I know this is definitely a personal thing and flour tortilla's aren't as authentically Mexican as their corn counterparts. The thing is, I have an obsession with soft squidgy food like these flour tortillas, so for me, these are my go-to when making a Mexican feast.

1. Sift dry ingredients into a bowl and start mixing with a dough hook. 

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2. Add water into the centre and mix on low to medium speed till it starts to come together. Then add in whatever fat you have. The colder the better.

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3. Turn to high for a couple of minutes and you will start to see the dough form a nice silky ball.

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4. Oil a bowl and place dough covered for 30mins till rested.

5. After 30mins place on bench and roll into around 8 balls depending on how big you want your tortillas. Rest balls on oiled tray again for 30mins.

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6. Get a pan or two on a medium to high heat. It may take a couple of tortillas before you find the best temperature. Then either using a rolling pin or tortilla press which I highly recommend investing in from Amazon. Press or roll out nice and thin.

Roll thinner than you think as they will rise a little bit when you place in pan to cook. Use a little bit of oil if need be. Or two sheets of baking paper.

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7. Cook one side till you see big bubbles forming. Around 30seconds to a minute. Then flip over for another 30 seconds or so.

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8. That's it. Fresh tortillas! I promise you won't go back to the store-bought ones.

Chefs Notes :

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My trick when rolling them out is to press all the balls once in the tortillas press. Then by the time you come back to the first one, it will be easier to press again and make nice and flat.