Easy Homemade Flour Tortillas Recipe

Introduction

Making your own flour tortillas at home is easier than you might think, and the results are soft, fresh, and delicious. This easy recipe uses simple pantry ingredients and offers a quick way to enjoy homemade tortillas anytime.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup vegetable oil, shortening, or lard
• 1 cup hot water

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.
2. Step 2: With the mixer running at medium speed, add the oil and hot water. Mix for 1–2 minutes, stopping once to scrape down the sides. Once the dough forms a ball, reduce speed to low and mix for another 1–2 minutes until smooth.
3. Step 3: (Alternatively, for hand mixing) In a large bowl, whisk together flour, salt, and baking powder. Stir in the oil until mixture resembles coarse crumbs. Pour in the hot water and stir to combine, then knead briefly on a floured surface until the dough comes together.
4. Step 4: Transfer dough to a floured surface. Divide into 16 equal portions, roll each into a ball, and flatten slightly. Cover with a clean towel and let rest for 15 minutes to 1 hour.
5. Step 5: Heat a cast-iron or heavy skillet over medium-high heat. Lightly flour your work surface and rolling pin, then roll each dough ball into a roughly 6-inch circle. Avoid stacking rolled tortillas to make handling easier.
6. Step 6: Place one tortilla in the hot skillet. Cook about 1 minute until bubbles appear and the bottom has brown spots. Adjust heat if browning is too slow or too fast. Flip and cook the other side for about 30 seconds.
7. Step 7: Remove tortilla and wrap loosely in a clean kitchen towel to keep warm and pliable. Repeat with remaining dough.
8. Step 8: Serve immediately or cool for later use.

Tips & Variations

• Use lard for a traditional flavor and softer tortillas, or vegetable oil for a lighter option.
• Allowing the dough to rest helps make the tortillas easier to roll and more tender.
• To keep tortillas soft after cooking, stack them wrapped in a towel or store them in an airtight container.
• For extra softness, microwave wrapped tortillas with a damp paper towel for 15–30 seconds before serving.

Storage

Store tortillas in a plastic zip-top bag in the refrigerator for 2–3 days. Before serving, wrap in a damp paper towel and microwave briefly to reheat. For longer storage, freeze tortillas separated by parchment or waxed paper in a freezer bag for up to 2–3 months.

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, but the tortillas may be denser and less soft. Mixing whole wheat with all-purpose flour can help maintain softness.

Why do my tortillas sometimes turn out hard or crispy?

This usually happens if the dough is overworked or if the tortillas are cooked too long or at too high heat. Be sure to rest the dough and cook each side just until it develops light brown spots.

Easy Homemade Flour Tortillas Recipe

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★★★★★

4.7 from 107 reviews

This recipe guides you through making easy, soft, and delicious flour tortillas from scratch using simple pantry staples. Whether you choose to mix by hand or with a stand mixer, you’ll produce tender tortillas perfect for wraps, tacos, and burritos. The cooking process on a hot skillet gives them the traditional light char and pliability.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 16 tortillas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder

Wet Ingredients

• 1/3 cup vegetable oil, shortening, or lard
• 1 cup hot water

Instructions

1. Combine Dry Ingredients: In a stand mixer bowl fitted with a dough hook, or in a large mixing bowl if mixing by hand, whisk together the flour, salt, and baking powder until evenly combined.
2. Add Wet Ingredients and Mix: For stand mixer users, with the mixer running on medium speed, slowly add the oil and hot water. Mix for 1-2 minutes, stopping to scrape the sides occasionally, until the dough begins to form a ball. Then reduce speed to low and mix for another 1-2 minutes until smooth.
   For hand mixing, add the oil to the flour mixture and stir until the mixture looks like coarse crumbs. Then pour in the hot water and stir to combine before kneading briefly on a floured surface until a rough dough forms.
3. Divide and Rest Dough: Transfer the dough to a well-floured work surface and divide into 16 equal portions. Roll each into a ball and flatten slightly with your palm. Cover the dough balls with a clean kitchen towel and allow them to rest for at least 15 minutes, up to an hour. This resting time helps relax the gluten for easier rolling.
4. Heat Skillet: Warm a large cast-iron or heavy-bottomed skillet over medium-high heat until hot.
5. Roll Tortillas: Working with one dough ball at a time, roll each into a roughly 6-inch diameter circle on a lightly floured surface. Avoid stacking rolled tortillas directly to ease transfer; parchment paper can be used if needed.
6. Cook Tortillas: Place each rolled tortilla into the hot skillet. Cook for about 1 minute until bubbles form on top and the bottom develops golden brown spots. Adjust the heat if browning is too slow or too rapid. Flip and cook the other side for about 30 seconds.
7. Keep Warm: Remove cooked tortillas from the pan and stack them loosely wrapped in a clean kitchen towel to keep warm and soft.
8. Serve or Store: Serve immediately or allow to cool. Store in a zip-top bag in the refrigerator for 2-3 days; before serving, warm wrapped in a damp paper towel in the microwave for 15-30 seconds. For longer storage, freeze tortillas separated by parchment or wax paper in a freezer bag for up to 2-3 months.

Notes

• You can substitute vegetable oil with shortening or lard depending on preference and desired texture.
• Resting the dough is crucial for pliable tortillas and easier rolling.
• If tortillas brown too quickly or burn, reduce your skillet heat.
• Use a cast-iron skillet or heavy-bottomed pan for best heat retention and even cooking.
• For freezing, separate tortillas with parchment paper to prevent sticking.
• Reheat tortillas wrapped in a damp towel to restore softness.

Keywords: flour tortillas, homemade tortillas, Mexican bread, soft tortillas, easy tortillas, stovetop tortillas