Making homemade flour tortillas is so incredibly easy and way better than anything you can buy in the store. By the time it takes you to read the list of ingedients in the shells you can buy, you would have already made your dough. You can do so many things with homemade flour tortillas. Burritos, enchiladas, pinwheels, quesadillas, I can go on and on and on and on.
Oh yea, cauliflower tacos.
What makes this recipe so easy is that everything is pretty much done in your food processor. Flour, salt, baking powder, butter and water.
Once your dough comes together you can either knead it by hand until its smooth or knead it right in your food processor just by pulsing it a bit longer. Sometimes I just really love working with my dough so I will hand knead it, but those days I am pressed for time I will knead it right in the processor and comes out great every time.
When making tacos, I will get about 6-8 shells that about 6-7 inches. When making burritos I will get 9-12 shells. Of course, this all depends on how large my burritos are.
Flattening it with my palm first allows me to get a more round finished shell. Sometimes my shells come out the shape of Australia and that’s ok.
If you really just want yours to be perfectly round, you can use a guide to roll them out and then a knife to trim it into a circle. I am perfectly ok with some imperfect edges.
Place in a hot skillet and cook until it bubbles up and browns.
Flip and cook for about 30 more seconds or until browned on the other side.
In between making the shells, place on a plate and cover with a paper towel. This is going to keep the shells pliable.
If you are not using your shells right away, you can wrap the warm shells in plastic wrap. They keep well in the fridge until you are ready to use them.
Homemade Flour Tortillas
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoons baking powder
- 1 tablespoon softened butter
- 3/4 cups water
Pulse the flour, salt, and baking powder together in a food processor. Pulse in the butter until the mixture is crumbly. Pour in the water slowly while you pulse until the dough comes together; place on a lightly floured surface and knead until smooth and elastic. Divide the dough into 12 equal pieces for burritos or 6 for soft tacos. Allow dough to rest covered for about 10 minutes.
Preheat a large skillet over medium-high heat. Flour your surface and your dough and roll a dough piece into a thin, round tortilla. Place into the hot skillet, and cook until bubbly; flip and continue cooking until golden on the other side. Place the cooked tortilla on a plate and cover with a paper towel; continue rolling and cooking the remaining dough.
If you are not using the dough right away, wrap the warm tortillas in plastic wrap to keep them pliable for later.