps. Tortillas,even flour ones,are thinner than wraps.

It's extremely easy and only takes a few ingredients. Not only do homemade tortillas taste much better than store-bought tortillas, but they are extremely cheap to make using only three ingredients, well four, if you count water!

Too little water and your tortilla will crumble when pressed.

Back lard is preferable for its very mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted for great results. The tortillas are best eaten fresh and while still warm.

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

Homemade tortillas should be stored in an airtight container or plastic bag at room temperature for up to 2 days. If you want to keep them longer, you can store them in the refrigerator for up to a week or in the freezer for up to 3 months.

Why do my flour tortillas come out rubbery? ›

Why do my flour tortillas come out tough and chewy? This is most likely because the dough was overworked. Only mix just until a dough ball forms, and be sure to let the dough rest for a minimum of 30 minutes.

Warm water: Using warm water instead of cold water helps the dough come together more easily and dissolves the salt in our dough. Fat: To make our homemade tortillas soft and pliable, you need some fat in the dough. Use oil, lard, butter, or shortening.

A common problem with homemade tortillas is cracked and jagged edges, a surefire sign that the dough needs more water. You can prevent cracked tortillas by pressing a test tortilla before you roll the rest of the dough into balls.

Warm water: Using warm water instead of cold water helps the dough come together more easily and dissolves the salt in our dough. Fat: To make our homemade tortillas soft and pliable, you need some fat in the dough. Use oil, lard, butter, or shortening.

To keep tortillas pliable after you heat them, stack them under a slightly dampened cloth or paper towel until the moment you use them.

So, if you don't have baking powder then you can omit it altogether. The tortillas will be just as good! However, the version I tested that had more baking powder resulted in a thicker, doughy tortilla that wasn't as pliable and was harder to roll when making a burrito or wrap.