Easy Flour Tortilla Recipe

I think store-bought tortillas are one of the most disappointing things in the grocery store.

This recipe transforms that classic staple with a beautiful, vibrant pink hue from beetroot puree, offering a healthy twist that’s perfect for family taco night. This easy flour tortilla recipe is ready in under an hour, perfect for last-minute meal preparation. The small addition of garlic powder and earthy beets creates a subtle sweetness and depth you won’t find anywhere else, making these easy flour tortillas great for healthy eating. We’ll cover exactly how to make them soft, pliable, and perfectly puffed in a skillet with minimal fuss.

Ingredients

• 280 g (2 ¼ cups) all-purpose flour
  Use standard white all-purpose flour for a soft, pliable texture.
  Ensure you measure accurately, either by weight or by fluffing the flour before scooping.
• 5 g (1 teaspoon) fine sea salt
  This amount ensures the tortillas themselves have enough flavor, balancing the sweetness from the beets.
  Avoid using coarse salt here, as it may not dissolve evenly in the dough.
• 2.5 g (½ teaspoon) garlic powder
  Adds a subtle savory depth to complement the earthy beetroot.
  Do not substitute with fresh minced garlic, as it can cause texture issues in the thin dough.
• 120 ml (½ cup) warm water (45-50°C / 110-120°F)
  The temperature is critical; warm water activates the gluten properly.
  If the water is too cold, the shortening may seize up.
• 50 g (¼ cup) vegetable shortening, melted
  Melted vegetable shortening provides superior tenderness and pliability compared to liquid oil or butter, giving a true traditional texture.
  For a traditional flavor, you can substitute lard.
• 60 g (¼ cup) cooked beetroot, pureed
  The main source of color and flavor for these unique tortillas.
  Ensure the puree is completely smooth with no lumps for an even color distribution and smooth dough texture. You can substitute with roasted sweet potato puree for a similar effect, though the color won’t be as vibrant.

Instructions

1. Prepare the Beet Puree: If using fresh beetroot, wash and trim 1 medium beet, then boil or roast until very tender (about 30-40 minutes). Peel the cooked beet and blend it until completely smooth. Measure out exactly 60 g (¼ cup) of the puree to ensure proper dough hydration for this easy flour tortilla recipe. I always prep a large batch of beet puree on Sunday for quick weeknight cooking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, fine sea salt, and garlic powder until well combined. Ensuring these dry ingredients are thoroughly mixed prevents pockets of flavor later in the tortilla.
3. Mix Wet Ingredients: In a separate small bowl, combine the warm water (45-50°C / 110-120°F), melted vegetable shortening, and the beetroot puree. Whisk vigorously until the mixture is uniform and smooth, with no clumps of shortening or puree.
4. Form the Dough: Pour the wet ingredients into the dry ingredients and mix with a sturdy spoon or your hands until a shaggy dough forms. Continue mixing until most of the flour is incorporated, avoiding overmixing at this stage. If the dough looks exceptionally dry and isn’t coming together, add a teaspoon of water at a time until it reaches a shaggy consistency.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. Continue kneading until the dough is smooth, elastic, and no longer sticky to the touch. The dough should achieve a uniform vibrant pink color when properly kneaded.
6. Portion and Rest the Dough: Divide the dough into 8 equal pieces, each weighing approximately 60-65 g (or form 8 small balls roughly the size of a golf ball). Roll each piece into a smooth, round ball and place them on a plate or baking sheet. Cover the dough balls with a clean kitchen towel and let rest at room temperature for at least 30 minutes; this resting period is crucial for relaxing the gluten, which makes rolling this easy flour tortilla recipe simple.
7. Heat the Skillet: Heat a cast-iron skillet or a non-stick comal over medium-high heat until it is hot (around 200°C / 400°F). Ensure the pan is fully preheated for proper blistering; a cool pan will result in dry, stiff tortillas. Do not add any oil or cooking spray to the pan for cooking these specific tortillas.
8. Roll and Cook: On a lightly floured surface, take one dough ball and use a rolling pin to roll it out into a thin, approximately 18-20 cm (7-8 inch) circle. Carefully transfer the rolled tortilla onto the hot skillet and cook for 30-60 seconds per side. The tortilla should develop small bubbles and puff up slightly, with visible light brown spots appearing; flip and cook the other side until similarly blistered and lightly browned.
9. Keep Warm and Soft: As each tortilla finishes cooking, immediately transfer it to a plate and cover it with a clean kitchen towel. This steam trap helps to keep the tortillas warm and soft. Repeat the rolling and cooking process with the remaining dough balls for your easy flour tortilla recipe.

What to Serve with Vibrant Beetroot Tortillas

These colorful tortillas are incredibly versatile and pair well with fillings that contrast their earthy sweetness. This easy flour tortilla recipe offers a healthy and fun twist on weeknight meals. I’ve found kids love making quick quesadillas with white cheese, letting the vibrant color shine through for a family-friendly meal.

