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Flour Tortillas
Soft flour tortillas from four pantry staples: flour, fat, salt and water. Ready in under an hour with no yeast.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups all-purpose flour | 240 g |
| 1 tsp table salt | 6 g |
| 1/4 cup vegetable oil, or melted unsalted butter, or shortening | 50 g |
| 2/3 cup warm water | 151 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Whisk the flour and salt. Stir in the oil until the mixture looks sandy, then add the warm water and mix into a soft dough.
- Knead 2–3 minutes until smooth. Cover and rest 20–30 minutes so the dough relaxes.
- Divide into 8 balls. On a lightly floured surface, roll each into a thin 7–8-inch round.
- Cook in a dry hot skillet 45–60 seconds per side, until puffed with brown spots. Stack under a towel to keep soft.
Tips
- Resting the dough makes rolling much easier; if it springs back, wait 5 more minutes.
- Reheat leftovers in a dry skillet, or freeze with parchment between each tortilla.
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