If you found your way here, it’s one of 3 reasons. 1.) You found this pin on Pinterest. 2.) You are a regular reader of this recipe blog. or 3.) You googled how to make make homemade soft white flour tortillas. Whatever the reason, I’m glad you’re here!
Let’s talk tortillas. Don’t fear the tortilla. I recently posted a recipe for whole wheat tortillas some weeks back, which was my first time making them. I have since made them a few more times and the more I make them, the better I am getting at technique. The same will happen for you. I promise.
I know whole wheat is better for me, or so the health experts say, but sometimes I just want a white flour tortilla. Is that so wrong? As far a tortillas go, they are so versatile and go with so many Tex Mex dishes. These also freeze well, and they are great for sandwich wraps too.
These barely take much effort and aren’t very time consuming at all. If you can mix flour and water and use a rolling pin, you can make these tortillas. They might take you a bit more time if you are a first time tortilla maker, but I guarantee you, one bite into it, you will never go back to processed store bought tortillas if you can help it.
To see all the actual steps from beginning to end. Refer to the whole wheat tortilla link above. With this post I am going to supply you with the recipe and some valuable tips to get the perfect soft white flour tortilla.
1.) I know some tortilla makers swear by lard, but I honestly have never tried it. I may try it in the near future if I can get my hands on some, but until that time I use grass fed butter. I highly recommend Kerrygold brand.
2.) Use milk not water. I think milk produces a richer taste and softer tortilla.
3.) I have stopped using baking powder in the ingredients. I found that by cutting it out, that my tortillas have a lighter/softer taste to them. And I was amazed to see them still puff up. Pretty awesome if you ask me.
4.) Make sure you add enough warm liquid and work the dough to a soft smooth ball. You have to adapt to your temperature zone and measurements. Let’s face it. Not everyone measures the same. So add the liquid slowly until all the mixture is moistened and there are no dry spots.
5.) Make sure you knead the dough for at least 10 minutes. Some people love to use their stand mixers/dough hooks. I find doing this by hand is more fun. It’s a personal preference really. Whatever floats your boat.
6.) After you knead the dough and it’s a soft smooth elastic consistency, divide it and measure out your proportions if you have a kitchen scale. I weigh mine out to 40 grams. I’m OCD like that. Let the dough rest for 20-30 minutes before you begin rolling.
7.) Flour your surface and roll your tortillas out very thin. Don’t be afraid. Your circle doesn’t have to be perfect, but a little tip to get them rounder is to flatten out your dough ball to a disc. Sprinkle some flour over the disc and your rolling pin. Begin by rolling it away from you and turning the dough a quarter turn each time until you have it as thin and round as it will get . I separate my tortillas with parchment or wax paper so they don’t stick together. You can compare my first few attempts as in the above photos. In the photo below, you can see just how thin I roll them now. As I said earlier, the more you do it, the better you will become.
8.) Cook on med high heat and use a high quality skillet or griddle. I use a ceramic nonstick griddle. I’m looking into purchasing a comal because I make them so much, however, what I mentioned above will work just fine.
These tips hopefully should help you through your first attempt or help improve you tortillas skills. Now, the recipe.
- 3 Cups All Purpose Unbleached White Flour or Bread Flour (I recommend King Arthur)
- 1 tsp salt
- 5 tablespoons grass fed butter
- ¾ to 1 Cup hot whole milk (around 120 degrees)
- Mix flour and salt in a large bowl with fork.
- Cut in butter. Tip: I use a grater and shred the butter in the flour and work it with my hands.
- Slowly pour in hot milk and mix with hands until completely moistened and no dry spots remain.
- Knead the dough for at least 10 minutes until soft and smooth.
- Divide and measure into equal parts.
- Roll into balls.
- Cover with elastic wrap and let rest at least 10 minutes. 20- 30 is better.
- Roll out thinly on a floured surface turning a quarter turn each time.
- Roll out to 6 to 8 inches.
- Preheat and lightly coat quality skillet or griddle with olive oil on medium high heat.
- Cook each side until brown.
- Lightly coat skillet/griddle with olive oil after each tortilla.