Cooking Classics: Homemade Flour Tortillas

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Cooking Classics

The Technique

Flour Tortillas

Homemade Flour Tortillas are a must if you truly love authentic Mexican recipe classics. They may be filled with cheese & brushed with butter then cooked quickly for effortless quesadillas or used to make flautas, chimichangas & so much more. Although a tortilla press makes corn tortillas a breeze, flour tortillas are traditionally prepared using a pastry pin. Ingredients are as simple as flour, leavening, salt, shortening & water. This formula yields 8 {8-inch} tortillas, however if you would like to make them smaller or larger just adjust the portions before rolling. Learn how to make Homemade Flour Tortillas in your very own kitchen. 

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Homemade Flour Tortillas

makes 8 {8-inch} flour tortillas

1 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
1/4 cup shortening, cut into pieces
1/2 cup plus 1 Tbsp hot water

Whisk together the flour, the baking powder & the salt in a medium bowl. Cut in the shortening with your fingers until crumbly. Add the water. Fold the dough together from the bottom of the bowl upwards using a rubber spatula until combined. Transfer to a lightly floured surface & knead the dough a few times until smooth. Portion the dough into 8 pieces weighing approximately 2-ounces each, then roll them into balls & place on a half sheet pan. Cover the dough loosely with plastic wrap & let stand 10 minutes. 

 Heat a non-stick skillet over Medium. Meanwhile, roll each piece of dough into an 8-inch circle on a lightly floured surface. Cook, the dough one piece at time, 1 to 1 1/2 minutes. Flip & cook an additional 30 seconds or until a few lightly browned spots appear over the surface. Place on a wire rack. Cool. Use as directed according to specific recipe applications.

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How To Make Flour Tortillas

Homemade Flour Tortillas may be cooked one at a time in a hot nonstick skillet or on a griddle for a quicker result. Watch them carefully as they truly are a fast item to make. Flour tortillas may be stored in an airtight zip-top bag up to 5 days in the refrigerator or in the freezer up to 1 month. Microwave them a few seconds to make them more pliable before using, if desired. 

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Whisk together the flour, the baking powder & the salt in a medium bowl.

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1a

Cut in the shortening with your fingers until crumbly.

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1b

Add the water.

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1c

Fold the dough together from the bottom of the bowl upwards using a rubber spatula until combined.

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No. 2

Transfer to a lightly floured surface & knead the dough a few times until smooth. Portion the dough into 8 pieces weighing approximately 2-ounces each, then roll them into balls & place on a half sheet pan. Cover the dough loosely with plastic wrap & let stand 10 minutes.

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2a

Heat a non-stick skillet over Medium. Meanwhile, roll each piece of dough into an 8-inch circle on a lightly floured surface. 

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No. 3

Cook, the dough one piece at time, 1 to 1 1/2 minutes. 

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3a

Flip & cook an additional 30 seconds or until a few lightly browned spots appear over the surface. 

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No. 4

Place on a wire rack. Cool. Use as directed according to specific recipe applications.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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