baking Archives - My Beautiful Mess

They are little rounds of heaven. You’ll be surprised to know how easy it is to whip up a batch of simple homemade flour tortillas tonight for dinner. Today, I’m sharing my authentic recipe straight from our Tex-Mex kitchen.

Homemade flour tortillas are one of the best things on the planet. Growing up in my Hispanic family, I loved it when my mom had a steaming hot, fluffy stack of homemade tortillas waiting for us. I loved smearing butter all over freshly warmed tortillas. They were so good.

Lately, I’ve been making them often. First, they are great for lunches for the kids. I grill them up with cheese and make quesadillas for their lunch. Sometimes I have some leftover meat, but not quite enough for a meal, that’s when I shred it up for tacos or quesadillas. I’m a little embarrassed to say that it doesn’t matter how many tortillas I make, we always seem to eat them all!

So today I’m going to show you how easy it is to make simple homemade flour tortillas right in your kitchen. They are far superior to store-bought ones and once you get familiar with making them, you won’t want the rubbery, chewy mass-produced ones.

Ingredients

Tortillas are a wonderfully easy bread because they require few ingredients. In fact, you may already have what you need. First, all you need is all-purpose flour. There is no need to use any kind of special flour. As I mentioned before, tortillas are unleavened bread, so you don’t need leavening agents like baking powder or yeast. However, you can add baking powder to make them fluffier if you desire. Really, all you need is flour, lard, water and a pinch of salt.

Traditionally tortillas are made with lard. I think lard makes the best version of tortillas. The tortillas seem to have a fluffier, smoother texture with lard. I highly recommend using lard above any other fat. However, if you don’t have lard on hand you can substitute other fats. You can also make them with butter, shortening and even vegetable oil in a pinch.

You can buy lard at the store in the butter section. It costs around the same price as butter and it stores in your fridge for months. You can even make lard at home (see video below). That’s right, don’t throw those drippings away!

Tools

Many people are discouraged from making tortillas for one simple reason – rolling out circles, I know I underestimated how hard it is to roll out a perfect circle. Like really hard! Personally, I don’t mind if mine aren’t perfect, but others do. I will say that it takes lots of practice to roll them out, so don’t get discouraged if they aren’t perfect. I guarantee you regardless of their shape, they will still taste amazing! So you can use two different methods to make them. You can roll them out using a rolling pin or you can use a tortilla press.

Tortilla presses are great because you put your ball of dough in, clamp down and it presses out your tortilla to the perfect thickness and size. It definitely makes them more uniform looking. Using a tortilla press also seriously cuts down on time. It takes far less time to press them as it does to roll them out. So if you are making them for a weeknight dinner, this really speeds it up. I highly recommend using a cast-iron one . I love mine.

Frankly, you don’t need any special tools to make tortillas, but I’ve used my stand mixer to speed things up as well as using a pastry blender if I am doing it by hand.

Also, if you make tortillas often, you may want to invest in a tortilla warmer. They really do keep them warm for a long while. They are fairly cheap too. If you don’t have a tortilla warmer, place a clean dishcloth inside a covered dish and slip them into the dishcloth to keep them warm.

Cooking the Tortillas

To make tortillas you’ll combine your ingredients – flour, salt, hot water and your lard. If you want them to be fluffier you can also add 1 teaspoon of baking powder. If you are substituting a different fat for lard such as vegetable oil or shortening you will use the same measurements as lard which is ⅓ cup. Mix the dough with a dough hook attachment on your stand mixer or you can use a pastry cutter to cut in the lard.

You can divide your dough into sixteen portions. That will make about 16 small 6″ tortillas or you divide into twelve pieces and it will yield about a dozen 8″ tortillas. I typically make 8″ ones.

Tortillas need to be cooked one at a time unless you have a long griddle, in which case you can do two at a time. Place the tortillas down on a griddle with medium heat. Cook for about 2 mins on each side. You will likely see the tortilla puff as it cooks. That is totally normal. Flip it over. The cooked side should have some light brown spots That’s how you know it is cooked! Then repeat on the other side.

How to Store Them

So you can choose to warm your tortillas all at once or you can choose to warm them up over a period of a couple of days. Store the ready-made tortillas in your fridge in a zip lock bag. You can separate them with wax paper so they don’t stick together. I recommend taking them out of the fridge about ten to fifteen minutes before you are ready to warm them up so they cook quickly and evenly on your griddle. I think they cook better that way than when they are a stone-cold temperature.

Simple Flour Tortillas

Print Recipe

Prep Time 1

Cook Time 25

Total Time 1 25

Course Breads

Cuisine Mexican

Equipment

Griddle

Ingredients

3 Cups All-Purpose Flour
1 Tsp Salt
1/3 Cup Lard, cold
1 Cup Hot Water
1 Tsp baking powder optional

Instructions

Add flour to a large mixing bowl.
Whisk salt and baking powder (optional) to the flour. Baking powder is optional but will give you a fluffier tortilla. Alternatively, instead of mixing by hand, you may use a stand mixer with a dough hook attachment.
Add lard to flour mixture and cut in with a pastry blender (or if using a stand mixer mix on low. You can also you use your hands if you don't have tools. You do not need to need the dough, only mix.
Slowly add water until a tacky dough forms
Turn out dough onto a well-floured surface. Divide dough into twelve pieces. Roll each piece into a ball about the size of a golf ball.
Heat a griddle on your stove at medium-high heat.
Begin by flouring your rolling pin to prevent dough from sticking. Take a ball of dough and roll it evenly into a 7-8" circle.
Place a tortilla on the hot griddle. The tortilla will puff as it cooks. Cook on each side for about 30 seconds. Flip regularly until you see light brown spots on the heated side.

