The Best Homemade Stand Mixer Flour Tortillas (Easy 4-Ingredient Recipe)

Prep Time:20

Cook Time:15

Total Time:35

Add 3 cups of all-purpose flour and 1/2 cup of vegetable shortening to the bowl of your stand mixer. Using your fingertips, gently rub the shortening into the flour until the mixture resembles fine breadcrumbs or slightly damp sand.

Place 1 1/2 teaspoons of salt into a heatproof measuring jug. Carefully pour in 1 cup of boiling water and allow it to sit for approximately 20 seconds, stirring if necessary, until the salt dissolves.

Attach the dough hook to your stand mixer. Carefully pour 1/2 cup of the hot salted water into the flour mixture. Mix on the lowest KitchenAid setting (Stir) for approximately 2 minutes, stopping to scrape down the sides of the bowl with a silicone spatula if needed.

Carefully pour in the remaining 1/2 cup of hot salted water. Increase the mixer to Speed 2 and continue mixing for approximately 2 minutes, or until the ingredients come together into a cohesive dough.

Turn off and unplug the stand mixer. Transfer the dough to a clean work surface and knead by hand for approximately 2 to 3 minutes, until smooth and pliable.

Shape the dough into a ball, return it to the mixing bowl, and cover with a clean kitchen towel. Allow it to rest for 5 minutes. Meanwhile, preheat a flat skillet or comal over medium heat. Do not add oil or butter.

Remove the rested dough from the bowl and divide it into approximately 10 to 14 equal portions, depending on your preferred tortilla size. Roll each portion into a small ball and keep the remaining dough balls covered while working.

Take one dough ball and flatten it slightly with your palm. Using a rolling pin, roll from the center outward, turning the dough slightly between passes to create a circular shape. Continue rolling until the tortilla is thin enough that you can faintly see the work surface through it, but still strong enough to lift without tearing.

Carefully transfer the rolled tortilla to the preheated, dry skillet or comal. Cook for approximately 30 to 45 seconds, or until bubbles begin forming on the surface.

Using a spatula, carefully flip the tortilla and cook the second side for approximately 30 seconds, or until cooked through with a few light golden-brown spots. Adjust the cooking time as needed depending on the tortilla's thickness and the temperature of your pan.

Immediately transfer the cooked tortilla to a plate and cover with a clean kitchen towel to help retain warmth and moisture. Repeat with the remaining dough balls, stacking each finished tortilla beneath the towel until the batch is complete.

Serve the homemade flour tortillas warm with your favorite taco, burrito, quesadilla, or wrap fillings.

Dough consistency: The finished dough should be soft, smooth, and pliable. If it's too dry to come together, add warm water 1 teaspoon at a time. If excessively sticky after kneading, work in a very small amount of additional flour.
Rolling thickness: Roll the tortillas as thinly as possible without tearing. You should be able to faintly see the work surface through the dough.
Dough shrinking: If the dough keeps springing back while rolling, cover it and allow it to rest for another 5 to 10 minutes before trying again.
Pan temperature: Medium heat is a good starting point. Adjust as needed to prevent the tortillas from burning before cooking through.
Keeping tortillas soft: Transfer each cooked tortilla directly to a plate beneath a clean kitchen towel. This helps retain warmth and moisture.
Allergy information: This recipe contains wheat and gluten. It is dairy-free and vegan when made with suitable ingredients. Always check packaging and allergen information, particularly when preparing food for someone with a severe milk allergy.
No stand mixer? The dough can also be prepared by hand. Mix the ingredients with a sturdy spoon, then knead until smooth once cool enough to handle safely.

Refrigerator: Allow tortillas to cool completely, then store in an airtight container or sealed food-safe bag in the refrigerator for approximately 3 to 4 days.
Freezer: Cool completely, separate with parchment paper if desired, and freeze in a freezer-safe bag or container for approximately 2 to 3 months for best quality.
Reheating: Warm briefly in a dry skillet over medium-low heat or microwave beneath a slightly damp paper towel until soft and flexible.

Servings: 14 ( 10 -14 tortillas )

Author: Julie

Cost: $1.50