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Trying to make flour tortillas

helmut fig newton Mar 19, 2014 09:52 PM

I'm looking for a good recipe for flour tortillas. I've tried two recipes so far without good results.
Does anyone have a recipe and technique I can give another go...

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  1. paulj RE: helmut fig newton Mar 19, 2014 10:23 PM

    Can you outline the recipes? What was wrong?

    In my limited experience, making good flour tortillas is more a matter of technique than recipe. It may help if you are already an experienced pie dough baker. Also a dough with more fat is easier (for a beginner) to roll out thin.

    1 Reply
    1. re: paulj
      helmut fig newton RE: paulj Mar 21, 2014 02:37 PM

      been using olive oil for the fat. think thats it. dry.

    2. MamasCooking RE: helmut fig newton Mar 19, 2014 11:21 PM

      Mix dough.....roll into balls...flatten..... then cook.

      1. s
        small h RE: helmut fig newton Mar 20, 2014 05:34 AM

        This is the recipe I use. It works very well for me.


        8 Replies
        1. re: small h
          sandylc RE: small h Mar 20, 2014 08:53 PM

          Yup, I have used that one. I use butter when I don't have any lard and it works well, too.

          Flour tortilla dough is a lovely dough to work with.

          1. re: sandylc
            Antilope RE: sandylc Mar 20, 2014 08:58 PM

            Rick Bayless Homemade Flour Tortillas

            On YouTube is an episode of Rick Bayless in his show One Plate at a Time making homemade flour tortillas.
            The episode is called "Making Quesadillas".


            I made these recipe notes while watching that episode:

            Rick Bayless Homemade Flour Tortillas

            Makes One Dozen, 7-inch, flour tortillas

            3/4 cup (175 gr) cold tap Water
            1 tsp (6 gr) Table Salt
            2 3/4 cups (3/4 lb) (340 gr) All Purpose Flour
            1/3 cup (65 gr) Shortening (vegetable or pork fat).

            Mix salt into the cup of water.
            Place flour and shortening in food processor.
            Pulse until shortening is well mixed.
            With food processor running, pour in salty water slowly.
            Process until dough forms a ball. It should be slightly sticky.
            Remove from food processor and roll dough out into sausage shape on slightly floured counter.
            Cut into 6 even size pieces.
            Cut each of the 6 pieces in half to make 12 pieces of dough.
            Roll each piece of dough into a ball.
            Place 12 dough balls on plate and cover with plastic wrap.
            Let dough balls rest on plate, covered with plastic wrap on counter, for 1/2 hour.
            Roll out each dough ball into a 7-inch tortilla, one at a time as you cook them. Dust counter with a little flour
            while rolling out tortilla. Using a rolling pin, roll out tortilla from the center to edge, while rotating tortilla.
            Cook in a dry or slightly oiled cast iron skillet over medium heat.
            Turn over after a minute or two.
            Cook until tops of bubbles that form are browned.
            As each tortilla is cooked, stack in a cloth lined (clean dish towel, etc) basket and cover with the cloth.
            They will steam and soften each other as they sit in the covered basket while you cook the remaining tortillas.

            Makes 12 flour tortillas.

            Source: One Plate at a Time with Rick Bayless, episode "Making Quesadillas", as viewed on YouTube.

            1. re: Antilope
              tastesgoodwhatisit RE: Antilope Mar 21, 2014 01:46 AM

              This looks similar to what I use.

              1. re: Antilope
                helmut fig newton RE: Antilope Mar 21, 2014 08:50 PM

                They are perfect. Thanks so much.

                1. re: helmut fig newton
                  Antilope RE: helmut fig newton Mar 21, 2014 09:09 PM

                  Those look really tasty. Glad it worked for you.

                  1. re: Antilope
                    helmut fig newton RE: Antilope Mar 22, 2014 09:31 AM

                    Thanks. Yeah, I like the shortening more than using oil or butter. They have just the right chewiness.

                    1. re: Antilope
                      helmut fig newton RE: Antilope Mar 25, 2014 03:22 PM

                      Thanksagain! i posted images on chow:


              2. re: small h
                helmut fig newton RE: small h Mar 21, 2014 02:35 PM

                great i'll try this one

              3. Becca Porter RE: helmut fig newton Mar 21, 2014 08:40 AM

                Love love love these:


                1. t
                  travelerjjm RE: helmut fig newton Mar 21, 2014 09:12 AM

                  What have the results been? If they are turning out like "flying discs", be sure to cover them with a towel just after taking them from the griddle.

                  I think it helps to start with masa trigo from the store, if you are having difficulty with other recipes. It is generally not as good as making them from scratch, but it may be easier to get the feel of the dough.

                  If you make your own from scratch be sure to use a fairly soft (low protein) flour. You can improve all-purpose flour with a little cake flour added. Don't overwork the dough, or you'll have too much gluten. Use lard. If you want them flexible when cold, use a bit less lard (or whatever you use), otherwise they will be hard when cold and need to be reheated to get soft.

                  Use a good griddle and be sure the temp is close to 450.

                  Let us know how it works out!

                  4 Replies
                  1. re: travelerjjm
                    paulj RE: travelerjjm Mar 21, 2014 09:47 AM

                    I'm currently using masa trigo, though I think it is little more than flour with some salt and fat added. But I need more practice with rolling.

                    1. re: travelerjjm
                      helmut fig newton RE: travelerjjm Mar 21, 2014 02:39 PM

                      thank you this is what i needed! i've been overworking the dough, using olive oil...

                      1. re: travelerjjm
                        paulj RE: travelerjjm Mar 21, 2014 02:57 PM

                        Why is lard important?

                        1. re: paulj
                          travelerjjm RE: paulj Mar 21, 2014 04:01 PM

                          You can use other fats. Lard has always worked the best for me, though. I never got shortening or olive oil to produce as flavorful or properly-textured tortillas. I have not tried butter.

                          It may be the mouthfeel or it may be another factor. I don't know this aspect of food science well enough to know.

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