These flour tortillas are irresistibly soft and delicious! They are made with just five staple ingredients: Flour, water, oil, salt, and baking powder. Also, these tortillas contain zero preservatives. Although this recipe uses avocado oil, traditionally flour tortillas contain lard. Alternatively, the oil can also be replaced with butter for a richer flavor.
In comparison, pre-packaged flour tortillas can include as many as twenty ingredients, including preservatives and dough conditioner. One example of the ingredients in prepackaged tortillas include:
You can find this information on the nutrition label on the back of the tortilla package. This is the label from: La Banderita Family Pack – Ole Mexican
Although prepackaged tortillas are convenient and generally tasty, nothing can compare to the freshness and softness of homemade tortillas. Once you taste the freshness of these tortillas, homemade will be the only thing you want.
Preparation, Servings and Storage of Flour Tortillas
Making flour tortillas takes about thirty minutes of active prep time with a one hour rising time. They are simple to prepare and can be conveniently stored for future use.
Flour tortillas are fresh for up to 5 days at room temperature. However, they can also be refrigerated for up to 10 days or frozen for up to 3 months. Preparing a larger batch of tortillas when time permits is always a wise choice, as having frozen tortillas on hand can save you valuable time on busy weeknights or during spontaneous meal prep.
This recipe makes ten large wrap sized tortillas. Smaller tortilla can easily be made by using less dough per tortilla. The total amount of tortillas will increase the smaller the tortillas are made.
What recipes use flour tortillas
Other options include quesadillas and burritos, as well as making smaller tortillas for soft shell tacos or fajitas.
Print Recipe
Homemade XL flour tortillas for wraps
Equipment
- stand mixer
- sheet pan
- Rolling Pin
- parchment paper
- Griddle
Ingredients
- 3 cups Bread flour
- 1 tsp Sea salt
- 1 tsp Baking powder
- 1/3 cup Avocado oil
- 1 ¼ cup Water
Instructions
- Combine all of the ingredients in a stand mixer and knead dough with a dough hook for approximately 6 minutes or until dough is combined into a dough ball.
- Remove dough ball to a lightly floured surface and divide into 10 equal pieces.
- Roll each piece into a ball and place on a parchment paper lined sheet pan.
- Cover and let the dough rest for 1 hour.
- Preheat the griddle to medium heat.
- One at a time, roll dough into a 12-inch circle on a lightly floured cutting board.
- The dough will be very thin. Carefully transfer to the griddle and cook for about 1 minute. Once the tortilla starts to get browning spots on the cooking side, flip over and cook the other side for another minute.
- Remove from the griddle and keep warm in a tortilla warmer. Continue with the 9 other tortillas.
- Tortillas can be used for wraps right away or stored in an XL storage bag in the freezer. To thaw frozen tortillas, place a slightly damp paper towel in the freezer bag and microwave for 1 minute.
