Homemade Flour Tortillas
Directions
- 1Mix 1 ½ cups of all-purpose flour with one teaspoon of salt and ¼ cup of oil.
- 2Mix 1 ½ cups of all-purpose flour with one teaspoon of salt and ¼ cup of oil.
- 3Mix 1 ½ cups of all-purpose flour with one teaspoon of salt and ¼ cup of oil.
- 4Work the oil into the flour with your hands.
- 5Work the oil into the flour with your hands.
- 6Work the oil into the flour with your hands.
- 7Add boiling water, starting with ½ cup and adding more if needed. The dough should be soft and slightly sticky.
- 8Add boiling water, starting with ½ cup and adding more if needed. The dough should be soft and slightly sticky.
- 9Add boiling water, starting with ½ cup and adding more if needed. The dough should be soft and slightly sticky.
- 10Turn the dough out onto the counter and knead for 5 minutes until smooth and not sticky.
- 11Turn the dough out onto the counter and knead for 5 minutes until smooth and not sticky.
- 12Turn the dough out onto the counter and knead for 5 minutes until smooth and not sticky.
- 13Cover and let the dough rest for 15-20 minutes.
- 14Cover and let the dough rest for 15-20 minutes.
- 15Cover and let the dough rest for 15-20 minutes.
- 16Cut the dough into 8 pieces for 8-inch tortillas, 6 pieces for 10-inch, or 10 pieces for 6-inch tortillas.
- 17Cut the dough into 8 pieces for 8-inch tortillas, 6 pieces for 10-inch, or 10 pieces for 6-inch tortillas.
- 18Cut the dough into 8 pieces for 8-inch tortillas, 6 pieces for 10-inch, or 10 pieces for 6-inch tortillas.
- 19Form the dough pieces into tight balls and keep them covered.
- 20Form the dough pieces into tight balls and keep them covered.
- 21Form the dough pieces into tight balls and keep them covered.
- 22Roll out the tortillas one at a time using plenty of flour to prevent sticking. Use a ruler to ensure even size.
- 23Roll out the tortillas one at a time using plenty of flour to prevent sticking. Use a ruler to ensure even size.
- 24Roll out the tortillas one at a time using plenty of flour to prevent sticking. Use a ruler to ensure even size.
- 25Cook the tortillas on a dry skillet over medium-high heat for 20-30 seconds per side, or until lightly browned and bubbly.
- 26Cook the tortillas on a dry skillet over medium-high heat for 20-30 seconds per side, or until lightly browned and bubbly.
- 27Cook the tortillas on a dry skillet over medium-high heat for 20-30 seconds per side, or until lightly browned and bubbly.
- 28Transfer cooked tortillas to a towel to keep warm.
- 29Transfer cooked tortillas to a towel to keep warm.
- 30Transfer cooked tortillas to a towel to keep warm.
- 31Cool extra tortillas completely and store in a ziploc bag in the fridge.
- 32Cool extra tortillas completely and store in a ziploc bag in the fridge.
- 33Cool extra tortillas completely and store in a ziploc bag in the fridge.
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups all-purpose flour
- 1.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 0.25 cup oil
- 0.25 cup oil
- 0.25 cup oil
- 0.5 cup boiling water
- 0.5 cup boiling water
- 0.5 cup boiling water
Equipment
bowlmeasuring cupsmeasuring spoonsrolling pindry skillettowelziploc bag