My family loves flour tortillas. Since moving to Chicago, we haven’t found flour tortillas made from scratch. All the flour tortillas are made in a factory and don’t have any flavor, are rubbery and small, and just are a complete injustice to the food. But we will keep trying! Because I’m sure they exist here; if you know where we can find them, let me know in the comments! For now, we make our own flour tortillas to enjoy tastes of home. This recipe I found creates the softest, most authentic foldable flour tortillas that are perfect for tacos or burritos. They are also great for dipping into saucy dishes. With only 4 ingredients, it is also super easy.
History of Flour Tortillas from Mexico
Homemade flour tortillas from scratch are very popular in northern Mexico, and we are from the southern-most tip of Texas along the northern border of Mexico. A lot of our family are from the northern Mexican states of Tamaulipas and Chihuahua. So flour tortillas are a staple of our cooking from our childhood. In our hometown, you can find an EXCELLENT flour tortilla anywhere from a gas station to local supermarkets.
Flour tortillas have a long and interesting history that dates back to the early days of Mexico. Before the arrival of the Spanish conquistadors in the 16th century, the indigenous peoples of Mexico were already making flatbreads using maize or corn. However, when the Spanish brought wheat to the region, it quickly became a popular crop and the locals began experimenting with new ways of using it in their cooking.
Over time, the people of Mexico developed a new type of flatbread made from wheat flour instead of cornmeal. This new bread was softer and more pliable than its corn-based counterpart, making it ideal for wrapping and filling with a variety of ingredients. These new flatbreads were called “tortillas de harina,” which translates to “flour tortillas” in English.
Initially, flour tortillas were only consumed in the northern regions of Mexico, but their popularity soon spread throughout the country and beyond. Today, flour tortillas are a staple in Mexican and Tex-Mex cuisine and are enjoyed by people all over the world.
In recent years, flour tortillas have undergone a bit of a revival, with many people rediscovering their unique taste and texture. From traditional flour tortillas made with simple ingredients like flour, water, and salt, to more modern versions that include additional ingredients like baking powder or lard, there is a flour tortilla to suit every taste and preference.
Previous Recipes I’ve Used
The first recipe I learned was from my mother-in-law. Her recipe was almost identical to the one I will share below, except . . . she was convinced that using boiling water was the only way to do it, mixing it in with her hands . . . which astonishingly seemed to feel nothing as she combined ingredients in a steaming bowl.
Boiling water is sometimes used in the preparation of flour tortillas to help create a softer and more pliable texture. When hot water is added to the flour, it begins to cook the proteins in the flour and gelatinize the starches. This process causes the flour to absorb the water and form a dough that is more malleable and easier to work with.
In addition to making the dough more pliable, boiling water may also help improve the flavor and aroma of the tortillas. When the hot water is added to the flour, it can release some of the aromas and flavors of the wheat, which can enhance the overall taste of the tortillas.
Finally, boiling water may also help to create a more uniform texture in the tortillas. When the hot water is added to the flour, it helps to distribute the moisture more evenly throughout the dough, which can help to prevent dry spots or inconsistencies in the finished tortillas.
I am not interested in using boiling water. I have done so for years, but it is too dangerous, and my daughter loves to make them, and I just don’t want that heritage of pain for her!
Another recipe I’ve used calls for baking powder, and I found that the tortillas are very rubbery but also break.
The Recipe
Then I found this recipe on YouTube from Views on the Road. The video is linked below.
Here’s how I changed this recipe. First, I upped the salt just a bit, maybe a quarter of a teaspoon more. Also, I let the dough rise in my oven for about 12 minutes with the setting on warm. The recipe in the video recommends turning the oven light on, but my oven doesn’t allow the light to remain on.
I also used Crisco because I couldn’t find a decent lard product at my local grocery store. The video mentions that butter could be used instead, and that may be something I try. Have you tried this substitution?
I also use a tortilla press instead of rolling them out. HERE is the exact press I use from Amazon. I’ve used both methods, and my family just enjoys using the press. We even set up a little assembly line. Also, if you don’t have a cast-iron pan (comal), don’t worry. A sautee pan will work just fine.
The tortillas are so soft, foldable and don’t break or crisp. They stay pliable without being gummy or chewy. They are so perfect.
The tortillas would go great with the Mexican rice recipe I shared on the blog already. Let me know what you think! You won’t regret trying!