Tortilla de Trigo (Wheat Flour Tortilla)
Master the art of homemade flatbreads with this irresistible recipe for Tortilla de Trigo (Wheat Flour Tortilla). These soft and pliable flour tortillas are made with simple pantry staples—flour, salt, baking powder, vegetable oil or lard, and warm water—yielding perfectly tender rounds with just the right amount of chew. The recipe walks you through key techniques like kneading for elasticity and resting the dough to ensure easy rolling and an even texture. Cooked on a hot skillet, each tortilla develops beautiful golden spots and a toasty aroma that will elevate any dish, from tacos and burritos to wraps and quesadillas. With a short prep and cook time, this 12-serving recipe is ideal for weeknight meals or special gatherings. Store them for later or enjoy them fresh and warm—either way, these homemade tortillas will become a versatile staple in your kitchen.
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Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 1/3 cup Vegetable oil or lard
- 1 cup Warm water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Stir well to ensure the ingredients are evenly distributed.
Step 2
Add the vegetable oil or lard to the dry ingredients and use your fingers or a pastry cutter to work it into the flour mixture. The texture should resemble coarse crumbs.
Step 3
Gradually add the warm water to the flour mixture, stirring with a fork or your hands until a rough, shaggy dough begins to form.
Step 4
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Step 5
Divide the dough into 12 equal portions, rolling each into a small ball. Cover these balls with a clean kitchen towel and let them rest for at least 10 minutes to allow the gluten to relax.
Step 6
Preheat a large skillet or griddle over medium-high heat.
Step 7
On a lightly floured surface, use a rolling pin to roll out each ball of dough into a thin circle, about 8 inches in diameter.
Step 8
Place the rolled-out dough onto the preheated skillet and cook for approximately 1-2 minutes on each side, or until light brown spots form. Adjust the heat as necessary to prevent burning.
Step 9
Transfer the cooked tortillas to a clean cloth to keep them warm while you cook the remaining dough.
Step 10
Serve the tortillas warm, or let them cool before storing in an airtight container. They can be reheated in a skillet or microwave before serving.
Nutrition Facts
| Serving size | (689.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2012.4 |
| Total Fat 82.4g | 0% |
| Saturated Fat 11.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2814.7mg | 0% |
| Total Carbohydrate 276.8g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 0.8g | |
| Protein 37.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 49.0mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 385.9mg | 0% |
Source of Calories