Super Soft Flour Wraps

These handcrafted flour tortillas turn out soft and flexible, ready for whatever fillings you fancy. The real wow moment comes when you see those little bubbles pop up during cooking, giving you that genuine texture everyone wants in a true tortilla.

I stumbled on this approach a while back when I was trying to copy the tortillas from the taco shop down the street. After tons of tries, I figured out that mixing the salt with warm water first really helped spread the flavor evenly through the whole batch.

Ingredients

• All purpose flour: Gives just the right feel. Go for unbleached if you can for tastier results
• Fine sea salt: Mixed into warm water first so it spreads evenly in every bite
• Very warm water: Wakes up the gluten in your flour so it stretches properly
• Light flavored oil: Adds softness. You can swap in melted shortening, lard or butter for different tastes

Step-by-Step Instructions

Prepare the Salt Water:

Mix salt into warm water until it vanishes. This easy trick makes sure every mouthful tastes good and helps your dough come out just right.

Mix the Dry and Wet Ingredients:

Stir flour with your fat choice until it looks like breadcrumbs, then pour in the salt water bit by bit. It'll look messy at first but will come together as you keep mixing. Only add that last splash of water if you really need it.

Knead the Dough:

Put it on a floured countertop and work it for 2 to 3 minutes until it feels smooth. This builds up the stretchy bits that make your tortillas puff up while cooking.

Rest the Dough:

Throw a clean kitchen towel over it and let it sit for at least 15 minutes but up to 2 hours if you want. This break lets the dough relax, making it way easier to roll out thin.

Roll Out the Tortillas:

Cut dough into ten same-sized chunks and shape them into flat circles. Roll each one into an 8inch circle. The skinnier you can get them, the yummier they'll be. Don't worry about making perfect circles.

Cook the Tortillas:

Get a heavy pan really hot on medium-high heat. Drop in one tortilla and watch for bubbles within half a minute. Flip when you see brown spots and cook the other side until it gets spotty and the edges look dry.

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I still grin when I remember my niece's reaction the first time she watched a tortilla blow up like a balloon in the pan. She started calling them "magic pancakes" and now she jumps in to help flatten them whenever she stops by.

Storing Your Tortillas

Fresh homemade tortillas stay good for a couple days on your counter when kept in a zipped plastic bag. If you want them to last longer, stick them in the freezer with parchment paper between each one so they don't stick together. When you're ready to eat them, let them thaw completely and warm them up in a dry pan to bring back their softness. Don't skip the warming up part because cold tortillas get stiff and might crack.

Troubleshooting Tips

If you don't see bubbles forming, your pan probably isn't hot enough. When hot surface meets dough, it creates steam that makes those puffy spots we all want. If they're browning too fast before bubbling starts, turn down the heat a bit. Getting that temperature just right is what makes them turn out great.

Serving Suggestions

These tortillas work great as tacos and burritos, but you can do so much more. Try them as wrappers for scrambled eggs, cut them into wedges and bake them for snack chips, or smear them with butter and cinnamon sugar for something sweet. For a fancy dinner, use them to make enchiladas with your own sauce or quesadillas packed with roasted veggies and melty cheese.

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Get the hang of this method and you'll never need to buy those packaged tortillas again!

Frequently Asked Questions

→ Why should I dissolve salt in warm water before mixing the dough?

Mixing salt into warm water makes sure it spreads evenly through your tortilla mix, which really matters if you're using chunky salt. This way, every bite of your tortillas will taste just right.

→ What's the secret to getting bubbles in homemade tortillas?

To get those nice bubbles, you need to roll your tortillas really thin and cook them on a good hot pan. When the water inside hits that hot surface, it turns to steam and makes little pockets that grow into bubbles, giving you that amazing texture.

→ Can I use whole wheat flour instead of all-purpose flour?

Sure, you can swap in whole wheat flour for a healthier option. Just remember that whole wheat usually needs a bit more water to get the same feel as regular flour dough.

→ How can I store leftover tortillas?

Keep extra tortillas in a zip-top bag at room temp for a day or two. If you want them to last longer, freeze them with little pieces of parchment paper between each one. When you're ready to eat them, warm them in a pan to make them soft again.

→ Why is resting the dough important?

Letting the dough rest for at least 15 minutes but up to 2 hours helps the gluten chill out, so it's way easier to roll flat. This break means your tortillas will roll thinner and cook more evenly.

→ What type of oil works best for these tortillas?

Go for oil that doesn't have a strong taste, but you've got choices like melted shortening, melted lard, or melted butter too. Each one gives a slightly different flavor, with lard giving you the most traditional taste.