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flour tortilla recipe
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: General
Description
These homemade flour tortillas feature a beautiful crimson swirl, thanks to a savory roasted red pepper and smoked paprika paste. The result is soft and pliable wraps perfect for upgrading family taco night or simple wraps.
Ingredients
Scale
- 300 g (2.5 cups) all-purpose flour, plus extra for dusting
- 5 g (1 tsp) fine sea salt, divided
- 60 g (0.25 cup) vegetable shortening, room temperature
- 180 ml (0.75 cup) warm water, about 45 degrees C (113 degrees F)
- 70 g (0.5 cup) roasted red bell pepper, drained (from a jar)
- 5 g (1 tsp) smoked paprika
- 1 small clove garlic, minced
- 15 ml (1 tbsp) olive oil
- 5 g (1 tbsp) fresh parsley, finely chopped, for garnish
- Pinch flaked sea salt, for garnish
Instructions
- Prepare Dough Base: Whisk together flour and 3/4 teaspoon of the sea salt in a large bowl. Rub the shortening into the flour with fingertips until the mixture resembles coarse crumbs. Gradually add warm water, mixing until a shaggy dough forms.
- Knead and Rest Dough: Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a kitchen towel and let rest at room temperature for 30 minutes to relax the gluten.
- Make Red Pepper Paste: While the dough rests, prepare the swirl paste by combining the drained roasted red bell pepper, smoked paprika, minced garlic, olive oil, and remaining salt in a small food processor. Process until a smooth, vibrant paste forms.
- Create Swirl Logs: Divide the rested dough in half. Roll out one half into a 12×8 inch rectangle on a lightly floured surface. Spread half of the red pepper paste evenly over the surface, leaving a small border. Tightly roll into a log starting from a longer side. Repeat with the remaining dough and paste.
- Shape Tortillas: Cut each log into 6 equal pieces (12 total tortillas). Stand each piece upright on its cut side and press into a disk. Roll each disk into a thin round (7-8 inches diameter), maintaining a consistent thickness.
- Cook Tortillas: Heat a cast iron skillet over medium-high heat until hot. Cook each tortilla for 30-60 seconds per side, watching for golden-brown spots and slight puffing. Stack cooked tortillas in a clean kitchen towel to keep them soft and warm until serving.
- Serve and Garnish: Arrange warm tortillas on a plate and garnish with finely chopped fresh parsley and a pinch of flaked sea salt immediately before serving.
Notes
To keep tortillas soft, cook them quickly over medium-high heat for a short time and stack them in a clean towel immediately after cooking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg