Best Homemade Flour Tortillas Recipe

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Making your own tortillas is a game-changer. Imagine soft flour tortillas made right in your own kitchen—no more settling for store-bought tortillas that don’t quite hit the mark. This great recipe walks you through the process step by step, whether it’s your first time or you’ve been making fresh tortillas for a long time.

These easy homemade tortillas are perfect for taco night, breakfast tacos, or as the base for any Mexican food. The cooking process is straightforward, and with a little bit of practice, you’ll never need to rely on the grocery store for tortillas again!

Why You’ll Love Easy Homemade Flour Tortillas

Unmatched Freshness: Warm, fresh tortillas straight from the pan are a delight.
Beginner-Friendly: Even a high school baker can make these with ease.
Customizable: Adjust thickness, size, and ingredients like olive oil or vegetable shortening.
Perfect for Any Meal: From breakfast tacos to burritos, they work for everything.

a measuring cup with flour and butter on a cutting board

What You Need to Make Easy Homemade Tortillas

To create the best homemade flour tortillas, you’ll need simple ingredients and tools easily found in your kitchen. Full ingredient details are in the recipe card below. Here’s an overview:

Dry Ingredients: The flour, baking powder, and salt form the base.
Wet Ingredients: Hot water and vegetable oil combine to create the perfect tortilla dough.
Mixing Tools: A large bowl and wooden spoon for mixing, or a stand mixer if you want extra ease.
Preparation Tools: A rolling pin, tortilla press, and a lightly floured work surface for rolling.
Cooking Tools: Use a hot griddle, dry pan, or cast-iron skillet for the best results.

How to Make Easy Homemade Tortillas

Combine Dry Ingredients: In a large bowl, mix flour, baking powder, and salt. Cut in vegetable shortening or butter using a pastry cutter until the mixture resembles crumbs.

Incorporate Wet Ingredients: Gradually add hot water or warm water to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms. Knead the tortilla dough until smooth.

Rest the Dough: Cover the bowl with plastic wrap and let the dough rest for 20 minutes to relax the gluten and make rolling easier.

Shape the Dough: Divide into equal pieces and roll each piece of dough into smooth balls. Cover with a clean dish towel to prevent drying.

Roll Thin Tortillas: On a lightly floured surface, press or roll each ball of dough into thin tortillas. Use a tortilla press or rolling pin to create a small disk.

a cast iron waffle iron on a wood surface

Cook on Hot Skillet: Heat a hot pan or cast-iron skillet over medium-high heat. Cook each rolled tortilla for 1-2 minutes on the first side until air bubbles appear, then flip and cook the second side until golden brown spots form.

Cool and Store: Let cooked tortillas cool on a clean kitchen towel or wire rack before storing in a plastic bag.

Commonly Asked Questions

Why is my dough too sticky?

If the dough feels sticky, you might be using too much flour. Dust a lightly floured work surface and knead until the texture improves.

How should I store tortillas to keep them fresh?

Wrap cooled tortillas in a clean dish towel or store them in a plastic bag at room temperature for up to 3 days. Refrigerate or freeze for a longer shelf life.

Can I use a stand mixer to make the dough?

Yes! A stand mixer with a dough hook is the best way to mix the ingredients if you want to save effort.

Why do my tortillas crack when rolling?

Cracking often happens if the dough didn’t have enough resting period. Let it rest under plastic wrap or a damp paper towel for softer, pliable dough.

Can I make gluten-free tortillas with this recipe?

You can try substituting gluten-free flour, but it may need adjustments to achieve a smooth ball of dough