These tortillas are so soft, they will almost melt in your mouth! Yummy! We use a flat, round cast iron skillet (comal) to make these.

Flour tortillas are a type of soft, thin flatbread made from wheat flour. They are typically round and range in size from small ones used for tacos to larger ones for burritos or quesadillas.

Key Ingredients

Wheat flour: All-purpose flour is most common.
Water: To bind the ingredients and create the dough.
Fat: Traditionally lard was used, but vegetable shortening, oil, or even butter are also common. The fat contributes to tenderness and flexibility.
Salt: For flavor.
Leavening (optional): Baking powder is sometimes added to make them a little softer and puffier, though traditional tortillas often don’t use it.

How they are made

Mixing: The ingredients are combined to form a dough.
Kneading: The dough is kneaded to develop gluten, which gives the tortillas structure.
Resting: The dough is allowed to rest, which relaxes the gluten and makes it easier to roll.
Dividing and Shaping: The dough is divided into smaller portions (dough balls).
Rolling: The dough balls are rolled out into thin, round discs.
Cooking: The tortillas are cooked on a hot, dry surface like a comal (a traditional Mexican griddle) or a flat pan. They cook quickly, often puffing up slightly in the center.

Characteristics of a good flour tortilla

Soft and pliable: They should be easy to fold without cracking.
Thin: Not too thick or doughy.
Slightly chewy: A pleasant texture.
Subtle flavor: They shouldn’t overpower the fillings.
A few brown spots: These indicate good cooking and add flavor.

Uses

Flour tortillas are incredibly versatile! They are used for:

Tacos: Small tortillas are perfect for filling with various meats, vegetables, and toppings.
Burritos: Larger tortillas are used to wrap a variety of fillings.
Quesadillas: Tortillas filled with cheese and often other ingredients, then folded and cooked until the cheese is melted.
Enchiladas: Tortillas rolled around fillings and covered in sauce.
Fajitas: Served alongside grilled meats and vegetables.
Wraps: A modern use, filling tortillas with various ingredients for a quick meal.
Chilaquiles: Tortilla pieces fried and simmered in a sauce.
Tortilla chips: Cut and fried or baked.

Variations:

While the basic recipe is similar, there can be variations in:

Type of fat used: Affects flavor and texture.
Addition of baking powder: Makes them softer.
Whole wheat flour: For a healthier option, though the texture will be different.
Flavored tortillas: Like spinach or tomato tortillas.

Flour Tortillas

Print Recipe

We use a flat, round cast iron skillet (comal) to make these. These tortillas are so soft, they will almost melt in your mouth! Yummy!

Author: Linda Jolly
Prep Time: 15 minutees
Cook Time: 15 seconds
Total Time: 0 hours
Yield: varies
Category: Bread
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/2 cup lard
1 3/4 cups hot water

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Instructions

Mix all dry ingredients together until mixture is crumbly, then add all the hot water. Mix until it all comes together. Cover with a clean towel and let set for about 10 minutes (this is IMPORTANT).
Form dough into balls and cover with a clean towel while rolling each one out. Put on hot comal and only flip once. This step usually takes no longer than 15 seconds.

Notes

Photo credit: annieseats on Visual Hunt / CC BY-NC-ND