The dough for flour tortillas needs to have the ability to stretch and be rolled very thin without tearing. I use Hard White wheat because it's a high gluten flour giving it the ability to stretch. This recipe will work with other flours like Hard Red, and mixtures of flours. You could mix the Hard White with Soft White to get a thicker more tender tortilla. It all depends on your preferences.
Equipment:
Scale...Once you have one you will not live without one.
Silicone Pastry Rolling Mat...Allows you to roll perfect circles.
Tortilla Press...You will use this for more than just making tortillas.
French Rolling Pin..This is a nice addition to your baking equipment. It is tapered on the ends making it perfect for rolling circles.
Large heavy bottom skillet... like a 10 inch cast iron skillet.
Scale...Once you have one you will not live without one.
Silicone Pastry Rolling Mat...Allows you to roll perfect circles.
Tortilla Press...You will use this for more than just making tortillas.
French Rolling Pin..This is a nice addition to your baking equipment. It is tapered on the ends making it perfect for rolling circles.
Large heavy bottom skillet... like a 10 inch cast iron skillet.
Note: All my recipes I have converted to grams which is more accurate. If you have a scale use the grams in the recipe not the measurements.
Flour Tortillas
Makes (9) 9 inch tortillas wt 69g
Makes (8) 10 inch tortillas wt. 78g
Instructions
Flour Tortillas
- 2 1/3c. + 1T. Hard White flour (341g)
- 1 1/2 tsp. Baking Powder
- Pinch of Ginger
- 1 tsp. Salt
- 1/4c. + 1T. Water (77g)
- 1/2c. + 2T. Milk (162g)
- 3 T. Coconut Oil (42g) - Warmed in microwave
- 1 tsp. Lecithin (available at the Co-Op)
Makes (9) 9 inch tortillas wt 69g
Makes (8) 10 inch tortillas wt. 78g
Instructions
- Combine flour, salt and baking powder in the bowl of a stand mixer. With the paddle attached mix dry ingredients until well combined.
- Put the dough hook on the mixer and add milk and water with mixer running at a low speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.
- Add the warmed coconut oil and lecithin to the bowl and knead until the dough comes together. It will not take long. The dough will be fairly stiff but smooth to the touch.
- Remove the dough from the bowl onto the counter. Divide the dough into 9 or 8 pieces depending on how large you want your tortillas. Form each piece into a ball and cover with a piece of plastic so it does not dry out while you are working with the dough. You can leave them in the refrigerator if you are not going to cook them right away just make sure they are covered.
Cooking the Tortillas
After trial and error I have found a system that works fairly well. After you have your balls of dough divided and covered. There are a few tricks that have worked for me.
After trial and error I have found a system that works fairly well. After you have your balls of dough divided and covered. There are a few tricks that have worked for me.

Take a 10-11 inch square piece of plastic wrap or plastic vegetable bag and lay it on the mat so it covers the 10 inch circle completely. Put a small amount of oil on the plastic. This is going to stay on the mat as you make the tortillas.

Now cut 2 more pieces of plastic both about 8 inches square. These will be used on your tortilla press. You will put the ball of dough between the plastic pieces and press down. This will give you a flattened 6 inch disk, that you will roll larger. The plastic makes it easy to remove it from the press, so there is no mess.
Turn on the stove top to medium heat and place your pan on the burner to heat up. I usually put a drop of oil in the pan and wipe it out with a paper towel, just so the tortilla does not stick. You are now set up to start making the tortillas. It goes quickly and you have to keep up. This is not a time to answer the phone or have distractions.
Steps
- Place your dough into the tortilla press and press down. Peel off the plastic and place on the plastic 10 inch plastic square which is laying on the rolling mat.
- Roll the tortilla to 9 or 10 inches round following the lines on the mat.
- Remove the dough from the mat by lifting the 10 inch square plastic piece which is under the dough, by the corner. This will allow you to easily lift the formed tortilla, leaving the plastic laying on the mat. Drape the tortilla over your greased hand.
- Place the tortilla into the prepared heated pan. It will be ready to flip in 2 minutes or so. If it's cooking to fast turn the heat down, you want the tortilla to be soft but have a few small pale golden brown spots on surface.
- As that is cooking take the next ball and press out with the press, and lay on the mat for rolling. Check the stove.
- Flip the tortilla on the stove and cook a minute then remove and place it to cool. I use 2 linen towels one on the bottom and one to cover the tortillas as I make them. I just stack them up as I take them off the stove top.
How to Store
- The tortillas will keep stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. I make sure they are completely cooled and put them into a zip lock bag. They do not stick together and are easy to remove one at a time from the bag.