Sonoran settlers in the 1600s added lard to wheat dough, creating a pliable tortilla that Mexico's corn-based south never adopted.
Flour Tortilla
Discover the magic of homemade flour tortillas, an essential companion for your favorite Mexican feasts! Crafted with simple ingredients like all-purpose flour and a hint of salt, these soft, pliable flatbreads are a breeze to whip up. Perfect for wrapping around sizzling fajitas or melting cheese in a quesadilla, they’ll elevate your meals to a whole new level of deliciousness!
The Story
Northern Mexico's wheat-tortilla tradition started in 1600s Sonora and Chihuahua when Spanish colonists introduced wheat farming to regions too arid for corn—vaqueros needed sturdy, portable bread for cattle drives, so flour replaced masa, and suddenly Spain's granary habits birthed Mexico's burrito-wrapping champion that Texans later stole, renamed, and stuffed with brisket like it was their idea all along.
Regional Twist
In Sonora's capital Hermosillo, cooks swap olive oil for lard and stretch the dough paper-thin across the whole counter, producing tortillas so enormous they wrap around a family-sized burrito, proving the original 300 grams of flour can go considerably further than anyone in Chihuahua would ever admit.
✓This video contains 4 recipes.View all →
Prep
10
min
Cook
12
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 200 milliliters of water (6.76 fl oz)
🫙Pantry Staples(2)
- 300 grams of all-purpose flour (2.4 cup)
- 60 milliliters of olive oil (2.03 fl oz)
🧂Spices & Seasonings(1)
- 1/2 teaspoon of salt (2.5 ml)
Nutrition (per serving)
Calories
270
Protein
5g
Carbs
38g
Fat
10g
👨🍳 Instructions
- 1
In a bowl, add 300 grams of all-purpose flour, 200 milliliters of water, half a teaspoon of salt, and 60 milliliters of olive oil.
- 2
Mix the ingredients together and turn the dough onto a lightly floured work surface.
- 3
Knead the dough 10 to 12 times firmly.
- 4
Separate the dough immediately into six parts and roll them into balls.
- 5
Let it rest covered with a damp kitchen towel for five minutes.
- 6
Roll each ball using a rolling pin into thin circles.
- 7
Put a nonstick pan over medium high heat, add some oil, and cook each tortilla for one minute per side.
💡 Pro Tips
- ✓Hydrate your flour to 66.7% hydration (200ml water to 300g flour) instead of higher ratios because this prevents gluten overdevelopment and keeps tortillas tender rather than chewy or tough.ingredient66.7% hydration ratio
- ✓Knead exactly 10-12 times rather than until 'smooth' because tortilla dough needs just enough gluten development (30-45 seconds) to hold together without creating the elastic network that makes flatbreads tough and prone to shrinking.technique10-12 kneads / 30-45 seconds
- ✓Rest the dough balls for at least 5 minutes under a damp towel because this allows gluten to relax, reducing spring-back during rolling by 40-50% and making it easier to achieve thin, even circles.timing5 minutes minimum
- ✓Cook tortillas at medium-high heat (375-400°F) for exactly 1 minute per side; this Maillard reaction creates steam pockets that puff the tortilla slightly while the oil prevents sticking without adding excessive fat absorption.timing375-400°F / 1 minute per side
- ✓Use the 20% fat ratio (60ml oil to 300g flour) because the oil coats gluten strands, restricting hydration and preventing over-gluten formation—this creates a more pliable dough that won't tear when rolling thin.ingredient20% fat ratio by weight
Share this recipe