Now that I've added Street Tacos as one of my easy go-to meals, I like to have tortillas around. Flour tortillas are my favorite because unlike corn tortillas, they hold up better and are fine eaten cold although warmed up makes them extra delicious. Corn tortillas are terrible cold and they tend to fall apart easily unless toasted in a pan.
I had been buying Mission brand flour street tacos. I like the smaller size but the ingredient list is not as clean as I would like. Since I gave up sourdough bread, I started thinking that what I could do instead is make my own tortillas when I have time on the weekends. So I went on the search for a recipe and found one that worked great from Just a Taste. All it takes is four simple ingredients and about 30 minutes start to finish. I modified the recipe some to make a smaller quantity (a dozen small street taco size tortillas) and converted the measurements to grams to make it easier to just dump the ingredients into a bowl using a scale and skip the measuring cups.
The tortillas turned out fabulous, and I will definitely favor making my own from now on especially with how easy it was to do.
Ingredients
- 1 cup all purpose flour (125g)
- 1/4 + 1/8 tsp salt
- 1/3 cup (70g) hot water (160 degrees)
- 4 tsp vegetable oil (15g)
- Heat the water in a microwave or stovetop to approximately 160 degrees which is about the temp of hot coffee or tea, right at the point that steam comes up. For my microwave, it's 30 seconds for the 1/3 cup.
- Add the flour and salt to a bowl and mix until the salt is evenly distributed. This can be done in a stand mixer using a dough hook to make kneading later on easier.
- Add the hot water and oil and gently stir around the flour until it starts to clump up.
- Then get in with your hands to bring all the ingredients into a dough ball (or just turn the stand mixer to a higher speed). It should resemble Play-Doh texture. If too wet and sticky, add a teaspoon of flour at a time. If too dry, add a splash of water at a time.
- Turn the dough ball onto a non-porous countertop and knead for 10 minutes. Or use a stand mixer for this step on medium to low speed.
- Preheat a non-stick large skillet on medium to medium-high heat. You want it just before the pan smokes which is one tickmark below medium heat for me after it gets hot. And keep the pan dry, no oil needed.
- Roll the dough ball into a log shape and split into 8 equal size dough pieces. I do this by cutting the log in half. Then each half in half again. Then each of those quarters in half again. Roll each dough piece into a ball and set aside.
- For each dough ball, flatten into a hockey puck shape on the counter using your hands. Then using the rolling pin, roll out the dough into a very thin layer. I have a quartz countertop with a pattern, and I like to roll it out until I can start to make out the pattern through the dough. It's okay if it's not a perfect circle. Your guests will know it's handmade that way!
- I don't use flour when rolling. The stickiness of the counter helps get the dough really thin. And the oil already in the dough should help you peel it off the counter .
- Pick up an edge of your flattened tortilla and gently lift it without tearing or folding.
- Transfer to the hot skillet and smooth it out without burning your fingers. Watch for bubbles to form in about 20-30 seconds. At this point, lift the edge and check from brown spots.
- Then flip it over and cook the other side for 20-30 seconds for brown spots to appear.
- Transfer to a plate and cover with a dish towel to keep warm. Then repeat with the remaining dough balls.
- I have gotten it down where as one tortilla cooks, I roll out the other one. That way the pan doesn't spend too much time without a tortilla in it which reduces the likelihood of smoking the pan or burning the tortillas.
- Once all the tortillas are done, they can be served right away or cooled down to room temp then stored in a Ziploc bag in the fridge. Use in 7-10 days and ideally reheat in the fridge or pan but cold is fine.
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