How To Make Fluffy Flour Tortillas?

2-3 tablespoons of oil should be added to a skillet that is already heated to medium-high. Use tongs to carefully add a tortilla to the hot oil after it is blazing hot. Cook for an additional 5 to 10 seconds after flipping, or until golden brown. Once flipped, the tortilla will bubble out like a balloon.

Why won’t the puff on my flour tortillas?

Dough needs to be well hydrated in order to form air pockets. Your tortillas will puff up because of the steam created by wet dough between the two layers.

This is why it’s crucial to have the preferred liquid at warm or room temperature.

Therefore, use room temperature buttermilk or yogurt if you’re using it and lukewarm water if you’re using flour.

Always wrap the dough in plastic wrap or cover the bowl with a clean, damp dish towel when letting it rest.

How are soft flour tortillas made?

Take the dough out of the food processor and give it several kneads on a pastry mat sprinkled with flour. The dough will be sticky, so while kneading, sprinkle some flour on your hands. Avoid using too much flour. It’s important that the dough not harden. It should continue to feel slightly sticky. Simply knead the dough until it is elastic and smooth.

Depending on the size you want your tortillas, divide the dough into 15–20 balls.

The dough balls should be covered with a damp towel. Give them around 15 minutes to rest.

Each dough ball should be rolled out using a floured pastry surface and roller. The dough ought to be roughly a dime’s thickness. As you form the dough into a circle, frequently rotate it 90 degrees.

The rolled dough should be placed into the heated skillet and cooked for 15 to 20 seconds. The tortilla should cook for the same length of time on both sides after being flipped.

Wet paper towels should be used to line a plate or tortilla warmer. Place the heated tortilla on a plate or warmer, then top with a second wet paper towel. Your tortillas will remain supple and soft thanks to this.

The tortillas should be wrapped in foil and baked in an oven set to 350 degrees until they are well heated.


The recipe yields 15, with 1 serving being 1 tortilla, thus the calories displayed are based on that. The calories provided are only an estimate because the nutritional information for different brands of products varies.

How may store-bought tortillas be made fluffy?

This approach is fantastic if you’re in a rush because it’s quick, efficient, and incredibly simple. Five tortillas can be stacked before being wrapped in a wet dish towel or paper towel. 30 second zap after placing on a plate (or fewer if you have a super powerful microwave). By then, the tortillas should be wet and malleable.

Note that without the moisture from the paper towel or dish towel, the tortillas will get dry in the microwave.

What affects flour tortillas does baking powder have?

There are only a few simple, pantry-stocked components needed to make homemade tortillas.

  • All-purpose flour works well for making tortillas. For more elastic and light tortillas, you can alternatively use a mixture of half bread flour and half all-purpose flour.
  • This is our leavening agent, baking powder (meaning no waiting around for the yeast to rise). Tortillas get their somewhat inflated, pillowy texture from baking powder.
  • Salt is essential for enhancing the flavor and texture of these tortillas.
  • Butter: These tortillas are made without lard in order to keep this meal vegetarian. Before beginning, make sure it is at room temperature.
  • WarmWater: Water that feels warm to the touch helps the dough come together!

What happens when a flour tortilla is fried?

Oil and tortillas are the only two ingredients needed to make tortilla chips. You may either use corn or flour tortillas from the grocery, or you can make them entirely from scratch using our flour tortilla recipe.

In a sizable skillet or frying pan over medium-high heat, add oil until the base is at least 1/4 inch deep. They require space to spread out and thoroughly fry. 350F or 175C is the ideal temperature here. They will quickly brown or burn if it is too hot. Fry a little piece of tortilla to see if the oil is hot enough. The tortilla is prepared if it sizzles and the surrounding oil bubbles. Reduce the heat if the piece browns too soon and wait one minute for the oil to cool before proceeding. Use metal tongs, a metal spatula, or a slotted spoon to delicately place a few tortilla chips at a time into the hot oil. To ensure that they fry evenly, make sure they are in a uniform layer and are not touching.

Chips should be crisp and gently browned after a few turns in the oil. This process takes a minute or so. Keep in mind that because they are already prepared, they fry up quickly. To drain the extra oil, place the tortilla chips on a dish lined with paper towels. Repeat the cooking process with the remaining chips until all are cooked. Blot the chips of extra oil with a fresh piece of paper towels.

Why is there lard in tortillas?

Although it might come as a surprise, making handmade flour tortillas at home is very simple. And they can be completed in less than an hour! You’ll need: cold lard (or cold bacon grease or shortening), cold water, flour, salt, baking powder, and them. I’m done now! One of the most widely used cooking fats in Mexico is lard, which gives flour tortillas their fluffy, flavorful texture. You must give the dough 20 minutes to rest after combining everything. The tortillas must next be rolled out and cooked in a pan. As soon as the dough starts to bubble and get golden, they are ready to be turned.

You might use a tortilla press in place of rolling out the tortillas. They are incredible, straightforward instruments that guarantee uniformly shaped, completely flat tortillas. A rolling pin works just as well, though, if there isn’t place in your kitchen for additional gadget.

Using a thick bottomed frying surface that heats and cooks evenly is the key to creating fluffy flour tortillas that bubble up while cooking. Cast iron is excellent for this, but if you discover that it heats rather unevenly on your burner, you can pre-heat the cast iron for 10 minutes in a 400° oven. This will guarantee that the pan is heated thoroughly and uniformly, producing tortillas of the highest quality.

