So, I absolutely love making tortillas. The process is therapeutic almost, working with the dough… like a…. stress ball. No?
Well, homemade tortillas are impossibly soft and tender. Remember the first time you ever had a croissant and couldn’t believe that a bread like that existed, and you had just now experienced it for the first time? Homemade tortillas– Same. Thing. They are so delicious that they make store bought ones feel like the card board that boxed up your sense of taste and sent it Standard Rate–No Insurance– to Lame-ville.
This recipe is a spin-off of my regular tortillas, but with the fun twist of a “hint”, or infuuuuusion (if I had a thin curled up mustache, this is where I would roll the end between my first finger and thumb) if you will; of lime. You will find this recipe delicious, and a new way to bump up you taco game! (Or any game in which you enlist tortillas.)Print
The softest flour tortilla recipe ever, with a hint of lime
- 2 cups all purpose flour (plus more for rolling)
- 1/4 cup vegetable oil
- 1/3 cup water
- 1 tsp salt
- juice of one lime
- Heat a cast iron skillet, or grill pan to medium high heat and let get fully heated through. Do not oil.
- In a food processor, standing mixer, or by hand, blend all ingredients until dough ball is formed. Because the size of limes vary, and also the juice content that they yield, you may need to add a touch more flour or more water depending on the consistency of your dough. You want it as soft as possible, while still holding its ball shape.
- Turn dough out onto a generously floured surface, and shape into a ball.
- Using a pastry cutter or knife, cut dough into four equal portions.
- Cut those portions equally in half.
- Using one hand cupped as a guide, flatten the dough into a 3 inch flat circle. This will help to keep it circular in the next step as you roll it out.
- Roll a section of dough out, keeping surface nice and dusted with flour to avoid sticking, into a round sheet. Work the rolling pin across from every angle until about 9 inches in diameter.
- If you desire, invert a light bowl or plate, and cut around it to perfect the edges. (Personally, I don't do this, because i don't mind the uneven edges, as they get folded up and I prefer the extra surface area.) We will work with, then cook one tortilla at a time. Do not move onto forming the next tortilla until the previous one has been removed from pan. Flour surface and rolling pin between each tortilla, as needed.
- Carefully transfer uncooked tortilla directly to hot pan, and cook just until brown marks begin to show, about 30 seconds each side. They should look like they have a slight sheen, almost translucent center. They will seem underdone in the center but this is what you want as they only need to come in contact with the heat and will set in the center, yielding an extremely soft tortilla. Set aside on a piece of wax paper or cutting board. Repeat with remaining tortillas. (If you notice blackened bits of flour on the pan as you get closer to the end, just wipe it out with a dry towel.)
- Store in a zipper bag once completely cool.