Making your own flour tortillas is surprisingly easy. With just a handful of ingredients and a few simple steps, you can create a batch of these versatile wraps in no time. This recipe is perfect for busy weeknights or weekend gatherings. It’s incredibly straightforward, requires minimal cleanup, and delivers delicious results every single time.

Forget complicated techniques or lengthy processes. This recipe focuses on simplicity without compromising on flavor or texture. The tortillas come out tender, pliable, and perfect for tacos, burritos, quesadillas, or simply enjoying with a pat of butter.

So, ditch the store-bought tortillas and experience the joy of homemade. Try it tonight – you won’t believe how simple it is!

Ingredients:

Save

2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder

1 teaspoon salt
1/4 cup vegetable shortening or lard (For a flakier tortilla, use cold butter cut into small pieces.)
3/4 cup hot water

Tips:

For a richer flavor, use melted butter instead of shortening.
If your dough is too sticky, add flour, one tablespoon at a time.

Salt pasta water like the ocean for the best flavor.

Step-by-Step Instructions:

Woman preparing homemade flour tortillas

Save

Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the flour, leading to a more consistent texture and flavor in the tortillas.

Incorporate Fat: Add the shortening (or lard/butter) to the flour mixture. Use your fingers or a pastry blender to cut the fat into the flour until the mixture resembles coarse crumbs. This process creates small pockets of fat within the flour, which will melt during cooking and create flaky layers in the tortillas.
Add Hot Water: Gradually add the hot water to the flour mixture, mixing with a fork until a shaggy dough forms. The hot water helps to hydrate the flour and activate the gluten, resulting in a more pliable and elastic dough. Be careful not to add all the water at once, as the amount needed may vary depending on the humidity and the type of flour used.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Kneading develops the gluten in the flour, which gives the tortillas their structure and chewiness. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Rest the Dough: Place the dough in a bowl, cover with a clean kitchen towel, and let it rest for at least 30 minutes. Resting allows the gluten to relax, which makes the dough easier to roll out and prevents the tortillas from shrinking back during cooking. You can rest the dough for up to 2 hours at room temperature, or overnight in the refrigerator. If refrigerating, bring the dough back to room temperature before rolling out. Resting dough ensures tenderness.
Divide the Dough: Divide the dough into 8-10 equal portions. Keep the portions covered to prevent them from drying out. The number of portions will determine the size of your tortillas. For larger tortillas, divide the dough into fewer portions.
Roll Out the Tortillas: On a lightly floured surface, roll out each portion of dough into a thin circle, about 6-8 inches in diameter. The thinner you roll out the tortillas, the more tender they will be. Use a rolling pin and apply even pressure to create a uniform thickness. Rotate the dough as you roll it out to prevent it from sticking to the surface.

Cook the Tortillas: Heat a dry cast iron skillet or griddle over medium-high heat. Once the skillet is hot, place a tortilla in the skillet and cook for 30-60 seconds per side, or until lightly browned and puffed up. The exact cooking time will depend on the heat of your skillet and the thickness of your tortillas.
Keep Warm: As you cook the tortillas, stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and pliable. This will prevent them from drying out and becoming brittle.
Enjoy: Serve immediately and enjoy!

Serving Ideas

Homemade flour tortillas are incredibly versatile, lending themselves to a myriad of delicious dishes. Their soft texture and subtle flavor make them the perfect foundation for both simple and elaborate meals. Let’s explore some exciting ways to incorporate these freshly made tortillas into your culinary repertoire.

For a classic and satisfying meal, consider making tacos. Fill the warm tortillas with seasoned ground beef, shredded chicken, or grilled fish. Top with your favorite taco fixings such as shredded lettuce, diced tomatoes, onions, cheese, and a dollop of sour cream or guacamole. A sprinkle of fresh cilantro and a squeeze of lime juice will brighten the flavors and add a touch of zest. Plating Tip: Arrange the filled tacos on a colorful platter, garnishing with extra cilantro and lime wedges for an appealing presentation.

If you’re looking for a heartier option, burritos are an excellent choice. Layer the tortillas with rice, beans, your choice of protein (such as carne asada, carnitas, or grilled vegetables), cheese, salsa, and sour cream. Roll them up tightly and enjoy! You can also grill the burritos for a few minutes to create a crispy exterior and melt the cheese inside. Plating Tip: Cut the burrito in half on a diagonal and arrange the halves on a plate with a side of guacamole or pico de gallo for a visually appealing and delicious meal.

Beyond tacos and burritos, these homemade tortillas can be used to create delicious quesadillas. Simply sprinkle cheese between two tortillas and cook in a skillet or griddle until the cheese is melted and the tortillas are golden brown. Add your favorite fillings such as shredded chicken, black beans, corn, or sautéed vegetables for a more substantial meal. Plating Tip: Cut the quesadilla into wedges and arrange them on a plate with a side of salsa or sour cream for dipping.

For a simple and satisfying snack or side dish, brush the tortillas with melted butter or olive oil, sprinkle with cinnamon and sugar, and bake or pan-fry until golden brown and crispy. These sweet tortillas are perfect for dipping in chocolate sauce or enjoying with a scoop of vanilla ice cream. Plating Tip: Arrange the sweet tortillas on a plate and dust with powdered sugar for an elegant presentation.

FAQs

Homemade flour tortillas can seem daunting, but with a little practice, anyone can master the art of making these delicious wraps. Here are some frequently asked questions to help you along the way:

Q: Why is my tortilla dough so sticky?

A: Sticky tortilla dough is usually the result of too much water or not enough flour. The amount of water needed can vary depending on the humidity and the type of flour you are using. To fix sticky dough, gradually add flour, one tablespoon at a time, until the dough is smooth and elastic but not sticky. Be careful not to add too much flour, as this can make the tortillas tough. Make sure to knead the dough well to develop the gluten, which will help to give it structure and prevent it from sticking.

Q: What is the best way to store homemade flour tortillas?

A: The best way to store homemade flour tortillas is to let them cool completely, then stack them in an airtight container or zip-top bag. Store them at room temperature for up to 3 days, or in the refrigerator for up to a week. To prevent the tortillas from sticking together, you can place a piece of parchment paper between each tortilla. Before serving, you can reheat the tortillas in a dry skillet, microwave, or oven until warm and pliable.

Q: Can I freeze homemade flour tortillas?

A: Yes, homemade flour tortillas freeze very well. Let them cool completely, then stack them with a piece of parchment paper between each tortilla to prevent sticking. Place the stack in a freezer-safe bag or container and freeze for up to 2-3 months. To thaw, remove the desired number of tortillas from the freezer and let them thaw in the refrigerator or at room temperature. You can also reheat them directly from frozen in a dry skillet or microwave.

Q: Why are my tortillas tough?

A: Tough tortillas can be caused by several factors, including over-kneading the dough, using too much flour, or not resting the dough long enough. Over-kneading develops too much gluten, which can make the tortillas tough and chewy. Using too much flour can also make the dough dry and difficult to roll out. Resting the dough allows the gluten to relax, which makes the tortillas more tender and pliable. Make sure to knead the dough for only 5-7 minutes, use the correct amount of flour, and rest the dough for at least 30 minutes.

Q: What kind of fat is best for making flour tortillas?

A: The type of fat you use can affect the flavor and texture of your flour tortillas. Shortening or lard will result in a softer, more tender tortilla, while butter will give the tortillas a richer flavor and a slightly flakier texture. You can also use vegetable oil, but the tortillas may not be as tender. Experiment with different types of fat to find the one that you like best.

Q: Can I use whole wheat flour to make tortillas?

A: Yes, you can use whole wheat flour to make tortillas, but the texture will be different from tortillas made with all-purpose flour. Whole wheat flour contains more fiber, which can make the tortillas denser and chewier. For best results, use a combination of whole wheat flour and all-purpose flour. Start with a ratio of 50/50 and adjust as needed to achieve the desired texture.

Conclusion

Mastering homemade flour tortillas opens a world of culinary possibilities. These soft, pliable wraps are not only easy to make but also infinitely customizable. With just a few simple ingredients and a little bit of practice, you can create tortillas that are far superior to anything you can buy in the store.

Close-up of delicious homemade flour tortillas

Save

Pro Tip: For extra flavor, try adding a pinch of cumin or chili powder to the dough. This will give your tortillas a subtle warmth and depth of flavor that pairs perfectly with savory fillings.

Experiment with different flours to create unique variations. Try using bread flour for a chewier tortilla, or whole wheat flour for a more nutritious option. You can also add herbs, spices, or even cheese to the dough to customize the flavor to your liking.

Pro Tip: If your tortillas are not puffing up in the skillet, try increasing the heat slightly. The high heat is what creates the steam that causes the tortillas to puff up. However, be careful not to burn the tortillas.

Homemade flour tortillas are perfect for tacos, burritos, quesadillas, or simply enjoying with butter and a sprinkle of salt. They are also a great way to use up leftover ingredients. So, gather your ingredients, roll up your sleeves, and get ready to enjoy the deliciousness of homemade flour tortillas! They’re so much better than the store-bought variety, and you’ll be proud to serve them to your family and friends.

Homemade Flour Tortillas: A Simple Recipe

Print Recipe

This recipe will show you how to make authentic flour tortillas. It is so easy to do and you will be amazed at how much better homemade tortillas taste. This tortilla recipe requires few ingredients and is quick to make. You can enjoy freshly made tortillas with your family any day of the week.

Author: Kiera
Prep Time: 15 mins

Cook Time: 10 mins
Total Time: 25 mins
Yield: 5 tortillas 1x

Category: Bread
Method: Cooking
Cuisine: Mexican

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder

¾ cup hot water
⅓ cup vegetable oil

Instructions

Combine the flour, salt, and baking powder.

Add the water and oil and mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth.
Divide the dough into 5 equal pieces.

On a lightly floured surface, roll each piece of dough into a thin circle about 8-10 inches in diameter.
Heat a lightly oiled griddle or skillet over medium-high heat.
Cook each tortilla for about 1-2 minutes per side, or until lightly browned.

Serve immediately.

Notes

For best results, use a hot griddle and cook the tortillas quickly. You can also store the tortillas in a resealable bag in the refrigerator for up to a week.