Your favorite taco contents, such as crack chicken, cilantro-lime shrimp, and beef al pastor, should be placed inside your warm, freshly made tortillas. If you’re like us, you could also just eat them plain with some butter!

Although they are tastiest right out of the skillet, these tortillas may be wrapped and kept in the fridge for up to 3 days. Reheat in a skillet until comfortable once more. In order to make it simple to separate them, they can also be frozen with a piece of parchment paper in between each one.

Have you prepared this dish? In the comments section below, rate it and share your thoughts.


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  • Mix the flour, salt, and baking powder in a medium bowl. Rub fat into the flour mixture with your fingertips until it resembles coarse crumbs.
  • Stir the flour ingredients and warm water together gently until shaggy dough forms. Turn out onto a floured board and knead for two minutes or until smooth. Roll each chunk of dough into a ball after dividing it into 8 equal pieces. Give balls a plastic covering and 20 minutes to rest.
  • A large cast-iron skillet should be heated to medium. Roll one ball into a 9″ circle with a rolling pin on a floured surface. Transfer round to the skillet and cook for 40 seconds, or until dough bubbles and the bottom begins to form golden spots. Cook the tortilla on the other side until golden spots appear. To keep warm, transfer to a platter and cover with a fresh dish towel. Use the leftover dough to repeat.

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Why do the flour tortillas I make at home turn out so hard?

Yes! To prevent the dough from hardening, do as follows: * Prepare the dough and shape a ball. Apply a thin layer of vegetable shortening to it. * It should be put inside a sizable glass bowl, and the dough should be covered with a paper towel. * Leave on counter overnight, covered with a kitchen towel and completely wrapped in plastic.

What matters is how big you create them and what kind of fat you use. One big tortilla in this dish contains 22 grams of carbs.

The tortillas could turn out tough if the comal is not sufficiently heated when you begin cooking. You might also need to knead the dough for longer to release the gluten. For information on how long to knead for and when to cook, see step above.

Do tortillas require baking powder?

Are you curious about the recipes that call for flour and water? These tortillas are a popular if you’re looking for flour and water recipes.

It is a genuine homemade flour tortilla recipe that occasionally calls for baking powder and uses oil.

So if you’re wondering what to do with flour, you can make tortilla dough with flour and water!

Yes, tortillas may be made using only flour and water.

The quickest method for making flour tortillas is this one! Additionally, all you need to do is combine white flour with warm water.

You did a good job of reading it! It simply requires two staple materials that we all keep in our pantries, and it works brilliantly.

The things you can do with wheat and water are incredible. And have a look at the image. They fry up with great puff!

Homemade Flour Tortillas RecipeThe Secrets

I have nothing at all against tortillas from the store. Some days, it’s very convenient to purchase prepared meals, and some organic brands provide flour tortillas of excellent quality.

Because of this, I decided to make my own flour tortillas using two staples from my cupboard that were free of dairy and oil.


These flour and water dough just require 2 ingredients:

  • This recipe can be made with white spelt flour, whole wheat flour, or all-purpose wheat flour. Avoid utilizing gluten-free flours. It will fail. Try my recipes for tortillas made with almond or coconut flour if you want to avoid gluten.
  • To activate the gluten in the flour and produce a soft dough that yields chewy tortillas, water should be lukewarm (approximately 98F; 37C), similar to the temperature of a warm bath.

Combining Ingredients

Make sure the water is not cold before adding it to the flour in the large mixing bowl; otherwise, the dough will be difficult to knead.

The dough should next be manually kneaded until a ball forms. The dough need to be smooth, elastic, and uniform.

If the mixture is too moist, add more flour; if it is too dry, add a tablespoon at a time more water.

Rolling Flour Tortillas

To roll and flatten wheat tortillas, you have two choices:

  • the least expensive method of rolling tortilla dough is with a rolling pin.
  • Tomato press
  • Since not everyone has a tortilla press at home, I’ll show you how to roll the dough instead. This is the quickest way to make flat tortillas with a wonderful round shape.

To begin, separate the dough into 6 smaller balls for smaller tortillas or 4 equal balls for 4 large tortillas.

Place the dough ball on the floured work surface in front of you and press down with your palms to flatten it into a thick circle.

Finally, roll the flour tortilla four times—four times in one direction, four times in the other.

Cooking The Flour Tortillas

For at least 60 seconds, heat a cast-iron skillet or nonstick pan over medium-high heat. Before adding the tortilla, you need a very hot pan.

Additionally, don’t oil the pan at all to avoid frying the tortillas and ruining their flavor.

Cook the flour tortilla for 2 minutes on one side in the pan. After that, flip it over and continue cooking the other side.

It needs to start blowing large bubbles fairly soon, and when there are a few spots that are a golden brown color, it is finished.

How are tortillas made flexible?

Cover a stack of tortillas in wet paper towels or kitchen towels, then wrap in plastic wrap or put them in a resealable plastic bag that can withstand the microwave (keep the bag open to vent). For about a minute, microwave until warm and malleable.

Why break my flour tortillas?

The dough is too dry if your tortilla while griddling breaks around the edges. The consistency of the dough can be improved by weighing the fats and flour. The tortilla is overly wet if, after rolling, it sticks to the work surface. Before rolling the tortilla, liberally flour the work area.