Homemade Flour Tortillas Recipe

Introduction

Making homemade tortillas is easier than you might think and tastes so much better than store-bought. With just a few simple ingredients, you can enjoy warm, soft tortillas perfect for tacos, wraps, or dipping. Let’s walk through this straightforward recipe to get delicious tortillas from your kitchen to your plate.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 5 tablespoons vegetable oil or melted butter
• 2/3 cup warm water

Instructions

1. Step 1: In a large bowl, whisk together the flour, salt, and baking powder until well combined.
2. Step 2: Add the oil to the flour mixture and use a fork or pastry cutter to mix until the mixture becomes crumbly or shaggy in texture. Gradually pour in the warm water and mix until the dough begins to come together. If the dough feels too dry, add more water one teaspoon at a time.
3. Step 3: Transfer the dough onto a floured surface and knead for a few minutes until it becomes smooth. Cover the dough with a dish towel and let it rest for 30 minutes to 2 hours to make rolling easier.
4. Step 4: Divide the dough into 10 equal portions. Keep the remaining dough covered. Press each portion into a disc shape, then roll out each disc as thin as possible, aiming for about 8 inches in diameter and as circular as you can manage. Stack the rolled tortillas with parchment paper between each to prevent sticking.
5. Step 5: Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat until hot. Cook each tortilla for about 30-45 seconds on the first side until puffed with browned spots, then flip and cook the other side for another 30-45 seconds. Transfer cooked tortillas to a dish towel or tortilla warmer to keep warm.
6. Step 6: Serve the tortillas warm right after cooking. For storage, wrap them well in plastic wrap or place in a zip-top bag and refrigerate up to two days. Reheat by microwaving with a lightly damp paper towel for 15-20 seconds.

Tips & Variations

• Use warm water to help the dough come together smoothly and create softer tortillas.
• Substitute vegetable oil with melted butter for a richer flavor.
• For extra pliable tortillas, cover them with a damp cloth after cooking to keep them moist.
• Try adding a pinch of garlic powder or chili powder to the dough for a subtle twist in flavor.

Storage

Wrap homemade tortillas tightly in plastic wrap or store them in a zip-top bag and refrigerate for up to two days. To reheat, place a tortilla between a lightly damp paper towel and microwave for 15-20 seconds, which helps retain moisture and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the tortillas may be a bit denser. You might want to add a little extra water to get the dough to the right consistency.

How thin should I roll out the tortillas?

Roll the dough discs as thin as possible—around 1 to 2 millimeters thick or about 8 inches in diameter—to ensure they cook evenly and become soft and pliable.

Homemade Flour Tortillas Recipe

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4.4 from 115 reviews

This homemade tortilla recipe yields soft, pliable tortillas perfect for wraps, tacos, and quesadillas. Made from simple pantry ingredients like flour, salt, and vegetable oil, these tortillas come together easily with no special equipment. Resting the dough ensures easy rolling, and cooking in a hot skillet produces tender, lightly browned tortillas that puff up beautifully.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (including resting time)
• Yield: 10 tortillas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 5 tablespoons vegetable oil or melted butter
• 2/3 cup warm water (plus more as needed)

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking powder until evenly combined to ensure consistent texture.
2. Add oil and combine: Pour the vegetable oil or melted butter into the dry mixture. Use a fork or pastry cutter to blend until the mixture becomes crumbly or shaggy in texture. This helps incorporate the fat evenly into the flour.
3. Add water and form dough: Gradually add the warm water to the crumbly mixture, stirring to bring the dough together. If the dough feels too dry, add additional water one teaspoon at a time until it starts to come together.
4. Knead the dough: Transfer the dough onto a floured surface and knead for a few minutes until smooth and elastic. Kneading activates gluten, giving structure to the tortillas.
5. Rest the dough: Cover the dough with a dish towel and let it rest for 30 minutes to 2 hours. Resting relaxes the gluten, making the dough easier to roll out without shrinking.
6. Divide and roll out: Divide the rested dough into 10 equal portions. Keep the remaining dough covered to prevent drying out. Flatten each portion into a disc and roll out as thinly and evenly as possible to roughly 8-inch diameter.
7. Prepare for cooking: Stack the rolled-out tortillas with parchment paper between each to prevent sticking while you cook.
8. Cook the tortillas: Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat until very hot. Place one tortilla in the pan and cook for about 30-45 seconds until bubbles form and brown spots appear on the underside. Flip and cook the other side for another 30-45 seconds. The tortilla will puff up during cooking.
9. Keep warm and serve: Transfer cooked tortillas to a dish towel or tortilla warmer to keep warm. Repeat the cooking process with the remaining tortillas. Serve warm for best texture and flavor.
10. Storage and reheating: Store cooled tortillas tightly wrapped in plastic wrap or in a sealed zip-top bag in the refrigerator for up to two days. Reheat by wrapping in a lightly damp paper towel and microwaving for 15-20 seconds to restore softness.

Notes

• Use warm water to help the dough come together smoothly.
• Resting the dough is key for easy rolling and tender tortillas.
• Rolling out as thin as possible yields light, flexible tortillas.
• A cast iron skillet ensures even heat and good browning.
• Store cooked tortillas properly to prevent drying out.

Keywords: homemade tortillas, flour tortillas, easy tortilla recipe, stovetop tortillas, Mexican bread