These quick and easy five-ingredient tortillas will transform your taco night! You’ll love it because they’re so fluffy and delicious it makes the extra effort totally worth it. Give them a try next taco Tuesday and totally change your taco game!
These tortillas are one of my absolute favorite bread products to make. My family generally tries to avoid seed oils and I haven’t yet been able to find a flour tortilla brand (or many bread brands in general) that does. These tortillas are great because, unlike other bread products that you have to start an hour in advance of your meal, these tortillas come together about 30 minutes after you start making them, so you don’t need to worry about preparing ahead.
Ingredients
This recipe uses only five basic baking ingredients you probably already have on hand: flour, salt, baking powder, water, and oil. I generally like to use avocado oil, but you can also use butter if you prefer. I have found though that if I use butter, the tortillas generally won’t stay as thin–they shrink up as they cook, but they still taste delicious!
Instructions
These tortillas come together with little effort. Start by warming your water. I generally just pop mine in the microwave for about 30 seconds. You want the water to be warm, but not hot. Make sure you can comfortably hold your finger in it. Then just add the rest of your ingredients into a bowl and mix–that’s it!
Once the dough starts coming together, I generally find it the easiest to pour the mixture out on the counter to finish incorporating all the ingredients. Once everything is incorporated, knead the dough until it forms a soft ball. This will take about 2 minutes.
Then use a bench scraper or knife to cut the dough into 8 or 12 equal parts depending on how large you like your tortillas. Dividing the dough into 8 pieces will give you roughly 8 inch tortillas, while 12 pieces will give you roughly 6 inch tortillas. I generally like to get 12 tortillas.
Use a rolling pin or tortilla press to roll out your tortillas very thin (about ⅛ inch thick). Then transfer the tortilla to a hot pan over medium heat. Let the tortilla cook for about 2 minutes or until it starts to get golden spots.
Flip the tortilla and cook the other side for an additional roughly 2 minutes. Transfer your tortilla to a plate and cover with a clean towel until read to serve.
Notes
- You can store your tortillas in the fridge for up to 5 days. To reheat them, cover them with a damp paper towel and microwave for about 45 seconds.
- You can also freeze them for up to a month, but depending on how thin they are and where in your freezer you put them, sometimes they break.
Love,
this Mama
From-Scratch Tortillas
Equipment
- rolling pin OR tortilla press
Ingredients
- 3 cups all-purpose flour
- ⅓ cup avocado oil or melted butter
- 1 cup warm water
- 1 tsp salt
- 1 tsp baking powder
Instructions
- Warm your water.1 cup warm water
- Combine all your ingredients together.3 cups all-purpose flour, ⅓ cup avocado oil, 1 tsp salt, 1 tsp baking powder
- Mix until everything is well incorporated.
- Pour your mixture out on a clean counter, and knead until a smooth doughball forms (about 2 minutes).
- Using a bench scraper or knife, divide your doughball into 3 even sections. Then divide each of those sections into 4 even sections.
- Roll each of the 12 sections into a ball.
- Using a rolling pin or tortilla press, roll out each doughball until it's about ⅛ in. thick.
- Place your tortilla into a skillet or electric griddle on medium heat.
- Cook for about 2 minutes, or until the tortilla starts becoming golden brown.
- Flip the tortilla, and cook the other side for an additional 2 minutes.
- Place the cooked tortilla in a tortilla warmer, or a towel-covered plate.
- Repeat with the remaining doughballs.
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