Mix by Hand:<\/strong> If mixing by hand, add the dry ingredients to a large bowl and stir to combine. Add the oil or lard and mix until distributed evenly, and then add the water a little at a time while mixing until the dough comes together. Turn the dough out onto a well-floured surface and knead for 5 minutes.<\/li>\n<\/ul>\nLet the Dough Rest<\/h3>\n
After the dough is kneaded, it is important to let it rest for at least 15 minutes before rolling. This rest period allows the gluten to develop resulting in more pliable dough that will be easier to roll. After mixing, transfer dough to a floured work surface. Cover with a clean kitchen towel to prevent it from drying out, and let the dough rest.<\/p>\n
If you find your dough springing back as you roll it, it is too elastic and needs more time to rest. Simply cover it with a towel and let it rest 5 minutes longer.<\/p>\n
Rolling the Tortilla<\/h3>\n
Rolling a perfect round tortilla takes practice. More importantly is that you roll the dough thin so it cooks evenly.<\/p>\n
After letting the dough rest, and before rolling the tortillas, you will divide the dough into eight even sized wedges. Then you will roll each piece into a smooth ball with a rolling pin.<\/p>\n
Working with one dough ball at a time, place it in the center of your floured work surface, and flatten it into a round disk with the palm of your hand. Dust the rolling pin well with flour and place it in the center of the dough. Press firmly, and roll from the center away from you. Lift the dough, turn it, and continue rolling from the center into a circle.<\/p>\n
Dust with flour as needed to prevent sticking. Keep turning the dough to roll the tortilla evenly. You are aiming for an 8 or 9-inch circle, which will make the dough about 1\/16 inch thick, thin enough to see your hand through the opaque dough.<\/p>\n
Use a Hot Skillet<\/h3>\n
Make sure to preheat your pan or griddle to medium-high heat, and that it is hot before browning your first tortilla. If you place your tortilla on a cold skillet, it will cook too slowly, dry out, and stiffen up instead of remaining pliable. If you end up with a stiff tortilla, break it up and use it for dipping into homemade salsa.<\/p>\n
Steps for Making Flour Tortillas<\/h2>\n
A full printable recipe can be found at the bottom of the article, but here are the illustrated steps for making flour tortillas from scratch:<\/p>\n
Step 1: Prepare the Tortilla Dough<\/h3>\n
In a food processor, combine flour and salt by pulsing several times. Combine the oil and water and drizzle it in slowly while the food processor is running. Process until the dough comes together and forms a ball.<\/p>\n
Turn the dough onto a floured work surface and knead several times until the dough is smooth. Add flour if the dough is too wet, and extra water if dry. Form the dough into a ball, cover with a clean kitchen towel, and let it rest for at least 15 minutes..<\/p>\n
![\"dough](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2016\/07\/tortilla-dough-ball.jpg\")
<\/p>\n
Step 2: Roll Out Your Tortillas<\/h3>\n
When you are ready to roll your tortillas, preheat your pan, divide the dough into eight portions, and roll into balls.<\/p>\n
![\"divide](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2016\/07\/tortilla-divide.jpg\")
<\/p>\n
Work with one tortilla at a time. Sprinkle flour on your work surface and rolling pin. Flatten one dough ball with the palm of your hand, and use the rolling pin to roll each ball into an 8 or 9-inch circle. Dust with extra flour as needed to prevent the dough from sticking. Cover the dough balls in between rolling to prevent them from drying out.<\/p>\n
![\"rolling](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2016\/07\/tortilla-roll.jpg\")
<\/p>\n
Step 3: Cook the Tortillas<\/h3>\n
Cook the tortilla in a pre-heated, dry skillet. Once the tortilla hits the pan, it should begin puffing up with air bubbles. The tortilla is ready to flip when it is puffy and develops golden brown spots. Flip and cook on the other side until it is puffy and browns in spots. Place the cooked tortilla on a plate, and cover with a towel to keep warm. Repeat until all the tortillas are cooked. That’s it! It should take about a half an hour, and you’ll have fresh homemade tortillas.<\/p>\n
![\"flour](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2016\/07\/tortilla-pan.jpg\")
<\/p>\n
If your tortillas feel stiff after cooking instead of pliable, your pan may not have been hot enough, or you may have cooked them too long. Adjust the temperature if necessary, and only cook until puffy with light brown spots. If you find extra flour collecting in the pan, remove it with a damp paper towel, or it may add a burnt flour flavor to your tortillas.<\/p>\n
![\"freshly](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2016\/07\/tortilla-plate.jpg\")
<\/p>\n
How to Store Flour Tortillas<\/h2>\n
Store extra tortillas in a zipper bag at room temperature for 24 hours, refrigerate up to a week, or freeze for longer storage.<\/p>\n
\n- To refrigerate<\/strong>, place the tortillas in a zipper bag and store in the refrigerator for about one week. Warm the tortillas before using.<\/li>\n
- Freeze the flour tortillas for longer storage<\/strong>. Layer the tortillas on baking sheets and freeze. Once solid, stack the frozen flour tortillas, place in a freezer zipper bag, and store flat in the freezer for up to 6 months.<\/li>\n<\/ul>\n
Warm the tortillas before serving by reheating individually in a hot skillet, wrapped in foil in a warm oven, or wrapped with damp paper towels in the microwave. Thaw the frozen tortillas, and then warm before serving.<\/p>\n
\n
\n\t\t\t
\n\t\t
\n\t\t
\n\t\t
\n\t\t
\n\t<\/div>\n<\/p>\n
<\/div>
\n\t
![\"homemade](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2016\/07\/flour-tortilla-square-150x150.jpg\")
<\/div>\n\t
![\"homemade](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2016\/07\/flour-tortilla-square.jpg\" "\\"Only")
<\/p>\n