Flour Tortillas

Name: Flour Tortillas
Total time: 37 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1.5 cups all-purpose flour; 0.75 teaspoon sea salt; 0.25 cup vegetable shortening or avocado shortening; 2 tablespoons neutral oil; 0.5 cup warm water

37m

Serves 8

instagram.com

Flour Tortillas

instagram.com

37m

Serves 8

Directions

1In a large bowl, mix all-purpose flour and salt, then add in shortening and oil. Using a fork, mix until you reach a wet sand texture.
2Slowly add in warm water, mixing with your hands until a dough begins to form. On a clean work surface, lightly dusted with flour, knead for 1 minute.
3Divide dough into 8 even portions. Shape into round balls, then cover them with a kitchen towel or saran wrap. Let them rest for 15 minutes. Heat comal or pan over medium heat.
4On a clean working surface lightly sprinkle about 1 tablespoon of all-purpose flour. Grab a dough ball and begin to stretch it out into a 4-inch thick round tortilla with your hands.
5Place on a floured surface.
6Using a lightly floured rolling pin, roll the circle of dough in front of you 2–5 times, then rotate the dough about 1 inch. Roll out 2–3 times and repeat until you have an even, round tortilla, about 1/8 inch thick.
7If you are preparing the tortillas to be enjoyed later, my tip is to half cook them; Transfer a tortilla to the pan or comal (don’t use any oil or spray), and cook on each side for 10–15 seconds, then store in a zip-lock bag in the fridge for up to a week. When ready to eat, reheat for 45 seconds to 1 minute on a comal or pan over medium heat, or until brown bubbles form.

Ingredients

1.5 cups all-purpose flour
0.75 teaspoon sea salt
0.25 cup vegetable shortening or avocado shortening
2 tablespoons neutral oil
0.5 cup warm water

Equipment

large bowlforkclean work surfacekitchen towel or saran wraprolling pinpan or comalzip-lock bag

Flour Tortillas

37m

Serves 8

instagram.com

Flour Tortillas

instagram.com

37m

Serves 8

Directions

1In a large bowl, mix all-purpose flour and salt, then add in shortening and oil. Using a fork, mix until you reach a wet sand texture.
2Slowly add in warm water, mixing with your hands until a dough begins to form. On a clean work surface, lightly dusted with flour, knead for 1 minute.
3Divide dough into 8 even portions. Shape into round balls, then cover them with a kitchen towel or saran wrap. Let them rest for 15 minutes. Heat comal or pan over medium heat.
4On a clean working surface lightly sprinkle about 1 tablespoon of all-purpose flour. Grab a dough ball and begin to stretch it out into a 4-inch thick round tortilla with your hands.
5Place on a floured surface.
6Using a lightly floured rolling pin, roll the circle of dough in front of you 2–5 times, then rotate the dough about 1 inch. Roll out 2–3 times and repeat until you have an even, round tortilla, about 1/8 inch thick.
7If you are preparing the tortillas to be enjoyed later, my tip is to half cook them; Transfer a tortilla to the pan or comal (don’t use any oil or spray), and cook on each side for 10–15 seconds, then store in a zip-lock bag in the fridge for up to a week. When ready to eat, reheat for 45 seconds to 1 minute on a comal or pan over medium heat, or until brown bubbles form.