Homemade Flour Tortillas (2024)

FAQs

Why are my homemade tortillas coming out hard? ›

She is adamant that the dough should not be tacky. If the bread is sticking to your fingers, add a small amount of flour until it stops sticking. She does warn that going too far in the other direction — adding too much flour during this process — will make the tortillas hard.

However, the version I tested that had more baking powder resulted in a thicker, doughy tortilla that wasn't as pliable and was harder to roll when making a burrito or wrap. I also found that they got harder when stored compared to this recipe and the version that did not have baking powder at all.

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas. Do not overcook. It will dry out the tortillas and create tough tortillas. Thinner tortillas require less time to cook than thicker tortillas.

It can sit on the counter for up to an hour if needed, but don't go beyond that. Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.

Break off a small piece, roll it into a ball, then press it between your palms. If it forms cracks along the edges it's too dry. Knead some more water into the dough a little bit at a time until it looks more like the center picture. If the dough sticks to your palms it is too wet.

If the dough is overworked, then it will be difficult to roll out.

Sodium Bicarbonate:

During tortilla production, it is necessary to have some of the leavening occur early in the process, enabling uniform distribution of gas cells. The sodium bicarbonate should then release carbon dioxide just prior to the press and oven.

Flour tortillas made with corn oil are delicious because ALL homemade tortillas are delicious. But, using butter makes them even better. Not just a little bit better. A LOT better.

If your dough is hard to manage (it falls apart) when you try to roll it into small balls or it cracks when you press it, then it's too dry. Test this by checking the edges of your pressed raw tortillas. If they're jagged and crackly, the dough lacks a bit of moisture.

How to make tortillas more pliable? ›

Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.

Despite common belief, tortilla presses are great for flour tortillas. Not only do tortilla presses speed up the process, but they also eliminate the mess of flour that is usually associated with rolling tortillas out with a rolling pin.

You can add wheat flour, chickpea flour or other high protein flour to the nixtamalized corn flour, that will make them more elastic, but will change the taste.

The resting period allows the gluten to develop, and this makes the dough easier to stretch when forming the tortillas. Do not skip this step (otherwise the dough will shrink back when stretched). The comal should be just hot enough, so when cooking the tortillas, the spots that form are a light-brown color.

Lay out a large piece of plastic wrap or baking paper and place the ball in the middle. Place another large piece of plastic over the top so that the dough is sandwiched between the two pieces of plastic wrap or sheets of parchment paper. Flatten.

Make sure to use a thick, sturdy sauce to layer between the tortillas. You can also lightly toast the tortillas before assembling them to prevent them from getting too soggy.