Homemade flour tortillas are the best! This recipe comes from a 1989 cookbook.
- Carbohydrate 38.7203487475198 g
- Cholesterol 1.61875298776864 mg
- Fat 1.29256867187724 g
- Fiber 0.00220833333333333 g
- Protein 0.845652081619491 g
- Saturated Fat 0.570224442999742 g
- Serving Size 1 1 Serving (86g)
- Sodium 27.6892916130514 mg
- Sugar 38.7181404141865 g
- Trans Fat 0.0584754432260135 g
- Calories 165 calories
Step-by-step
- Stir all ingredients together except shortening.
- Knead in shortening.
- Divide dough into 8 parts and roll thin on a floured board.
- Fry on a hot dry skillet 15-20 seconds on each side.
Lukewarm water hydrates the flour proteins rapidly, initiating the gluten network that gives structural integrity to rolled dough. Without this specific water temperature, the dry ingredients fail to bind uniformly, resulting in a crumbly mass rather than a pliable dough. Careful kneading distributes the added fat evenly throughout the flour matrix, coating individual strands to inhibit excessive toughness.
Achieving the Ideal Texture
Rolling the divided dough requires a heavily floured board to prevent sticking, coupled with consistent pressure applied outward from the center. A hot, dry skillet operating at high heat transforms the internal moisture into steam within fifteen to twenty seconds per side, creating signature charred spots without drying out the interior. If a traditional cast-iron skillet is unavailable, a heavy-bottomed stainless steel pan functions adequately provided it is preheated thoroughly for five minutes.
- Ensure the skillet is completely dry; oil will fry the dough rather than toast it.
- Press puffed air pockets gently with a spatula to promote even browning across the surface.
- Stack finished tortillas inside a clean kitchen towel immediately to trap residual steam and maintain softness.
