- Interesterified and hydrogenated soybean oils,
calcium propionate, sodium acid pyrophosphate,
cellulose gum.
Blah, blah, blah, blah.
Hey, everyone.
It's Natasha of natashaskitchen.com.
I'm gonna show you everything you need to know
to make homemade flour tortillas
with just flour, butter, salt, and baking powder.
Let's get started.
Also, let me know
if you can spot Sharky hidden in this video.
We'll start by whisking together the dry ingredients.
That's flour, salt, and baking powder.
Now add your softened butter
and use your hands to incorporate it into the flour.
Work the butter in until you have a sandy
and fine crumb mixture.
Now you'll need one cup of hot water.
Carefully add that a little bit at a time,
mixing as you go.
Remember that water is hot,
so avoid getting it on your hands.
You can also use a firm wooden spatula
but your hands are really the best tools
for making tortillas.
You'll know you've added enough water
when a sticky ball forms
that pulls away from the sides of the bowl.
The dough will feel pretty sticky at this point.
You can use a flexible food scraper to clear the bowl
then transfer to a clean work surface
and knead for five minutes.
- [Narrator] Five minutes later.
- [Natasha] The dough will get less sticky as you knead
and it should be soft and elastic.
(Natasha giggles)
Now, pinch off balls of dough.
They should be about golf ball sized.
Cup your hand around the dough
and roll it on the countertop
until a smooth ball forms.
Repeat that process with the remaining dough.
You can make your dough balls smaller or larger
depending on the size of tortilla you want.
We're gonna make 10 eight to nine inch diameter tortillas.
Now we need to let that dough rest.
Lightly oil a baking sheet or a platter.
Now arrange your dough balls on that oiled platter
just so they're not touching.
Cover those with an oiled sheet of plastic wrap.
Oiling the plastic wrap ensures
that it doesn't stick to the dough.
Let those rest at room temperature
for 20 to 30 minutes.
- [Narrator] 20 minutes later.
- Before you start rolling,
preheat a large non-stick 12 inch pan,
or a comal if you have one,
over medium high heat.
You wanna get that to 500 degrees Fahrenheit.
I'll link to this gray infrared thermometer
and all the tools I'm using in this recipe
in the recipe notes.
Before you start rolling out the dough,
dust the work surface with flour.
Set the dough down
and gently pat over the top.
Here's the process for rolling out a tortilla.
Start by rolling in one direction,
then rotate the tortilla and roll again.
Rotate the tortilla again,
and as it gets larger,
you can start rolling up and down,
continuing to rotate the tortilla.
As it gets larger,
you also wanna flip the tortilla over.
This'll ensure that it doesn't curl at the edges.
Continue rolling until you have a super thin
10 inch diameter round.
You wanna keep rolling
until it starts looking transparent
and you can start to see the counter
through the tortilla.
Transfer that to your preheated hot and dry skillet
and let that cook for 20 to 30 seconds.
Once you see some bubbling on top
and some golden brown blistering on the bottom,
flip the tortilla
and continue to cook for another 20 seconds.
You wanna make sure your skillet
is fully preheated every time
to ensure those beautiful bubbles form.
As you pull the hot tortillas off of the skillet,
you wanna stack them in a dry kitchen towel.
Repeat this process with the remaining dough balls.
The actual cooking process for tortillas goes really fast.
So if you can enlist an assistant,
it's definitely more fun to roll tortillas together.
So the keys to making perfect soft and bubbly tortillas
are making sure you let that dough rest,
following the correct process of rolling out the dough,
and cooking on a very hot skillet.
And make sure it's a non-stick skillet.
If your tortillas are sticking to the pan,
they won't puff up as nicely.
And don't be afraid to stack hot tortillas.
Trapping the heat in the towel
ensures they stay soft and moist.
Oh yeah.
And you know, honestly,
this is even more fun
when you do this with two people.
Teamwork makes the dream work.
Am I right?
(Natasha chuckles)
All right, and I just am ready to dive into the taste test.
You do wanna let them sit covered
until they're room temperature.
Then you can store them in a zip container
or some kind of airtight container
and just keep them at room temperature.
These are so good for days
and I wanna show you just how soft they are.
Check this out, just how pliable they are.
Just amazing.
These are perfect for burritos,
for quesadillas,
anything that you could need a flour tortilla for,
tacos, of course, my favorite.
Or even sprinkle some cinnamon sugar on this
and have like a churro tortilla.
That's right.
Look at how soft these are.
And I've tried making tortillas all different ways.
I've tried with oil,
I've tried with lard.
Butter is just my go-to.
It smells great.
It tastes so good.
And honestly, homemade tortillas
taste so much better than store bought.
They're pretty epic.
And I love when they bubble like this
because they get so soft afterwards.
Look at how tender.
I'm just gonna go right into this.
Oh, something so satisfying about homemade tortillas.
Oh.
Mm.
If you haven't tried a freshly cooked tortilla,
you're missing out.
I wanna know what is your favorite way
to use flour tortillas?
And let me know in the comments
if you spotted Sharky.
I'm just gonna go make myself a breakfast burrito.
It's like 2:00 PM.
The craving strikes, okay?
All right, we'll see you in our next video.