I have only one thing to say about flour tortillas: practice. Getting the dough part right is not too hard. Below is the classic flour tortilla recipe, measured in kilos. I converted it to cups for you, but to get consistent results, I would do it a la Mexicana and weigh the ingredients on a scale.
The hardest thing about flour tortillas is to get a round tortilla. Flour tortillas are rolled out with a rolling pin, not pressed with a tortilla press. The thinner the tortilla gets, the more difficult it becomes to control its shape. The goal is to achieve whisper thin tortillas that are a complete 360° circle.
Frankly, the fact that you have undertaken the project of making homemade flour tortillas is admirable enough to outweigh any misshapen results. Make a game of it. Ask the kids what they imagine the shape of the tortilla to be, like looking for images in the clouds. You never know what you will see (Look Mom! It’s Elvis!).
The most super secret tip for making round flour tortillas is to let the dough relax for a couple of hours either in the fridge or at room temperature after the dough is well combined. Our recipe instructs you to allow the dough to rest for 20 minutes, but that is a minimum amount of time. If you can, leave the dough in the fridge overnight covered, so it does not develop a crust on the surface of the dough. You will be surprised how easily it rolls out the next day. Also, use a little extra flour on your rolling surface, so your dough doesn’t stick.
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