Easy Homemade Flour Tortillas Recipe
Introduction
Making flour tortillas from scratch is easier than you might think and incredibly rewarding. These soft, warm tortillas are perfect for tacos, burritos, or just enjoying with butter. With simple ingredients and straightforward steps, you’ll have fresh tortillas ready in just over an hour.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1/3 cup vegetable oil, shortening, or lard
- 1 cup hot water (roughly 110°F)
Instructions
- Step 1: In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.
- Step 2: With the mixer running at medium speed, add oil and hot water. Mix for 1–2 minutes, stopping once to scrape the bowl. After dough begins to form a ball, reduce speed to low and mix another 1–2 minutes until smooth.
- Step 3: If mixing by hand, whisk flour, salt, and baking powder in a large bowl. Add oil and stir until the mixture looks like coarse crumbs. Pour in hot water, stir, then knead with floured hands until a rough dough forms.
- Step 4: Transfer dough to a floured surface. Divide into 16 equal portions, shape each into a ball, then flatten slightly. Cover with a clean towel and rest for 15 minutes to 1 hour.
- Step 5: Heat a large cast-iron or heavy skillet over medium-high heat.
- Step 6: Lightly flour your work surface and rolling pin. Roll each ball into a 6-inch circle. Avoid stacking rolled tortillas; use parchment paper if needed.
- Step 7: Place one tortilla in the hot dry skillet. Cook about 1 minute until bubbles form and bottom spots brown. Flip and cook 30–45 seconds more.
- Step 8: Remove and keep warm in a loosely wrapped kitchen towel. Repeat with remaining tortillas.
- Step 9: Serve immediately or cool for later use. Enjoy your fresh homemade tortillas!
Tips & Variations
- For softer tortillas, add a bit more oil or substitute some water with milk.
- Use lard for authentic flavor and extra tenderness.
- Resting the dough longer helps gluten relax and makes rolling easier.
- Store rolled tortillas separately on parchment to prevent sticking if cooking later.
Storage
Store cooked tortillas wrapped tightly in a clean kitchen towel or sealed container at room temperature for up to 2 days. For longer storage, freeze in a resealable bag for up to 3 months. Reheat on a hot skillet or wrapped in a damp paper towel in the microwave until warm and pliable.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, whole wheat flour can be used but the texture will be denser and the tortillas less soft. You might try a mix of whole wheat and all-purpose flours for a balance of flavor and tenderness.
Why do my tortillas tear when rolling?
If the dough tears, it may be too dry or not rested enough. Make sure to knead well and allow the dough to rest, which relaxes the gluten. Also, lightly flour the surface and rolling pin to prevent sticking and tearing.
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Easy Homemade Flour Tortillas Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 tortillas 1x
- Diet: Vegetarian
Description
Learn how to make easy, soft flour tortillas from scratch using simple pantry ingredients and a skillet. This step-by-step recipe guides you from mixing to cooking perfect homemade tortillas that are pliable and delicious, ideal for wraps, tacos, and more.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking powder
Wet Ingredients
- 1/3 cup vegetable oil, shortening, or lard
- 1 cup hot water (roughly 110°F)
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and baking powder and mix briefly to combine evenly.
- Add Wet Ingredients and Mix: With the mixer running at medium speed, gradually add the oil and hot water. Mix for 1-2 minutes, pausing at least once to scrape the bowl sides. When the dough begins to form a ball, reduce mixer speed to low and continue mixing for 1-2 minutes until you achieve a smooth dough.
- Alternative Hand Mixing: In a large bowl, whisk the flour, salt, and baking powder. Add oil and stir until mixture looks like coarse crumbs. Pour in warm water and stir to combine, then knead briefly with floured hands until a craggy dough forms.
- Rest and Divide Dough: Transfer the dough to a floured surface and divide into 16 equal portions. Shape each into a ball and flatten slightly with your palm. Cover these with a clean kitchen towel and rest for 15 minutes up to an hour to relax the gluten.
- Preheat Skillet: Warm a large cast-iron or heavy-bottom skillet over medium-high heat, preparing it for cooking.
- Roll Tortillas: Lightly flour your surface and rolling pin. Roll each ball into a roughly 6-inch diameter circle. Avoid stacking rolled tortillas directly on each other to prevent sticking; parchment paper can be used as a separator.
- Cook Tortillas: Place each tortilla in the hot, dry skillet one at a time. Cook for about 1 minute until small bubbles appear on top and the bottom shows brown spots. Adjust heat as necessary for golden brown spots within about 1 minute. Flip and cook the other side for 30-45 seconds.
- Keep Warm and Serve: Remove cooked tortilla and stack loosely wrapped in a clean kitchen towel to stay soft and warm. Continue cooking remaining tortillas. Serve immediately or cool for later use.
Notes
- Resting the dough is essential for easy rolling and soft tortillas.
- Use a cast-iron or heavy-bottomed skillet for even heat distribution.
- Do not stack freshly rolled tortillas as they stick together; use parchment paper if necessary.
- Adjust skillet heat to prevent burning or undercooking.
- Vegetable oil, shortening, or lard can be used for different flavor and texture variations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Keywords: flour tortillas, homemade tortillas, easy tortilla recipe, Mexican bread, skillet tortillas, soft tortillas
