Easy 'Flour' Tortillas

Name: Easy 'Flour' Tortillas
Prep time: 75 min
Cook time: 4 min
Yield: about 10 to 16 tortillas, depending on size
Ingredients: 2 cups (280 g) Pamela's 1:1 All-Purpose Flour; ¼ cup solid vegetable shortening or solid coconut oil; ¾ teaspoon salt; 1 cup minus 2 tablespoons warm water

on Aug 21 2023

Prep Time 15 minutes, plus 30 to 60 minutes rest

Cook Time about 4 minutes each

Serving Size about 10 to 16 tortillas, depending on size

Ingredients

2 cups (280 g) Pamela's 1:1 All-Purpose Flour
¼ cup solid vegetable shortening or solid coconut oil
¾ teaspoon salt
1 cup minus 2 tablespoons warm water

Directions

Make the dough (choose one method)
Stand mixer: Combine the flour, shortening, and salt in the bowl of a stand mixer fitted with the paddle attachment, and mix until it forms a coarse meal. On low speed, slowly add the water and mix well until a shaggy ball of dough forms. Scrape any dough from the sides onto the ball.
Food processor: Combine the flour, shortening, and salt and pulse until it forms a coarse meal. With the processor running, add ½ cup of water through the tube until evenly mixed, then slowly add another ¼ cup and mix well until a ball comes together. Add the final 2 tablespoons of water so the dough forms a ball.
Rest and divide: Remove half the dough, roll it into a log, and wrap it in plastic. Repeat with the second half. Let the logs sit 30 to 60 minutes, which makes the dough less sticky to work with, or refrigerate up to 3 days.
Cut two 6- or 7-inch squares of parchment for each tortilla. Cut each log into 8 pieces for 5-inch tortillas, or 5 pieces for 6-inch tortillas. Keep the dough covered while you work so it stays supple.
Shape (rolling pin or press) - choose one
Rolling pin: Roll one piece of dough between two pieces of parchment or plastic wrap until very thin. It does not have to be perfectly round, so concentrate on thin.
Tortilla press: Place a square of parchment in the press, flatten a disk of dough with your palms, set it on the parchment, top with a second piece of parchment, and press. Rotate the tortilla and papers 180° and press again. Leave it between the papers and covered until ready to cook.
Cook: Heat a cast-iron pan or griddle to medium-hot, about 400°F. Carefully peel the paper from one side and lay the tortilla dough-side down on the pan. After 1 minute, peel off the top parchment (it should release easily), then cook 1 more minute. Flip and cook 2 minutes on the second side. Repeat with the rest.
Serve immediately. To hold a batch, stack the tortillas as you go inside a plastic bag or sealed container lined with a cloth napkin. The warmth and moisture keep the whole stack pliable.
To store: stack the tortillas with parchment between each, wrap in a kitchen towel, place in a plastic bag, and seal. They keep 3 days in a cool, dark, dry place.
To reheat: warm the sealed bag slowly in the microwave, flipping the package halfway through. Or remove the tortillas, discard the parchment, stack them together, wrap in a damp (squeezed-dry) paper towel, and microwave about 30 seconds until warm.
Tip: You can shape these with a rolling pin or a tortilla press. An inexpensive tortilla press is easy to find at a local Mexican market or online.
To keep it gluten-free: Pamela's All-Purpose Flour Artisan Blend is GFCO-certified gluten-free, so these are soft, foldable tortillas with no gluten. Fill them with gluten-free taco and wrap fillings to keep the whole meal gluten-free.

Soft, foldable gluten-free flour tortillas are absolutely within reach, and once you make your own, it is hard to go back. Made with our All-Purpose Flour, these tortillas are pliable enough to wrap around tacos, burritos, and fajitas without cracking. The dough comes together in a stand mixer or food processor, and a short rest is the secret to easy shaping. Warm them on a hot pan and keep a stack going for taco night. Deliciously gluten-free, the way Pamela's has done it since 1988.

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Street-taco size: cut each log into 8 pieces for 5-inch tortillas.
Wrap or burrito size: press or roll a bit larger and cook the same way.
Vegan: use vegetable shortening. The recipe is already dairy-free and egg-free.

Make ahead & storage

Refrigerate the wrapped dough logs up to 3 days before shaping.
Store cooked tortillas stacked with parchment, wrapped in a towel and bagged, up to 3 days.

Gluten-Free 1:1 All-Purpose Flour, 4 lb.

$19.49

Delicious scratch baking will be back in your life! This flour blend has no dairy, no nuts, no salt, no leavening, no corn and no soy. It will work perfectly in most of your traditional recipes or with subtle tweaking such as adding more liquid. Now you can bake like you used to!

Helpful Hints:

Will work in most recipes as a replacement for wheat flour.
Due to the subtle flavor, seasoning and herbs will elevate the taste when making gravy, or coating meats and poultry.
Batters may thicken as they sit and may require water to thin.
For yeast breads, we suggest using 1 tsp dry yeast per cup of All-Purpose Flour. Additional water will most likely be needed. Add water until dough is a sticky batter similar to banana bread. For a taller loaf, use a parchment collar at least 3 to 5 inches above the edge around the interior of the bread pan