Tortillas are the perfect vessel for your summer tacos – keep reading to learn how to make the easiest flour tortillas ever!
For the first year of Ryan’s life, I was off dairy and soy completely. He had MSPI, or milk-soy protein intolerance, and the proteins going to him through my breastmilk made him incredibly uncomfortable and sick. Did you know that soy and/or dairy is in just about everything delicious? Yeah. It is.
Because of this, I found myself doing a lot of research to make things myself. I learned to make breads and muffins and sweets without dairy and soy and I learned which alternatives would work best in my favorite recipes. Which is how I came across this recipe for tortillas, tweaking it here and there to make it even easier.
The original recipe for these flour tortillas is from the famous Rick Bayless (posted here) It’s good, but it requires too much hands-on work and I’m lazy and I usually have a kiddo in one hand, so kneading for any amount of time is a pain. So today I’m sharing my recipe and method for the easiest flour tortillas you’ll ever make.
Note: if you can’t have soy, skip your normal shortening (vegetable shortening is actually soy, which I think is obnoxious since it usually has pictures of carrots or something on the container.) and check out Spectrum shortening – it works like normal shortening minus the soy. (You can also use it in place of butter for some pretty tasty chocolate chip cookies!)
Easiest Flour Tortillas
2 1/2 cups flour
2/3 cup water
1/2 teaspoon salt
5 tablespoons of shortening or lard (here I used Crisco, but I also like using 2 TBS bacon fat and 3 TBS shortening.)
In the bowl of your stand mixer, combine salt, flour, and lard. Using the dough hook, mix on level 2 or 3 for 2 minutes until everything is combined. If you see the fat sticking to the sides, stop and scrape the sides. (You can use the whisk or paddle attachment, but that’s just another dish in my world.)
Once combined, add water and mix for 3-4 minutes on level 2 until one solid ball is created. If it looks like there is extra flour/it’s a little dry, add in more water 1 teaspoon at a time. If the dough is sticky or wet, add in flour at the same rate.
Your dough should be soft, but not sticky. If you push it, the mark will remain and it will stay however you shape it.
Divide you dough into 12 portions and make balls. Cover for at least 30 minutes before rolling out. Roll to your desired thickness (I like to make mine on the thicker side, since it is more forgiving when you cook it.)
Preheat a large pan to medium heat. (In the summer, I cook them out on the grill. To do this, put your grill to high and place your oven safe pan inside. Cook each tortilla 1-2 minutes per side with the cover closed.) Place one rolled out tortilla into the center of the pan and cook 2-3 minutes. Flip once it starts to get slightly golden, and then cook another 1-2 minutes.
Cover cooked tortillas with a kitchen towel while you cook the others. Serve immediately. Leftovers are tasty, but not as tasty as fresh ones!
So tell me – favorite thing to make from scratch? Ever tried making flour tortillas? Let me know in the comments!
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