Homemade Flour Tortillas
Combine all ingredients until it forms a dough. Roll into a big ball and take about 1"-2" pieces off. Pat flat with your hands or use a rolling pin. Put on a griddle on the stove and let the sides cook until there are lil brown specks
Combine all ingredients until it forms a dough. Roll into a big ball and take about 1"-2" pieces off. Pat flat with your hands or use a rolling pin. Put on a griddle on the stove and let the sides cook until there are lil brown specks
- Carbohydrate 33.2771386293402 g
- Cholesterol 0 mg
- Fat 29.20224281611 g
- Fiber 1.12572101977154 g
- Protein 4.2465725666501 g
- Saturated Fat 3.79267499405126 g
- Serving Size 1 1 Serving (102g)
- Sodium 646.129392025552 mg
- Sugar 32.1514176095687 g
- Trans Fat 1.51544608730579 g
- Calories 408 calories
Step-by-step
- Combine all ingredients until it forms a dough.
- Roll into a big ball and take about 1"-2" pieces off.
- Pat flat with your hands or use a rolling pin.
- Put on a griddle on the stove and let the sides cook until there are lil brown specks
Limited equipment is required to produce pliable flatbreads from scratch, relying solely on a mixing bowl, a rolling pin, and a hot griddle. Achieving the right texture depends on managing gluten development and moisture evaporation during cooking.
- Warm water hydrates flour quickly while keeping fat in a semi-solid state, which yields a softer crumb than boiling water.
- Resting the dough for at least 15 minutes relaxes the gluten network so the portions can roll thin without springing back.
- Maintain a griddle temperature around 400 degrees Fahrenheit to blister the surface quickly before the interior dries out.
- Stack finished items inside a clean cotton kitchen towel immediately to trap steam and soften any crisp edges.
- Store leftovers in a sealed plastic bag at room temperature for up to two days or freeze them with parchment paper between each layer.
Freshly milled flour contains active enzymes that alter hydration rates compared to commercially packaged varieties sitting on pantry shelves for months. Adjusting the water by a tablespoon ensures proper dough consistency regardless of flour age.
