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Thick and Chewy Flour Torillas Recipe

These tortillas are thicker and puffier than the store-bought tortillas. If you’ve never tried a thick and chewy flour tortilla, well, you’ve been missing out.

Preparation Time:  40 minutes | Cook Time:  15 minutes in all | Yield:  16 tortillas

tex-mex thick chewy tortillas


  • 4 cups all-purpose flour, plus a bit more to flour surface
  • 2 teaspoons of salt
  • 1 tablespoon of baking powder
  • 1 1/2 tablespoons of vegetable oil
  • 1 1/2 cups of very warm milk


  1. Measure 4 cups of flour, salt, baking powder and oil into large bowl and mix together.
  2. Heat milk until very warm, but NOT scalding.
  3. Slowly drizzle the very warm milk into flour mixture, mixing by hand, or with the dough hook attachment of your stand mixer*.  Continue mixing until dough is a loose, sticky ball.
  4. Spread a bit of flour on a clean surface and place dough on surface.  Knead the dough for about 2-3 minutes, adding flour as needed, until the dough is smooth and pliant and no longer sticky.
  5. Place dough in bowl and cover with damp cloth.  Allow dough to rest for 30 minutes.
  6. Pinch off small pieces of dough and roll into about 16 golf ball size balls.  Cover dough balls with damp cloth and allow to rest for 10 minutes.
  7. On a lightly floured a clean surface, take a dough ball and flatten a bit between your palms.  With a rolling pin, roll the dough out to about an 8-inch diameter.  (Don’t worry if your tortilla isn’t perfectly round.  It takes practice.)
  8. I like to roll and cook my tortillas as I go, but if you prefer to roll all your tortillas out, then cook them, just be sure to keep the tortillas covered with a damp cloth until you’re ready to begin cooking.
  9. Heat a dry comal or skillet on high heat.  Cook tortilla for about 1 minute, flip tortilla and cook for about 30 seconds.  Tortilla will begin to puff a bit.  Flip once more and cook for about 15-20 seconds.
  10. Store tortillas in tortilla warmer until ready serve.


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