Homemade Flour Tortillas

Homemade Flour Tortillas - Pocketful of Sugar

Craving Mexican food with no pre-made tortillas on-hand? What will you do!? Make your own, that’s what! I recently posted a Food Bucket List and realized I’ve been doing a crappy job at actually knocking anything off of said list. My pre-made tortilla shortage kind of sealed the deal that I needed to make a dent in the Food Bucket List. They’re wayyyy easier than I ever imagined them to be! They’re definitely a lot cheaper than buying the pre-made kind as well. All in all, these Homemade Flour Tortillas were a success:

INGREDIENTS:

2 and 3/4 cups flour (plus more for rolling)

5 tablespoons shortening

1 tsp salt

3/4 cup very warm tap water

Homemade Flour Tortillas - Pocketful of Sugar

DIRECTIONS:

1. Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated (until no shortening particles are visible). If this isn’t done thoroughly the tortillas will have a weird texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients haven’t been dampened, add the rest of the liquid plus a little more, if necessary (mine needed a little under a full cup of water).

2. Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either. Divide the dough into 12 portions and roll each into a ball. Flatten a ball of dough, flour it, then roll forward and back across it rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

3. Heat an ungreased griddle or heavy skillet over medium to medium-high heat. Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned (I placed an empty pot on top of the flipped tortilla to ensure all edges of the tortilla remain flat). Serve immediately and refrigerate any left over tortillas. Most of all, ENJOY!

Homemade Flour Tortillas -- Pocketful of Sugar

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3 thoughts on “Homemade Flour Tortillas

  1. Pingback: Food Bucket List | Pocketful of Sugar

  2. I never knew they were this easy to make! My fiancee was born and raised in Texas, so he’s a Mexican food snob. I can’t wait to show off my incredible tortilla making skills!

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