How To Make Flour Tortillas Puff Up It Only Takes Four Ingredients to Make Easy Flour Tortillas at Home

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Prep:
15 mins

Cook:
15 mins

Rest:
30 mins

Total:
60 mins

Servings:
12 servings

Yield:
12 tortillas
Nutrition Facts (per serving)
192 Calories
5g Fat
32g Carbs
4g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 12
Amount per serving
Calories 192
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 267mg 12%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 4g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 2mg 11%
Potassium 45mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade flour tortillas are so fresh and delicious, you can certainly taste the difference from the commercially made store-bought version. The best part is, they are incredibly easy to prepare and you only need four simple ingredients.

Once you have made a batch of homemade tortillas, the possibilities are endless. They are perfect for Taco Tuesday and taste great with any of your favorite taco fillings. These tortillas also lend themselves well for homemade quesadillas.

The key to making tortillas that are nicely browned and won’t stick to the pan is making sure that the pan is very well preheated over high heat. This will ensure that the dough will immediately begin to cook when it hits the surface and then puff up quickly. The tortilla is ready to flip when it pulls away from the pan easily without any sticking.

Ingredients

  • 4 cups all-purpose flour

  • 1 1/2 teaspoons salt

  • 1 2/3 cups water

  • 1/4 cup vegetable oil

Steps to Make It

  1. Gather the ingredients.

    ingredients for homemade Flour Tortillas

     The Spruce / Kristina Vanni
  2. In a large bowl, combine the flour and salt. Slowly incorporate the warm water and vegetable oil and mix until all the liquid has been absorbed and it comes together into a ball. If the dough feels a bit sticky, add more flour, about 1 tablespoon at a time, as needed.

    Flour and liquid ingredients mixed in a bowl

     The Spruce / Kristina Vanni
  3. Transfer the dough to a work surface and knead for a couple of minutes until it is smooth and soft. The texture will feel like Playdoh.

    Flour tortilla dough on a marble slab

     The Spruce / Kristina Vanni
  4. Divide the dough into 12 equal-sized balls and flatten each ball slightly. Lightly flour both sides of the dough. Cover with a clean kitchen towel and let the dough rest for about 30 minutes.

    Individual floured balls on a work surface

     The Spruce / Kristina Vanni
  5. Heat a comal, ungreased cast-iron skillet, or nonstick skillet over medium heat. On a lightly floured surface, roll out each ball with a floured rolling pin to form an evenly rounded 8-inch circle.

    Flour Tortilla rolled out with a rolling pin

     The Spruce / Kristina Vanni
  6. Cook the tortillas, one at a time, in the preheated pan. Cook for about 1 minute on the first side until brown spots begin to form and air bubbles begin to puff up all over the tortilla. Flip over and cook about 30 to 45 seconds more, or until the other side begins to form brown spots and the tortilla puffs up.

    Flour Tortilla cooking in a pan

     The Spruce / Kristina Vanni
  7. Transfer the cooked tortilla from the pan to a plate or board with a towel. Cover the finished tortillas as you continue to roll out and cook the remaining tortillas.

    Homemade Flour Tortillas wrapped in a towel

     The Spruce / Kristina Vanni
  8. Serve warm with your favorite taco fillings and toppings.

    Homemade Flour Tortillas with tacos and fixings

     The Spruce / Kristina Vanni

How do you store and freeze tortillas?

  • Homemade tortillas should be stored in an airtight zip-top bag. Pieces of waxed paper or parchment paper can be placed in between each tortilla to prevent them from sticking.
  • Tortillas can be refrigerated for up to one week or frozen for up to three months. Thaw completely before warming and using in your favorite recipes.

Video about How To Make Flour Tortillas Puff Up

How to press and cook a tortilla that puffs | From Kernel to Masa (Ep. 7)

How do you get a tortilla to puff? Masienda founder, Jorge Gaviria, explains the anatomy of the elusive puff, along with tips for the best tortilla press and hacks to get your tortilla to expand and cook through the center.

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Masienda supplies:
Heirloom Corn Masa Harina: https://masienda.com/masaharina
Tortilla Presses: https://masienda.com/tortillapress
Chef-Grade Cal (calcium hydroxide): https://masienda.com/products/cal
Heirloom Corn: https://masienda.com/heirloomcorn
Comal: https://masienda.com/products/comal?variant=42208092881045
Molinito: https://masienda.com/products/molinito?variant=42208097206421

⏱ Timestamps ⏱
0:00 Intro
0:12 Anatomy of a puff
0:45 Making a puff possible
1:00 How hot to heat your pan for masa
1:53 How to press masa
2:04 Oaxacan tortilla press
2:25 How to peel off masa from plastic
2:41 Measuring for 6 inch tortilla, 1oz tortilla
2:59 How to use a tortilla press
3:50 Spritzing your masa to get the tortilla puff
4:52 Getting tortilla puff compression tip
5:32 Tortilla smell test
5:38 Oaxacan table tortilla

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Video by The Perennial Plate (https://www.theperennialplate.com/)

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