I can confidently tell you that these homemade flour tortillas will exceed all your expectations and satisfy your taste buds! Soft, pliable, and just the right balance of chewy and tender, they’re a game-changer.
How to Make Flour Tortillas from Scratch: This recipe is incredibly easy to mix, whether you use a stand mixer, hand mixer, or mix by hand. Here’s how you do it:
- Combine Dry Ingredients: Start by mixing flour, salt, and baking powder in a bowl.
- Add Oil: Cut in vegetable oil until the mixture is crumbly.
- Add Warm Water: Gradually pour in warm water and mix until it forms a soft, supple dough.
- Knead: Knead the dough briefly until smooth. Let it rest for a few minutes to relax the dough.
- Portion: Divide the dough into about 16 equal portions (you can eyeball it—no need to measure precisely).
- Shape: Roll each portion into a smooth ball, flatten it slightly with your palm, and let it rest.
- Roll: Roll each ball into a thin circle, about 6 inches in diameter.
Cooking: Heat a cast-iron or non-stick skillet over medium-high heat. Cook each tortilla for 1-2 minutes on each side. You’ll know they’re ready when you see bubbles form on top and light brown spots appear on the bottom.
And there you have it—perfect tortillas!
Serving Suggestions: These homemade tortillas are a fantastic addition to any meal that calls for them. Some of our favorite dishes to pair them with include:
- Sheet Pan Chipotle Lime Shrimp Fajitas
- Jalapeño Lime Fish Tacos
- Skinny Baja Chicken Tacos
- Black Bean Tacos with Pico de Gallo
And don’t forget to check out my round-up of over 35 amazing taco recipes for even more inspiration! Pair these with a cold Skinny Margarita for the perfect meal.
If you try this recipe, I’d love to hear how it goes! Drop a rating and a comment below to share your experience, and help other readers enjoy the recipe too. Enjoy these soft, homemade tortillas—you’ll be proud you made them from scratch!
16
servings30
minutes30
minutesPrep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 16 tortillas
Take your next Mexican meal to the next level with these soft, pliable, and sturdy flour tortillas made from scratch. They’re the perfect base for tacos, burritos, enchiladas, or just about any dish that calls for a delicious tortilla. With just five simple ingredients and no special equipment, these tortillas are easy to make and sure to impress!
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
Directions
- Stand Mixer Method
- In the bowl of a stand mixer, combine flour, salt, and baking powder. Mix briefly to combine.
- With the mixer running at medium speed, add the oil and water. Mix for 1-2 minutes, stopping once or twice to scrape the sides of the bowl. Once the dough starts to come together, reduce the speed to low and continue mixing for another 1-2 minutes until smooth.
- Hand Mixing Method
- In a large mixing bowl, whisk together flour, salt, and baking powder.
- Add the oil and mix until the dough resembles coarse crumbs.
- Gradually pour in the warm water, stirring to combine. Knead the dough briefly with your hands until it forms a rough ball.
- Next Steps (For Both Methods)
- Transfer the dough to a well-floured surface. Divide it into 16 equal portions.
- Roll each portion into a ball, then flatten slightly with the palm of your hand. Cover with a clean towel and let the dough rest for 15 minutes to an hour.
- Cooking the Tortillas
- Heat a large cast-iron or heavy-bottomed skillet over medium-high heat.
- On a floured surface, roll each dough ball into a circle about 6 inches in diameter. Be careful not to stack the rolled tortillas, as this can make them hard to transfer to the skillet. Use parchment paper if needed to separate them.
- Transfer the tortilla to the hot skillet and cook for about 1 minute or until small bubbles form on top and golden brown spots appear on the bottom. If the tortilla is not browning quickly, increase the heat slightly; if it’s browning too fast, reduce the heat.
- Flip the tortilla and cook the other side for about 30 seconds.
- Remove the tortilla from the skillet and place it on a clean kitchen towel. Continue cooking and stacking the tortillas, covering them with the towel to keep them warm and soft.
- Storing and Freezing
- Store cooked tortillas in a plastic zip-top bag for 2-3 days in the fridge. To reheat, wrap tortillas in a slightly damp paper towel and microwave for 15-30 seconds.
- To freeze, separate tortillas with parchment or waxed paper and store them in a zip-top freezer bag for up to 2-3 months. When ready to use, thaw and reheat as needed.
- Enjoy your homemade tortillas with your favorite fillings, and savor the difference that fresh, homemade flour tortillas make in every bite!