Easy Homemade Flour Tortillas
Here’s a simple and authentic flour tortilla recipe that will have you saying “adios” to the inferior store-bought versions. In no time at all, you can have a fresh stack of delicious steamy tortillas ready for whatever filling your heart desires, taking every Mexican dish to a whole new level. These tortillas are fool-proof.
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My whole life I’ve been pretty spoiled in the tortillas department. Living in southern AZ, our town has a very popular tortilla shop that is constantly pumping out fresh, piping hot, unbeatable, authentic tortillas that keep everybody’s kitchens stocked with only the best. I don’t think I ever tasted a commercial flour tortilla until I reached adulthood.
After I had a baby in tow, however, I just dreaded the extra stop while on my grocery run. But I couldn’t settle for the nasty generic brands that are are filled with questionable ingredients. So I set out to recreate the tortillas I know and love at home. As it turns out, it’s simpler than you think. I soon learned that in the same amount of time it takes me to make our weekly quesadillas, I could whip up some dough and toss them on the pan fresh. I now make these every week along with a big batch of taco meat for easy meals.
This recipe was born out of my family’s loyalty to top tier tortillas (and my dedication to sourcing high quality ingredients). I can’t wait to show you how to make them. Let’s get started!
Ingredients
As always, I purchase my pantry staples from Azure Standard. It’s a great place to source high quality, organic food in bulk. In this recipe we’ll use…
- all purpose flour
- salted butter for extra flavor. Add 1 teaspoon extra salt if using unsalted
- baking powder
- salt This is my favorite microplastic-free spring salt! Code is TAY10
- hot water Get my water filtration system here. Code is TAY10
Tools & Equipment
This is the equipment I use every time I make flour tortillas. You can make do without some of these things, but I love every one of these items for so many things! These are paid links through Amazon. I make a small commission from purchases at no extra cost to you. Income through affiliated links support this blog and I appreciate every penny!
- bowl
- dough hook
- griddle (we call this a tortilla warmer in our house)
- tortilla warmer (this is actually a tortilla warmer)
- rolling pin
How to Make Flour Tortillas
Mix the Dough
In a mixing bowl, combine the flour, salt, and baking powder with a whisk or fork. Add in the melted butter, followed by very warm water. Mix it all together and knead the dough (I leave it in the bowl) for a couple of minutes until a smooth elastic ball forms. Cover with a plate while you prep for rolling the dough.
divide & conquer
Dump the dough on a floured surface and divide into 16 even pieces for taco size, or 8 for burrito size. Sometimes I do a few of each size! Roll each piece into a ball.
How to roll out tortilla dough
Take a ball of dough and flatten it slightly between your palms. lay it on the floured surface and place your rolling pin on the center. Begin to roll in short yet gradually lengthening strides, turning the dough each time and flipping it every couple of rolls. As it gets a little bigger, roll in a slightly circular or c-shaped motion to maintain the round shape. Roll until very, very thin. Trust me. You’ll get the hang of it.
cook ’em up
If you don’t have a tortilla griddle and you plan on making a lot of tortillas, I recommend getting one! We use ours daily for everything from warming tortillas and making quesadillas, to toast, even pancakes. Click here to get one for yourself! If you don’t have one, use a large pan, preferably cast iron. Warm the pan on medium/high. Simply place a flattened tortillas on the pan for about 10 seconds, flip, and cook for another few seconds. Once done, place the tortilla in your tortilla warmer or on a cloth-lined plate for safe keeping.
How to Store Homemade Tortillas
If not completely devoured immediately, you can store homemade tortillas in a plastic zip bag or other airtight container at room temp for up to three days, in the refrigerator for up to a week, or in the freezer for up to 3 months. Keep in mind that these won’t last as long as store bought tortillas since they are not riddled with preservatives (and because they are more delicious, they simply won’t exist uneaten for long. period).
Well, that’s it! I hope you enjoy making (and eating) these tortillas as much s me and my family does. I swear, you’ll never be able to eat another fake tortilla again. Nothing beats a fresh, warm, buttery, homemade flour tortilla. Don’t forget to leave a review & comment if you have any questions or suggestions!
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Homemade Flour Tortillas
Equipment
- medium mixing bowl
- danish hook, wooden spatula, or spoon to mix
- Rolling Pin
- skillet or griddle
- tortilla warmer optional
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp salt
- 5 tbsp salted butter, room temp Add 1 teaspoon extra salt if using unsalted
- 1 cup hot water
Instructions
- Thoroughly combine the flour, baking powder, and salt in a medium sized mixing bowl.
- Add the butter and hot water, then mix until a shaggy dough forms
- Work the dough until smooth, but don't overwork it.
- Warm your skillet on medium/high while you roll the dough. Dump the dough onto a floured surface and divide it into 8 equal sections (or 6 for smaller tortillas)
- One by one, roll each section into a ball and then use a rolling pin to roll it out to a paper thin circle, keeping the surface floured to avoid sticking.
- You can roll them all out before cooking, or cook as you go to save time. Once you are ready to cook, just place the flattened tortilla on the skillet and let it cook until bubbles form. about 5-10 seconds. Don't burn it!
- Flip it over and cook the other side.
- Place the cooked tortillas in a tortilla warmer or on a cloth-lined plate to keep nice and warm.
- They are divine right off the griddle, but you can serve these soon after cooking or store them for later. Storage instructions are listed in the post above.
