Here is the basic flour tortilla recipe. It will take about 6 minutes to make these dough balls! Seriously! That simple! You will never go back after making these once. I normally make the balls in the middle of the day to use later but you could also make them during meal prep on Sunday for a Monday or Tuesday taco night. I wouldn’t let them sit longer than two days though in the fridge. I have not tried freezing them but if you do and it works please share!
You only need the four ingredients below to make these soft taco shells but you do need one AMAZING piece of equipment to make them into the flour tortillas you will use to make dinner and that is The Electric Tortilla Maker we got on Amazon. The link at the bottom of this page will take you to the one we have and have used for many years now.
Your Ingredients:
- 2 cups unbleached (or all-purpose) flour
- ½ tsp salt
- ¼ cup oil
- 2/3 cup warm water
The Directions:
- Place flour and salt in mixing bowl. I use our Kitchen Aid Mixer with the paddle attachment to gently mix them together. Then add the oil and mix for 3 seconds, I use olive oil. With machine running, pour warm water in a steady stream. Make sure it is just warm, NOT boiling! That will make your dough super sticky and it just doesn’t turn out as nice for the tortillas. Let the machine run until dough forms a ball. Dough should be a medium stiff consistency. It dough is too stiff, add a little more water.
- Divide dough into 12 to 15 equal pieces for small taco shells. Around 7 balls for larger shells. I put them on a plate and cover them with plastic wrap and let rest at least 30 minutes before serving. In a rush I have used them right away and no big difference was noticed.
- Use The Electric Tortilla Maker I mentioned before to flatten and cook the dough balls in 30 seconds! It makes a funny sound as they flatten like people screaming. Check out the link below to see the one we use that we got from Amazon.
Here is an easy version to PRINT off for your records.
- 2 cups unbleached (or all-purpose) flour
- ½ tsp salt
- ¼ cup oil
- ⅔ cup warm water
- Place flour and salt in mixing bowl. Add oil and mix for 3 seconds. With machine running, pour warm water in a steady stream. Let machine run until dough forms a ball. Dough should be a medium stiff consistency. It dough is too stiff, add a little more water.
- Divide dough into 12 to 15 equal pieces for small taco shells. Around 7 balls for larger shells. Cover with plastic wrap and let rest at least 30 minutes before serving.
- Use a Flatbread Maker to flatten and cook the dough balls in 30 seconds! Click HERE to see the one we use that we got from Amazon. Here is a VIDEO of my husband making our taco shells using the Flatbread Maker.
Leave a Reply