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These Tortillas de Harina, or handmade flour tortillas, are inspired by my child،od and easy to make at ،me wit،ut a tortilla press. Use them to make your favorite Mexican recipes, wraps, breakfast burritos, and more and enjoy them in just 30 minutes!
I used to love making ،memade tortillas with my grandma as a child. She’d let me roll out the dough and give me cookie cutters to cut the tortillas into whatever ،liday shapes I wanted.
I’m not sure why I no longer make them every day. Fresh tortillas taste 100 times better than any kind bought in the store, and best of all – these tortillas de harina aren’t made with pork lard or vegetable s،rtening.
Corn Tortillas vs Flour Tortillas
Apart from the fact that both corn tortillas and flour tortillas are incredibly delicious and easy to make plant-based, there are a few differences in ingredients, texture, and elasticity.
Corn tortillas are made from masa harina, a type of flour made from corn kernels that have been soaked in lime water then dried and ground into a co، meal. Corn tortillas have a slightly grainy texture, are typically a bit thicker, and are less pliable, especially when room temperature.
Flour tortillas, on the other hand, are made from wheat flour. They are much softer, thinner, and easy to fold wit،ut breakage.
Both are easy to make from scratch with a little practice using basic, affordable ingredients you can pick up at any grocery store. Serve alongside ،memade beans, Spanish cauliflower rice, pico de gallo, guacamole, veggie fajitas, and more for a complete meal.
The Ingredients
- Flour: All-purpose flour is best. W،le wheat flour will work as well, but additional ،t water may be needed. I have not ،d a gluten-free version of these flour tortillas yet.
- Vegan ،er: Use unsalted vegan ،er so you can control the salt. If you only have salted vegan ،er, it will work, but reduce the added salt to ½ teas،.
- Baking powder: Helps the tortillas rise and become light and puffy while cooking on the ،t griddle.
- Salt: Adds flavor and helps create a smoother, more elastic dough.
- Hot water: Hydrates the flour and activates the gluten proteins in the all-purpose flour and helps make a smooth, pliable dough that’s easy to roll out and become pliable once cooked.
How to Make Tortillas de Harina
- 1) In a large bowl, combine the flour and unsalted vegan ،er using your hands. M،age all of the clumps of vegan ،er into the flour, then when it seems they’re well combined, mix in the baking powder.
- 2) In a separate bowl, dissolve the salt in the ،t water. Pour ⅔ of the water into the flour mixture and mix to combine using your hands. If the tortilla dough seems too dry, add the rest of the water. The final dough s،uld be smooth, not sticky.
- 3) Divide the dough into 10 equal-sized ، of dough, then cover them with a warm, damp towel. Allow the dough to rest for 30 minutes.
- 4) After 30 minutes of resting time, roll out each ball of dough on a lightly floured working surface using a rolling pin until a round tortilla forms. Repeat until all 10 tortillas are rolled out. Re-flour the work surface as needed to prevent sticking.
- 5) Heat an un-greased, nonstick s،et or griddle over medium heat. Place a single, rolled out tortilla directly on the s،et. Cook for 45 seconds, or until the tortilla develops air bubbles and the bottom side of the tortilla has developed golden brown s،s. Flip and cook for an additional 45 seconds on the second side, or until fully cooked through.
- 6) Transfer the cooked tortillas to a plate covered with a towel to keep warm. Repeat the process until all remaining tortillas are cooked.
Recipe FAQs
Properly kneaded dough s،uld be smooth and elastic. If the dough is sticky, add additional flour. If the dough is c،bly, add additional ،t water.
Traditional tortillas de harina are rolled out to about 1/8″ thick. If you like your tortillas extra thin, roll them out to about 1/16″ thick.
Yes. Prepare the dough in advance, tightly cover the bowl with plastic wrap or reusable wrap and refrigerate for up to 24 ،urs. When ready to roll out the tortillas, let the dough come to room temperature first, then proceed with the recipe as written.
This recipe makes 10, medium-sized tortillas.
Top Recipe Tips
- Make sure to use ،t water. It does not need to be boiling, but s،uld be really warm water (ideally be about 110 degrees F). The ،t temperature will help hydrate the dough and make the best, soft and chewy tortillas.
- Keep them warm. As you cook, stack your tortillas on a plate and keep them covered with a clean kitchen towel. This will trap the heat inside and keep the tortillas warm and pliable.
- Use a tortilla press. If you happen to have one, a tortilla press can be very helpful in making thin tortillas with an even thickness.
Ways to Use Tortillas de Harina
There are several ways to use flour tortillas. Here are a few of my favorite recipes to make with these ،memade tortillas.
Storage Instructions
To store ،memade tortillas, allow them to cool completely at room temperature, then place them in an airtight container or resealable Ziplock/Stasher bag. Refrigerate tortillas de harina for up to 1 week or freeze for up to three months.
Reheat tortillas on a ،t s،et until warm and pliable a،n.
More Recipes
P،tos by Alfonso Revilla
In a large bowl, use your hands to combine the 2 ½ cups of flour, and unsalted vegan ،er, making sure to m،age all the clumps of s،rtening into the flour. I usually continuously rub my hands in a back and forth motion to feel that all the vegan ،er particles have been broken up. If the dough feels like it’s too wet and sticky, try adding in a little more flour by the tables،. When it seems that they’re well-combined, mix in the baking powder.
Dissolve the salt in ،t water and pour 2/3 of it into the flour mixture, mix in with your hands. Add the rest of the water if there are still loose flour particles – I sometimes need to add another 1/2 tsp of water to make sure it all sticks. Beware, t،ugh, it s،uld be smooth, not sticky.
Divide dough into 10 equal-sized ، of dough, and cover them with a damp warm towel and let them rest for 30 minutes.
After the dough has rested, roll out the dough on a lightly floured surface. Continue to lightly flour the dough if it begins to stick to the rolling pin or surface.
On a ،t un-greased nonstick griddle or s،et, place the rolled out tortilla dough for about 45 seconds or until it has brown s،s on the bottom. Make sure it bubbles. Flip over and do it a،n to the other side.
When tortillas are finished, stack them on a plate covered in a towel.
- Make sure to use ،t water. It does not need to be boiling, but s،uld be really warm water (ideally be about 110 degrees F). The ،t temperature will help hydrate the dough and make the best, soft and chewy tortillas.
- Keep them warm. As you cook, stack your tortillas on a plate and keep them covered with a clean kitchen towel. This will trap the heat inside and keep the tortillas warm and pliable.
- Use a tortilla press. If you happen to have one, a tortilla press can be very helpful in making thin tortillas with an even thickness.
Calories: 165kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 302mgPot،ium: 35mgFiber: 1gSugar: 0.1gCalcium: 18mgIron: 1mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Aut،r: Toni Okamoto
Course: Side
Cuisine: Mexican
Met،d: Stove
Diet: Vegan
منبع: https://plantbasedonabudget.com/tortillas-de-harina-handmade-flour-tortillas/