Description
Growing up in many Mexican households, the rhythmic sound of masa being rolled and the gentle sizzle of tortillas hitting a hot comal signals that something special is about to happen at the dinner table. These simple rounds of dough transform ordinary ingredients into extraordinary meals, wrapping around everything from scrambled eggs to carnitas with perfect flexibility and flavor.
Ingredients
The beauty of homemade flour tortillas lies in their simplicity. You likely have everything you need already sitting in your kitchen:
Base Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons vegetable oil or melted lard
- ¾ cup warm water
Substitution Options:
- For gluten-free versions: Replace all-purpose flour with a 1:1 gluten-free flour blend
- For dairy-free needs: Use vegetable oil instead of butter or lard
- For lower fat options: Substitute half the oil with unsweetened applesauce
- For enhanced flavor: Try using avocado oil or melted butter instead of vegetable oil
The warm water helps activate the flour’s proteins while keeping the fat evenly distributed, creating that perfect tender texture. The salt enhances flavor without being overwhelming, and the fat—whether oil, lard, or butter—provides the richness that makes these tortillas irresistibly soft.
Instructions
Combine flour and salt in a large mixing bowl, whisking them together to ensure even distribution. This simple step prevents pockets of salt from creating uneven flavoring in your finished tortillas.
In a small bowl, mix the oil with 2 tablespoons of warm water. This technique helps the fat incorporate more evenly throughout the dough, creating consistent texture in every bite.
Make a well in the center of your flour mixture and pour in the oil mixture. Gradually add the remaining warm water while stirring with a fork. The dough starts looking shaggy at first—this is perfectly normal.
Turn the dough onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth and elastic. The dough should feel soft and slightly tacky but not sticky. If it’s too dry, add water one tablespoon at a time.
Place the dough in a bowl, cover with a damp towel, and let it rest for 10 minutes. This resting period allows the gluten to relax, making the tortillas much easier to roll out.
Divide the dough into 8 equal portions and roll each into a ball. On a floured surface, roll each ball into a thin circle, about 8 inches in diameter. Keep the circles as round as possible for even cooking.
Heat a dry skillet or comal over medium-high heat. Cook each tortilla for 30-60 seconds on the first side until light brown spots appear, then flip and cook for another 30-45 seconds. The tortilla should puff slightly and feel soft but cooked through.
Nutrition
- Calories: 140-160
- Sodium: 290mg
- Fat: 4g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g