FLOUR TORTILLAS | Step By Step | Tortillas De Harina 

Flour tortillas is something we enjoyed everyday when I was growing up, I could hear my mom rolling them out and that beautiful sound of the rolling pin will stay with me forever. She made them for breakfast and filled them with delicious fillings like a smear of refried beans with bacon and eggs, chorizo and potatoes, huevos a la Mexicano and many others. You can make them bigger for burritos, chimichangas, or enchiladas too, and with just a few ingredients you can make them your own. Along with the right amount of ingredients, practice and letting the dough be soft and moist and letting it sit well covered for about 30 minutes will give you the best tortillas, I hope you give this recipe a try. 

Ingredients

• 4 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1/4 cup vegetable oil (or canola oil)

• 1¼ to 1½ cups hot water (hot but not boiling)

Instructions

1. Mix dry ingredients
   In a large bowl, combine the flour, baking powder, and salt. Mix well so everything is evenly distributed.

2. Add oil and water
   Pour in the oil. Gradually add the hot water a little at a time, mixing with clean hands until a dough forms and there is no loose flour left.
   The dough should be soft and slightly sticky.

3. Knead the dough
   Transfer the dough to a clean countertop and knead continuously for about 5 minutes.
   As you knead, the dough will become smoother and less sticky.

4. Rest the dough
   Wrap the dough in plastic wrap and place it back in the bowl.
   Let it rest for 30 minutes.
   This resting time allows the gluten to develop, making the tortillas easier to roll and preventing them from shrinking.

5. Form the dough balls
   After resting, divide the dough into balls (called testales), about the size of a large egg.
   Place them on a parchment-lined baking sheet and cover with plastic wrap or a towel to prevent drying.
   This recipe yields about 12–14 tortillas, depending on size.

6. Heat the griddle
   Heat a comal, griddle, or large skillet over medium heat until hot.

7. Roll out the tortillas
   Lightly flour your work surface.
   Roll each dough ball from the center outward, flipping as needed, until you reach your desired size.
   Do not over-flour.

8. Cook the tortillas
   Place the tortilla on the hot griddle.
   Cook until bubbles form, then flip.
   Cook the second side for about 10–12 seconds, then flip once more.
   The tortilla may puff up on the third flip, but even if it doesn’t, it will still be soft and delicious.

9. Keep warm and repeat
   Place cooked tortillas in a basket or container and cover to keep warm.
   Repeat until all tortillas are cooked.

Serving Suggestions

• Spread with butter

• Fill with refried beans

• Use for tacos, burritos, or wraps

Notes

• Dough should be soft, not dry

• Resting the dough is essential for easy rolling

• Tortillas don’t need to puff to be perfect