Easy Soft Flour Tortillas (2024)

FAQs

Why do my homemade flour tortillas come out hard? ›

She is adamant that the dough should not be tacky. If the bread is sticking to your fingers, add a small amount of flour until it stops sticking. She does warn that going too far in the other direction — adding too much flour during this process — will make the tortillas hard.

I use a heavy skillet over medium to medium-high. Transfer your cooked tortillas to a towel or tortilla warmer, which keeps them warm and soft.

Flour tortillas made with corn oil are delicious because ALL homemade tortillas are delicious. But, using butter makes them even better. Not just a little bit better. A LOT better.

However, the version I tested that had more baking powder resulted in a thicker, doughy tortilla that wasn't as pliable and was harder to roll when making a burrito or wrap. I also found that they got harder when stored compared to this recipe and the version that did not have baking powder at all.

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas. Do not overcook. It will dry out the tortillas and create tough tortillas. Thinner tortillas require less time to cook than thicker tortillas.

It can sit on the counter for up to an hour if needed, but don't go beyond that. Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.

How do I make tortillas soft for tacos? Store-bought, just heat them up directly on a skillet or a pan, with a flip or two. If you're making them from scratch or masa harina, 15 seconds or so on one side, then about 45 seconds on the other, then reflip with about 10–15 seconds on the first side.

You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas.

What does baking soda do in flour tortillas? ›

Sodium Bicarbonate:

During tortilla production, it is necessary to have some of the leavening occur early in the process, enabling uniform distribution of gas cells. The sodium bicarbonate should then release carbon dioxide just prior to the press and oven.

Get creative with color and flavor by adding in floral water, an array of spices and more. Corn is sacred. It was and is one of the main reasons humans have been able to satiate themselves and fulfill desires of expansion.

Is it cheaper to make or buy flour tortillas? It really depends. The amount of ingredients can be less expensive but the total time it takes to make and store may be a little more than store-bought. Knowing what you are using and how the tortillas come together is the price though.

Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter.

I think homemade tortillas are way better than store bought and these einkorn tortillas really satisfy. Not only do they taste great, but making them at home allows you to control the ingredients they're made with, so there's no binders, refined seed oils (like the typical soybean or canola oil) or other additives.

Wrap your tortillas in foil, then stick them in the oven. When you are ready to serve, remove them from the oven, but leave them wrapped in the foil, so that they don't dry out before go-time. If your party is on the smaller side, you may want to try just using a damp dish towel to keep those tortillas warm.

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

You can add wheat flour, chickpea flour or other high protein flour to the nixtamalized corn flour, that will make them more elastic, but will change the taste.

Ensure that there is enough oil in the skillet or pot to maintain the frying temperature. Add more oil as needed during the cooking process. After frying the tortillas, use paper towels or clean washcloths to remove excess oil. This helps to keep the tortillas crispy and prevents them from becoming too greasy.