Flour Tortillas
The flour tortilla is a fundamental part of Mexican cuisine and this recipe will give you delicious, soft tortillas in about 30 minutes.
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Makes: 6 large tortillas
  • 240 g (8 oz, 1½ cups) plain (all purpose) flour
  • 160 ml (5 fl oz, ⅔ cup) water
  • 2 tbsp vegetable oil or vegetable shortening
  • 1 tsp baking powder
  • ½ tsp salt
  1. Sieve the flour, salt and baking powder into a bowl. If you are using a hard fat such as vegetable shortening, cut it into small pieces and rub it into the flour until it has the texture of sand. Otherwise add the vegetable oil and mix really well.
  2. Add the water and mix quickly to make a soft dough. Knead it in the bowl for a couple of minutes until it becomes soft and loses its stickiness.
  3. Cover the dough and and leave it to rest for 10 minutes.
  4. Cut the dough into 6 pieces and roll each piece into a ball.
  5. Press a ball of dough into a disc and roll it out on a well-floured surface until it is about 8" (20 cm) in diameter.
  6. Heat a flat pan to quite a high heat. Drop the tortilla onto the pan. After about 30 seconds it should start to bubble up, at which point you should turn the tortilla over to cook for a further 30 seconds.
  7. Wrap the tortilla in a clean cloth to keep it warm while you cook the remaining tortillas.
If your tortilla doesn't puff up like mine in 30-40 seconds then you'll need to increase the temperature of your pan slightly.

To get a roughly circular tortilla you should give the dough regular quarter turns as you are rolling it out

The final tortillas should be soft and supple. They will keep for a couple of days in an airtight bag, but like most breads they are best eaten on the day they are made. They also freeze quite well.