Younger than its brother the corn tortilla, the flour tortilla has gained popularity and largely displaced the original corn tortilla in sales and popularity (in the United States, at least). More malleable and versatile than corn tortillas, flour tortillas lend themselves to a variety of dishes, including:
The nice thing about flour tortillas is that they are generally more elastic than corn tortillas, making them easier to make in different sizes. Basically, when you're working with a flour tortilla, there is less of a likelihood of it falling apart, which makes it a great choice for the beginner.
Like the recipe itself, the tools needed to make tortillas are rather simple, and you'll only need a few of them.
This recipe makes roughly eight tortillas. Eight is a baseline that many recipes follow, and I chose to use eight as a good number because it generally works for making tortillas for more than one person, even if two or three are leftover.
Of course, different occasions require different amounts of tortillas: cooking for one and you should be good with three or four, but for several you may need sixteen or twenty. Doubling or tripling the recipe is a good idea depending on how many guests you have, meaning the recipe earmarks four tortillas per person (better to have too many than not enough!). However, I also include a tortilla ingredient calculator, which you can use to calculate precise ingredients for your recipe.
Prep time: 20 minutes
Cook time: 5 minutes
Calories per Flour Tortilla: About 100 calories