Homemade flour tortillas are one of those things that seem intimidating until you actually try them. The dough comes together in minutes, and rolling them out gets easier with every one you make. They puff up on a hot skillet and turn out soft, slightly chewy, and so much better than anything in a package. Five ingredients, no special equipment, and your tacos will never be the same.
Ingredients
- 2 cups unbleached all purpose flour
- 3 tbsp avocado oil
- ¾ tsp Redmond Real Salt
- ¾ cup warm water
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a large bowl, whisk together the flour and salt. Add the avocado oil and mix with a fork until the flour looks crumbly.
- Pour in the warm water and stir until a shaggy dough forms. Knead in the bowl for 1 to 2 minutes until smooth. Cover with a damp towel and let rest for 15 to 20 minutes.
- Divide the dough into 8 equal pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball into a thin circle, about 7 to 8 inches across. Keep the surface and rolling pin lightly floured to prevent sticking.
- Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 45 seconds per side, or until you see light brown spots and the tortilla puffs slightly.
- Stack the cooked tortillas in a clean kitchen towel to keep them warm and pliable.
Notes
- The resting time is important. It relaxes the gluten so the dough rolls out easily without springing back.
- These keep well in a sealed bag at room temperature for 2 days, or freeze with parchment between each tortilla for up to 2 months.
- For a richer flavor, swap the avocado oil for melted butter or lard.
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