Homemade White Flour Tortillas
Nothing Like Homemade Flour Tortillas
You are going to love eating these Homemade White Flour Tortillas right out of the hot pan. Mix them up in a bowl, roll them up, brown them up and eat them up. Thats how these tortilla fly in our house. You will have to make a double batch of these because there are so many ways to add these to your favorite dishes.
How To Make Homemade Flour Tortillas
When making these Homemade White Flour Tortillas you will have to get your hands really into it. As with most doughs, but with this is one you gradually flip the flour from the side into the middle where the oil and hot water are. Slowly tossing the flour around loosely and not squishing it until it is fully wet. Then really getting your hand in there and squeezing it together. It really is a process. Then cutting it into 12 equal chunks. I rolled it in a tube shape and cut in half then each in half again and again until I got 12 chunks. This recipe makes twelve 8 inch tortillas.
Make these chunks into nice disk like patties. Then roll them out on a floured surface into 8 inch size tortillas. If you have a hard time judging the size of your tortilla you can cut out an 8 inch circle on wax paper and lay it over the tortilla to check out your size. Don’t worry if they are not perfectly round or exactly 8 inches wide. Keep flipping them over to roll them out so that they don’t stick to the surface of your table. They should be about a quarter inch or less in thickness when they are done.
What Kind Of Pan To Use To Make Homemade Flour Tortillas
Make sure you have a pan that can withstand dry heat and not ruin your pan. Heat your pan to medium heat and cook your tortillas until they are heated through and browning. It should only take about a minute sometimes more or less to brown. You can eat these Homemade White Flour Tortillas as soon as they come off the pan or cover them with a kitchen towel to keep them warm. Enjoy this beautiful versatile hot flat bread in may ways.
Homemade Flour Tortillas
- 1 Large bowl
- 1 Rolling Pin
- 1 Sharp knife
- 1 Large frying pan
- 1 Kitchen towel to keep tortillas warm
- 1 Set of measuring cups
- 1 Set of measuring spoons
- 4 cups White or Wheat Flour
- 1½ tsp Sea Salt
- 1⅓ cups Hot Water
- ¼ cup Vegetable or Olive Oil
- In a large bowl mix together flour and salt
- Make a small well in the middle of the flour mixer and add the hot water and oil to the well.
- Flip the edges of the flour gently over into the inside of the well with the flour. Keep flipping the flour into the oil mixture until it starts to mix a little. Don't grab into it to mix it because all the oil will stick to your hands. It will mix into the flour as you flip it in on itself towards the middle. After it feels as if its mixing together start squishing and mixing and then kneading into the bread.
- When the bread is smooth knead it on a floured surface. Roll out and form an even tube shape about 2 to 3 inches thick and about a foot long. Cut it in half and then in half again and again, continue until you get 12 equal size chunks.
- Shape the chunks into 12 disk like shapes.
- Roll out one at a time on a floured surface to form an 8 inch tortilla. Keep changing your direction a quarter rotation at a time to help make the tortilla round in shape. Make sure to turn over and roll as well so that it is not stuck to the surface of the table. They should be a ¼ of an inch thick or less.
- When done they are ready to heat up in a pan. Heat your large frying pan on medium or medium low. Heat your tortilla a minute or less on each side. Depending on the heat of your stove it might take longer or shorter to cook. When the tortillas are a brown color they are done. Turn over to the other side and keep checking so that they do not burn.
- Wrap them up in a kitchen towel to keep warm.