The Best Homemade Flour Tortillas couldn’t be simpler to make – you may never buy store-bought tortillas again!
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I grew up in California and Mexican food is absolutely my comfort food. I crave it all the time, and never ever get tired of it.
The thing is, when you get used to eating really authentic Mexican food, it’s verrrrrry difficult to eat anywhere else in the country. I’ll never forget the first time I had handmade flour and corn tortillas, and scratch-made tamales from a Southern California farmer’s market. Total game changer, and somehow made me even more obsessed.
I’m not Mexican, but highly highly appreciate the food and culture. That being said, I did make just one adjustment. Traditional recipes call for lard, but I’m substituting butter, since we don’t eat pork products.
Today I’m bringing you my recipe for Easy Homemade Flour Tortillas. They’re SO simple to whip up, and once you do, you’ll probably never go for store bought flour tortillas again.
Want more simple Homemade bread recipes? Check out:
Ingredients (it’s a short list!)
Flour – I’m using unbleached all purpose flour for these tortillas. I like King Arthur Baking Company brand because their all purpose flour has a slightly higher protein content, which helps with gluten development in bread baking. The results are always consistent, and the company is employee owned. Love that!
Butter – butter isn’t traditional in homemade flour tortillas, most recipes call for lard. I don’t eat pork, so I found that butter was a really great substitute, and gave these Easy Homemade tortillas a delicious richness, not to mention they were super soft.
Hot water – I used just boiled water here. Make sure it’s hot!
Baking powder – The baking powder gives the tortillas just a bit of lightness.
Salt – I use kosher salt for these tortillas. I always buy Morton’s Kosher Salt, but if you use Diamond Crystal, add an extra 1/4 teaspoon.
ingredients
Baking Tools
Here is a list of all of My Essential Baking Tools, linked!
Rolling pin – you’re going to roll out the tortillas thinner than thin. Just when you think you can’t go any thinner, go a little bit thinner.
Metal Bench Scraper – this kitchen work horse will help you divide the dough evenly and easily.
Rubber Spatula – a kitchen staple, but you want to use every last drop of butter in these homemade tortillas, so scrape that bowl!
Can I double the recipe?
Absolutely! If you’re like me, once you get in the zone, you settle into a tortilla making groove. If you’re having a party, or have a large family, you’ll definitely want to make a double batch.
These Easy Homemade Flour Tortillas also freeze really well, up to 1 month. Make sure to wrap them tightly, and try to remove as much air as possible from the bag.
How to make Easy Homemade Flour Tortillas
In a large mixing bowl, combine the all purpose flour, salt, and baking powder. Whisk to combine well.
Make a well in the center of the dry ingredients, and pour in the melted butter and hot water. Use a wooden spoon or Danish dough whisk to incorporate the wet ingredients into the dry. Make sure to scrape the sides of the bowl, and mix until there are no dry patches of flour, but do not over mix.
Use your hands to gently knead the dough for about 30 seconds, and gather the dough together into a ball. Place the dough ball back into the bowl, and cover. Let the dough rest at room temperature for 15 minutes.
Pour the dough out onto a lightly floured surface, and divide the dough into 8 larger or 10 smaller, equal pieces. Roll each piece into a round ball.
Flour your surface again, and sprinkle a bit of flour on top of the dough.
Roll each piece out into a circle, about 9″ in diameter. Try to get the tortillas as thin as possible. If you’re using this recipe to make Gorditas (a thicker version of flour tortillas), make them 7-8 inches in diameter.
Heat a large nonstick pan over medium low heat. Place the tortillas into the dry pan, one at a time. Cook for 2 minutes on one side, until bubbles start to form on the surface of the dough. Take a peak to see if there are 3-4 golden brown spots on the underside of the dough. Flip, then cook for another 2 minutes. Repeat with the remaining pieces of dough.
