If you have ever dreamed of creating soft, pillowy homemade tortillas right in your own kitchen, this Homemade Flour Tortillas Recipe is your golden ticket. These tortillas strike the perfect balance between chewy and tender, with a warm, comforting texture that will elevate any meal. Made with just a handful of simple pantry staples and a bit of love, this recipe produces fresh, authentic flour tortillas that taste better than anything store-bought. Whether you’re craving tacos, burritos, or just a warm wrap, learning to make these from scratch will bring a beautiful tradition into your cooking repertoire.
Ingredients You’ll Need
These homemade tortillas call for simple, classic ingredients that you likely already have in your kitchen. Each one plays a vital role in ensuring the perfect texture, flavor, and flexibility of the dough.
- All-purpose flour (2 cups): The foundation of your tortilla that provides structure and chewiness.
- Salt (1 teaspoon): Enhances flavor and balances the dough.
- Baking powder (1 teaspoon): Adds just the right amount of lift for fluffiness without heaviness.
- Vegetable oil or lard (3 tablespoons): Brings tenderness and adds richness to the dough.
- Warm water (3/4 cup): Activates the ingredients and binds everything together softly.
How to Make Homemade Flour Tortillas Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, salt, and baking powder in a medium bowl. This ensures an even distribution of the leavening agent and seasoning, which makes a big difference in how the tortillas rise and taste.
Step 2: Add the Fat and Combine
Pour in the vegetable oil or lard, then use your fingers to mix it into the flour mixture until crumbly. This method helps create a tender texture since the fat coats some of the flour particles, limiting gluten formation.
Step 3: Incorporate Warm Water and Form Dough
Slowly add the warm water while stirring. Once the mixture starts to come together, transfer it to a lightly floured surface to knead. Knead the dough for about 2 to 3 minutes until it becomes smooth and elastic—this step develops the dough’s structure for perfect tortillas.
Step 4: Rest the Dough
Divide the dough into 8 equal balls, then cover them with a clean towel and let them rest for 15 minutes. Resting relaxes the gluten and makes the dough easier to roll out thinly without snapping back.
Step 5: Roll and Cook Each Tortilla
Heat a dry skillet over medium-high heat. Roll each dough ball into an 8-inch circle, then cook one tortilla at a time. It takes about 45 to 60 seconds per side; you’ll know it’s ready when bubbles form and light brown spots appear. Keep stacking the cooked tortillas wrapped in a towel to stay soft and warm.
How to Serve Homemade Flour Tortillas Recipe
Garnishes
Nothing complements fresh tortillas better than simple garnishes like freshly chopped cilantro, a squeeze of lime, or a sprinkle of coarse sea salt. These enhance the warm flavors of the tortilla while adding a bit of brightness and texture contrast.
Side Dishes
Pair your tortillas with classic Mexican sides such as refried beans, guacamole, salsa, or grilled vegetables. These sides not only bring color and depth to your meal but also deliciously soak up the tortilla’s warmth and softness.
Creative Ways to Present
Get creative by using your homemade flour tortillas for breakfast burritos filled with eggs and cheese, or fold them into quesadillas or wraps full of your favorite fillings. You can even cut them into strips and lightly fry for homemade tortilla chips—versatile and always crowd-pleasing!
Make Ahead and Storage
Storing Leftovers
If you have extra tortillas, wrap them tightly in foil or plastic wrap and store in an airtight container at room temperature for up to 2 days. Keeping them sealed helps maintain their softness and prevents drying out.
Freezing
You can freeze homemade flour tortillas by layering parchment paper between each one and placing them in a freezer-safe bag. This way, they won’t stick together, and you can pull out just the number you need. They’ll keep well for up to 2 months.
Reheating
To bring refrigerated or frozen tortillas back to life, warm them in a dry skillet over medium heat for about 30 seconds on each side. You can also cover them with a damp paper towel and microwave briefly for a soft, pliable finish.
FAQs
Can I substitute lard with vegetable oil in this Homemade Flour Tortillas Recipe?
Absolutely! Vegetable oil is a common alternative to lard if you prefer a vegetarian option. The flavor will be slightly different, but the texture remains beautifully tender and soft.
Why should the water be warm when making the dough?
Using warm water helps activate the baking powder and makes the dough easier to knead, resulting in a softer and more pliable tortilla that cooks evenly.
How thin should I roll out the tortillas?
Roll the dough circles to about 1/8 inch thickness. This thickness strikes the perfect balance between sturdiness for fillings and softness for easy folding.
Can I use whole wheat flour instead of all-purpose flour?
While you can substitute whole wheat flour, expect the tortillas to be slightly denser and have a nuttier flavor. You might want to try a blend with all-purpose flour for best texture.
What’s the secret to keeping tortillas soft after cooking?
Stack and wrap the freshly cooked tortillas in a clean kitchen towel to trap steam. This keeps them moist and soft, preventing them from drying out too quickly.
Final Thoughts
Once you try this Homemade Flour Tortillas Recipe, making your own tortillas will become a beloved kitchen ritual. The satisfaction of pulling fresh, warm tortillas off the pan and wrapping them around your favorite fillings is simply unbeatable. Give it a try—you might find yourself wondering why you ever settled for store-bought!
Print
Homemade Flour Tortillas Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 tortillas
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Homemade Flour Tortillas recipe delivers soft, warm, and pliable tortillas perfect for wraps, tacos, and more. Using simple pantry staples like flour, salt, baking powder, and vegetable oil, these tortillas come together quickly with no yeast required. Cooked on the stovetop in a dry skillet, they develop characteristic brown spots and a tender texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 3 tablespoons vegetable oil or lard
- 3/4 cup warm water
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder to distribute everything evenly.
- Add Oil and Crumble: Pour in the vegetable oil or lard and use your fingers to mix until the mixture forms a crumbly texture.
- Add Water and Form Dough: Gradually pour the warm water into the bowl while stirring to combine the dough. It will start to come together into a ball.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 2 to 3 minutes until it becomes smooth and elastic.
- Divide and Rest: Cut the dough into 8 equal portions and roll each into a ball. Cover them with a towel and let them rest for 15 minutes to relax the gluten.
- Heat Skillet: Preheat a dry skillet over medium-high heat until hot enough to cook the tortillas.
- Roll and Cook Tortillas: Roll each dough ball out into an 8-inch circle on a lightly floured surface. Place one tortilla at a time into the hot skillet and cook for 45 to 60 seconds on each side until bubbles form and light golden brown spots appear.
- Keep Warm: Stack cooked tortillas in a clean towel to keep them soft and warm until all are cooked and ready to serve.
Notes
- For softer tortillas, replace 2 tablespoons of the warm water with milk.
- If the dough feels sticky during kneading, sprinkle a small amount of flour as needed.
