Sonoran Mexican Homemade Flour Tortillas
Soft, stretchy, and just the right amount of chew, the kind that actually holds a burrito.These homemade flour tortillas are all about simplicity and feel. With just a handful of pantry ingredients, you can create tortillas that are soft, thin, and flexible enough to wrap without tearing. The process is straightforward, but the key lies in letting the dough rest until it becomes smooth and easy to work with. Once cooked on a hot pan, each tortilla develops light golden spots and a tender texture that’s hard to match with anything store-bought. Whether you’re making wraps, tacos, or enjoying them warm on their own, these tortillas bring a fresh, authentic touch to any meal.
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Ingredients
- 2 cups bread flour
- 1 cup all purpose flour
- 1 1/2 teaspoons salt
- 7 tablespoons fat lard for traditional; butter; coconut oil; bacon fat, or a mix
- 1 cup very hot water up to 1⅛ cups in humid climates
Instructions
Mix dry ingredients
- Combine flour and salt in a big bowl.
Cut in the fat
- Mix the fat into the flour with a danish dough whisk or with your hands. It should appear like moist sand without any huge pieces left.
Add hot water
- Add 1 cup of hot water, and mix until a dough is created. Add water as necessary; the dough must not be hard or dry.
Knead
- Knead 5-7 minutes to a smooth and elastic consistency.
Rest
- Allow to rest at least 1 hour (90 minutes is better).
Portion
- Roll 6 large balls of dough (or 10-12 smaller balls). Keep them covered to prevent drying.
Roll and stretch
- Roll into thin circles, and then pull in a circular shape to stretch by hand, until it is somewhat translucent.
Cook
- Heat a hot skillet and cook for 20-30 seconds on each side, flipping until it is puffed and has light golden spots.
- As one cooks, begin rolling out the other.
Keep warm
- Wrap up in a towel to steam and remain soft.
Notes
Take the Time to allow your dough to rest. The dough must be should be soft, loose and stretchable. Best served hot, right off the pan.