• For Breakfast: Use them to make breakfast burritos filled with scrambled eggs, cheese, and avocado for a beautiful morning meal.
• For Lunch: Create quick quesadillas with white cheese or a simple bean filling, letting the color shine through.
• For Dinner: Use them for street tacos filled with shredded chicken or spicy chipotle shrimp.

How to Store Homemade Tortillas

To keep your fresh tortillas soft for later, let them cool completely after cooking, then stack them. Place the stacked tortillas in an airtight container or a large zip-top bag with as much air removed as possible. This is essential for good meal prep to keep these easy flour tortillas ready all week.

• Refrigeration: Store in the refrigerator for up to 3 days; gently reheat in a dry skillet for 15-20 seconds per side before serving.
• Freezing: Freeze the tortillas separated by small pieces of parchment paper inside a heavy-duty freezer bag for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

How do I fix dough for this easy flour tortilla recipe that is too dry or too sticky?

If your dough is too dry after kneading, add water one teaspoon at a time. If it is too sticky, add flour one teaspoon at a time. The final consistency should be soft and elastic, not tacky.

Can I use canned beets instead of fresh?

Yes, canned whole beets work well here; just ensure they are drained thoroughly, rinsed, and pureed completely smooth. Avoid canned beets that have added sugar or vinegar.

Why did my tortillas not puff up when cooking?

Tortillas often fail to puff when they are rolled too thick or when the skillet temperature is not hot enough. For this easy flour tortilla recipe, ensure a very hot pan and roll the tortillas thin enough to be translucent.

What can I use instead of vegetable shortening?

You can substitute lard (for a more traditional flavor) or melted butter, though butter may produce a slightly less pliable tortilla. Avoid using liquid oil as a direct substitute for the shortening in the dough.

Can I make these gluten-free?

Yes, I tested this easy flour tortilla recipe with a 1:1 gluten-free flour blend and got excellent results. Just ensure your blend contains xanthan gum for structure. The final dough will be slightly more delicate to roll than standard wheat tortillas.

Can I prepare the dough ahead of time?

You can prepare the dough up to 12 hours ahead of time. After kneading, form the balls, place them in an airtight container, and store them in the refrigerator. Allow them to come to room temperature for at least 30 minutes before rolling and cooking.

Conclusion

Making homemade tortillas is simple, and this easy flour tortilla recipe adds a vibrant twist perfect for healthy eating. Save this easy flour tortilla recipe on Pinterest for quick meal prep ideas and colorful family dinners.

easy flour tortilla recipe

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• Author: Nicole Martinez
• Total Time: 60 minutes
• Yield: 8 tortillas 1x
• Diet: Vegetarian

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Description

This recipe creates vibrant pink flour tortillas by incorporating beetroot puree, offering a healthy and flavorful twist on traditional tortillas perfect for family taco night.

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Ingredients

Scale 1x2x3x

• 2.25 cups all-purpose flour
• 1 teaspoon fine sea salt
• 0.5 teaspoon garlic powder
• 0.5 cup warm water
• 0.25 cup vegetable shortening, melted
• 0.25 cup cooked beetroot, pureed

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Instructions

1. Prepare Beet Puree: If using fresh beetroot, boil or roast 1 medium beet until very tender (30-40 minutes). Peel and blend until completely smooth. Measure out exactly 0.25 cup (60 g) of the puree.
2. Combine Ingredients: In a large mixing bowl, whisk together the all-purpose flour, fine sea salt, and garlic powder. In a separate small bowl, combine the warm water, melted vegetable shortening, and beetroot puree, whisking until smooth. Pour wet ingredients into dry ingredients.
3. Form and Knead Dough: Mix with a sturdy spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth, elastic, and uniformly pink.
4. Portion and Rest Dough: Divide the dough into 8 equal pieces (approx. 60-65 g each). Roll each piece into a smooth ball. Place the dough balls on a plate, cover with a clean kitchen towel, and let rest at room temperature for at least 30 minutes.
5. Heat Skillet: Heat a cast-iron skillet or non-stick comal over medium-high heat until hot (approx. 400 degrees F). Do not add any oil or cooking spray to the pan.
6. Roll and Cook Tortillas: On a lightly floured surface, take one dough ball and use a rolling pin to roll it into a thin 7-8 inch circle. Carefully transfer the rolled tortilla onto the hot skillet and cook for 30-60 seconds per side until small bubbles appear and light brown spots develop.
7. Keep Warm and Soft: Immediately transfer each cooked tortilla to a plate and cover it with a clean kitchen towel. Repeat the rolling and cooking process with the remaining dough balls.

Notes

To achieve a soft, pliable texture, ensure the dough rests for at least 30 minutes before rolling. The warm water temperature (110-120 degrees F) is crucial for proper gluten activation. Cover the tortillas immediately after cooking to trap steam and keep them soft.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 tortilla
• Calories: 190 calories
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 0 mg

Keywords: homemade tortillas, beet tortillas, easy recipe, healthy eating, taco night, flour tortillas, vegetarian