Keyword bread, easy bread, flour, mexican bread, mexican food, tortillas, unleavened bread

That’s it! Enjoy your homemade tortillas with your favorite Mexican food dish. Be sure to check out some of my favorites like perfect Spanish rice and Creamy Green Chile Chicken Enchiladas.

No bread at the store? No problem. Today I’m going to show you how to make white sandwich bread the easy way at home. No special tools required!

I’ve been baking up a storm during the COVID-19 outbreak. When all of this started, I bought tons of flour and a few pounds of yeast because I know that as long as you have those things, there are infinite kinds of bread that you can bake at home. Pizza dough, hamburger buns, dinner rolls hot dog buns. Later this month, I will show you how to make some unleavened bread (bread that doesn’t require yeast) like tortillas and pretzels. But today I’m going to share how to make white sandwich bread at home. Plain white sandwich bread is very versatile and you can conjure up lots of different lunches with some plain white bread. It’s a great recipe to try if you are new to bread baking. Once you get comfortable with simple white sandwich bread you’ll be excited to learn how to make other breads like bagels, ciabatta, baguettes, dinner rolls, buns, and pretzel bread.

Tools of the Trade

One question I get asked is, “do you need any special tools to make bread?” Not really. You certainly don’t need a bread machine. A bread machine just takes some of the elbow grease out of baking bread. You pop your dough in and it will knead and bake it for you and take a lot of guesswork out of baking bread. But let me tell you that baking bread isn’t as complicated as you might think. I was intimidated by it for years before I finally decided to learn. I was surprised at how simple it really is. You can make bread with just your bare hands and a loaf pan. After all, that is how people have made bread for centuries. However, if you would like to take out some of the work you can use a stand mixer with your dough hook attachment. That’s what I do. This recipe takes around three hours from start to finish, but nearly all of that time is rising and baking. The prep time is actually fairly quick.

dough hook — Dough hook attachment and bulk yeast

The only other thing you need is a work surface. A well-cleaned countertop is fine for that. Also, you will need a loaf pan. I have found that metal pans seem to bake bread more evenly than glass ones. I recommend using a small standard loaf pan because freshly baked bread doesn’t last very long. Unlike store-bought bread, it isn’t packed with preservatives to keep it from molding. So I keep the size small and eat it quickly.

I will however, introduce you to one of the best $30 finds on Amazon. This bread slicer was one of my best Amazon purchases! You slip your loaf inside the wooden guide and it allows you to cut perfectly sliced bread every time. I wasted a lot of bread because I wasn’t cutting it evenly or straight. This solved that problem! It even has a board underneath to catch crumbs. Incidentally, I save the breadcrumbs! Don’t buy bread crumbs from the store when you can make your own for making meatballs and breading meat.

(Click on the picture to purchase)

PRO-TIP: Always use a serrated knife to cut bread. Smooth knives will smash your bread rather than cut it.

Ingredients

So the first thing you need is yeast. Personally, I buy yeast at Sam’s Club because they sell it in two one-pound packages and it is way more cost-effective that way. Yeast is also sold in packets. If you use yeast packets you will need one full packet, plus 1/2 tsp more. I highly recommend refrigerating yeast once you open it. You can also store it in the freezer. If you have yeast in your pantry and you aren’t sure if it is still good, you can do a simple test. Pinch some dry yeast and put it in a cup. Add a pinch of sugar and a little warm water. If it bubbles after a few minutes, it is still good. If there is no or very little activity, it’s expired. The bubbling is called “blooming.”

After a few years of baking, I’ve learned that bread flour is superior to all-purpose flour when it comes to baking bread. I can definitely tell that it makes a stronger, denser, spongier bread. That is because bread flour has a higher gluten content than all-purpose flour. That said, I make this recipe with all-purpose flour all the time. There is no need to buy special flour for this recipe. Use your all-purpose flour if that is what you have. Someone asked me if they could use wheat flour for this recipe. In all honestly, I have not tried it. However, I will say that wheat flour is much denser than white flour and so you normally use less of it. Personally, I recommend finding a tried and tested wheat bread recipe instead of trying to alter this one.

When you are done baking your bread and while the bread is still hot, I recommend buttering the top. Bread tops can seem a little hard when they are baked. A simple brush of butter is all it needs to soften the top again and it makes it more like the sandwich bread you buy at the store.

White Sandwich Bread

White sandwich bread is so easy to make and deliciously simple. You'll love being able to whip up soft, fluffy white sandwich bread in a few hours whenever you need it!

Print Recipe

Prep Time 3

Course Breads