Once the tortillas are cooked, wrap them in a clean kitchen towel to keep the warm and soft. Serve immediately, and make the best burritos, quesadillas, or tacos ever!
mixed dough, ready to rest for 15 minutes
rested, ready to be divided – flour your work surface well
divide dough into 8 or 10 equal pieces, roll into balls
roll out to about 8-9 inches in diameter
roll them as thin as you can!
Substitutions
I understand that people like to substitute whole grain flour in place of all purpose flour. That being said, this recipe has been rigorously tested with all purpose flour, and I can only guarantee the results you see here, using this exact recipe.
If you want to substitute whole grain wheat flour for a portion of the flour, I wouldn’t do more than 1 cup. If the dough seems dry, add another 2 tablespoons of water, since whole grain flours tend to be “thirstier” and absorb more water. Let me know in the comments below, if you try this!
How to Store HOMEMADE FLOUR TORTILLAS
When the tortillas are fresh out of the pan, I like to wrap them in a clean kitchen towel, to keep them warm. Serve the tortillas immediately, and enjoy! If you have any leftover flour tortillas, keep them in an airtight bag or container, and store at room temperature for up to 3 days.
Homemade Flour Tortillas can also be store in the fridge, in an airtight bag, for up to 7 days.
To reheat the tortillas, simply place them in a dry nonstick pan, and heat for 1-2 minutes over medium heat. You can also place them directly onto the burner for a slightly charred flavor. Keep a close, they can burn very quickly.
If you loved these delicious Easy Homemade Flour Tortillas recipe, I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @lions.bread. It always makes my day seeing your creations!
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THE RECIPE
Easy Homemade Flour Tortillas
the BEST homemade flour tortillas - so simple to make, you'll never buy store-bought tortillas again
Ingredients
- 3 cups unbleached all purpose flour 440g
- 1 teaspoon kosher salt 5g
- 1 ¼ teaspoon baking powder⅐ 6g
- 1 cup hot water, just boiled 240g
- ⅓ cup melted butter 75g
Instructions
In a large mixing bowl, combine the all purpose flour, salt, and baking powder. Whisk to combine well.
Make a well in the center of the dry ingredients, and pour in the melted butter and hot water. Use a wooden spoon or Danish dough whisk to incorporate the wet ingredients into the dry. Make sure to scrape the sides of the bowl, and mix until there are no dry patches of flour, but do not over mix.
Use your hands to gently knead the dough for about 30 seconds, and gather the dough together into a ball. Place the dough ball back into the bowl, and cover. Let the dough rest at room temperature for 15 minutes.
Pour the dough out onto a lightly floured surface, and divide the dough into 8 larger or 10 smaller, equal pieces. Roll each piece into a round ball.
Flour your surface again, and sprinkle a bit of flour on top of the dough.
Roll each piece out into a circle, about 9" in diameter. Try to get the tortillas as thin as possible. If you're using this recipe to make Gorditas (a thicker version of flour tortillas), make them 7-8 inches in diameter.
Heat a large nonstick pan over medium low heat. Place the tortillas into the dry pan, one at a time. Cook for 2 minutes on one side, until bubbles start to form on the surface of the dough. Take a peak to see if there are 3-4 golden brown spots on the underside of the dough. Flip, then cook for another 2 minutes. Repeat with the remaining pieces of dough.
Once the tortillas are cooked, wrap them in a clean kitchen towel to keep the warm and soft. Serve immediately, and make the best burritos, quesadillas, or tacos ever!
The post Easy Homemade Flour Tortillas first appeared on Lion’s Bread Blog.
Janet says
Made these last night and they made our quesadillas amazing! So this morning made another batch, 75g each and so thin! They taste delicious and add so much to the flavor, they definitely are not just a wrap for your food, they are a part of it. Do not hesitate to make these.
LeAnne says
We made quesadillas with them too, and my kids went absolutely crazy! I’m so glad you loved them, and thank you SO much for your feedback – LeAnne