Since we haven’t really been grocery shopping until we need to when my want for tacos came around I decided to try making tortillas instead of going out and buying them. Turns out tortillas aren’t super difficult to make with just a little bit of time and effort you can have some fresh, delicious, soft tortillas. Honestly, it’ll be difficult to go store-bought after trying these! I followed a recipe I found on YouTube by Simply Mama Cooks. She shares so many fun Mexican and Korean inspired dishes and I love how simply she explains her dishes. I definitely encourage you to check out her channel! But now, let’s get on with the recipe, shall we?
Ingredients:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1 cup hot water
Directions:
I love how basically every country in the world has their variety of flatbread so when you know how to make one you can use that experience to make others! The method for soft flour tortillas really reminded me of how I make rotis or parathas, save for a few differences. You’re going to want to start by adding all your flour into a large bowl, along with the baking powder and salt. Give this a small mix to incorporate everything, then add in the oil. Give this another slight mix and then lastly, add in the hot water, little by little. The water shouldn’t be scalding but it also shouldn’t be room temperature. Make it as warm as you can comfortably handle. When it comes to mixing the water in, just like roti do it little by little.
When all the water is incorporated you will have a fairly large combined dough with just a few stragglers. Now, it’s time to knead to full combine everything and to build up the elasticity of the dough. I took my dough out of the bowl onto a clean, dry surface and started kneading. You’ll have to knead for about 10 minutes. Now, I know that seems like a lot, but trust me you will notice the difference! The dough becomes so soft and supple and it really contributes to the end texture.
Once the dough has come together you can now separate it into the dough balls that will eventually become our tortillas. This much dough will yield 12 large tortillas, but if you want mini soft shell tacos you can definitely cut each ball into half to make 24 small tortillas. I just pulled a small handful of dough and formed it into a ball/flat circle between my palms. Once you have 12 place them in a bowl and cover with a damp paper towel or kitchen towel and let it rest for 10 minutes.
Yay! Now, that you’ve had the chance to rest for 10 minutes (breaks are important) we are on to the most important step. Rolling your tortillas. Turns out I’m just as bad at making round tortillas as I am at making round rotis. I guess some things just always translate well. But don’t worry, the roundness of your tortillas does not contribute to the taste, thank goodness.
While rolling you can preheat your pan– non-stick frying pan or cast iron skillet will work fine. Heat on a medium heat. To roll out your tortillas take your little ball and flatten on a clean dry surface. Just roll back and forth while constantly turning the “circle”. My tortilla didn’t stick to my surface at all so I wouldn’t recommend flouring the surface. Plus too much flour may dry out your tortillas. Once your tortilla is about 9-10 inches in diameter or 1/8 inch thick you can start cooking.
Just place your tortillas on the pan and wait for it to bubble up. It’s pretty exciting to see. Once you see bubbles forming and getting fairly large you can flip your tortilla around. It should have some golden brown spotting on it. Wait for the same spotting to happen on the other side and then it’s done. This really, honestly, takes about 1-2 minutes per side. So, you’ll have fresh flour tortillas in no time. Each tortilla I finished cooking I wrapped in a clean kitchen towel to keep it warm and soft. Just keep stacking and wrapping in the towel as you go along. Be sure to roll tortillas while you cook, it’ll make things go faster and more efficiently.
Would you look at that? After no time at all your tortillas are ready! Awaiting whichever filling you desire! I made some guacamole and chicken to go in ours, but you can fill your tortillas with whatever suits your fancy! What are your favorite soft-shell taco fillings? Be sure to check out Simple Mama Cooks original recipe video here!
Soft Flour Tortillas
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ΒΌ cup vegetable oil
- 1 teaspoon salt
- 1 cup hot water
Instructions
- In a large bowl mix together flour, salt, and baking powder.
- Add in the oil and mix, then add in hot water, slowly.
- Slowly add in water until large dough forms. Once all water has been added take dough and any remaining flour pieces out of bowl to knead.
- Knead dough for 10 minutes to form gluten and build elasticity.
- Form dough into 12 equal size pieces for large tortillas. If you want smaller tortillas you may form 24 dough balls half the size.
- Form each pieces into dough ball between palms. Once all balls formed place back in bowl and cover with damp paper towel or kitchen towel and allow to rest for 10 minutes.
- Once dough has rested start to form tortillas using rolling pin. Preheat large non-stick pan or cast iron skillet on medium heat.
- Roll out large tortilla on clean flat surface to about 9-10 inches in diameter or about 1/8 inch thick. Roll back and forth while rotating dough to make a circle.
- Once tortilla is formed place on heated pan. Once it starts to bubble up largely flip to other side to cook. There should be golden brown spots on cooked side. Cook the same amount of time on other side. Shoud take about 1-2 minutes per side.
- Once cooked place in clean kitchen towel to keep warm and soft. As you cook each one stack on top of each other to keep each warm.
- Now, you're done. Serve with filling of choice!
- Enjoy!
Don’t want to miss any Mostly Masala recipes? Subscribe to the mailing list below!