This is my favorite my only flour tortilla recipe. I’ve been using it for years, this is my only tortilla recipe. It’s a good thing I kept a written copy of this because my post disappeared from my blog.
Anyways here it is. This is quite easy. The key to making this delicious flour tortilla is to knead the dough until it’s soft. Also make sure the pan is super hot when you cook it.
Preheating the pan over medium heat before flattening the dough into thin disks saves time.
I like to roll the dough and cook at the same time. Do not do this though, if this is your first time.
The pan is super hot and the tortilla cooks quickly. You might burn it while you are busy trying to roll the dough into a flat circle.
It doesn’t have to be perfect. I kind of like the unevenness of my flour tortilla, it’s very rustic and looks more delicious to me. Homemade with love.
After a few tries, you’ll feel that you can manage doing the rolling and cooking at the same time. It’s really not that hard to do.
I use this for enchiladas, for soft tacos, quesadilla. I also like to pair it with curry or chicken masala (or buttered chicken).
In a large mixing bowl, combine milk, oil, baking soda and salt. Mix well.
Add the flour and mix until it forms a shaggy dough
Transfer onto a clean work surface and knead until it’s soft. If the dough is too dry, add warm water. If it’s too sticky, add some flour, about a tablespoon at a time.
Form dough into a ball and let rest covered for 15-30 minutes, in an oiled bowl.
Make a hole in the center like a doughnut then cut to make a log
Divide the log into 8 or ten pieces
Roll each piece of dough into a ball, flatten it into a small disk. Using a rolling pin, roll flat into a thin circle about 8 inches in diameter
Cook in a very very hot griddle pan (no oil) or non-stick frying pan
Flip to cook the other side.
Enjoy. Cover or wrap tortillas in foil if not using it right away.
- Combine lukewarm milk, oil, salt, baking powder in a bowl. Mix well
- Add flour but hold back about 2-3 tablespoons.
- Mix with a wooden spoon until shaggy dough form.
- Transfer to a clean work surface and knead for about 3-5 minutes.
- If the dough is too sticky, add flour.
- If it's on the dry side, add a little water, a tablespoon at a time
- The dough should be soft.
- Form into a ball, cover with a clean cloth or plastic wrap and let the dough rest for 15-30 minutes.
- Divide ball of dough into 8-10 equal pieces
- Put a griddle pan over medium heat to preheat while you are working on the tortilla.
- Form each piece into a ball and flatten it into a disk.
- Then using a rolling pin, roll the dough into a very thin circle about 8" in diameter.
- It doesn't have to be perfect circle.
- Just roll it thin.
- Repeat with the rest of the dough.
- When you're done, turn the heat up to high.
- The griddle pan or non-stick frying pan should be very hot before you cook the tortilla.
- Carefully put a tortilla on the hot pan.
- Cook for about a minute, when you see it starting to puff, flip to cook the other side.
- It will balloon. Press gently on the edges, to make the air move and cook the tortilla evenly.
- Flip again and cook for about 30 seconds more.
- Take it out of the pan, put it on a plate and cover with another plate to keep warm and soft while you finish cooking all the tortilla.
- Use immediately. You can make sandwiches, enchiladas or dip it in curry.