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Flour Tortillas
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Homemade Tortillas

Soft, chewy, pliable Homemade Tortillas made from scratch using just 5 simple ingredients (3 if you don't count salt and water). These flour tortillas are super easy to make and perfect for burritos, quesadillas, tacos, or just about anything you like it to be. You won't ever have store-bought again!
Course Bread
Cuisine Mexican
Servings 12
Author Imma

Equipment

  • large mixing bowl 
  • Large skillet 

Ingredients

  • 2 cup or 250g all-purpose flour 
  • 1 tsp or 5g salt 
  • ¾ tsp or 3g baking powder   
  • 4 tbsp or 42g lard or butter , softened 
  • 1 cup or 237ml water 

Instructions

  • Add flour, salt, baking powder to a large bowl. Then add butter. 
  • Thoroughly mix using your fingers until the mixture resembles a coarse meal. 
  • Pour in the water a little at a time to form a soft dough.  
  • Place dough on a lightly floured board and knead for about 6-8 minutes. Dough should be soft, elastic and smooth. 
  • Divide dough into about 12 pieces, about 6-7 inches or divide into 8 pieces for slightly bigger pieces. Let it rest. The resting of the dough helps to relax the gluten and makes it not only easier to work with but also produces tender tortillas.  
  • Glently flatten out dough and roll out. Begin rolling out the dough from the center working outwards. Rotate the dough out each time you roll it.
  • Heat a large skillet over medium/high heat. 
  • As soon as the skillet heats up, place tortillas in the pan and cook for about 1 minute or until the bottom surface has a few light brown spots and the surface starts to bubble. Flip the tortilla and cook for about 20 - 30 seconds.  
  • You want your tortillas to have dark brown spots and be tender. Remove tortillas with tongs and place in a tortillas warmer or covered container.  Proceed with the next dough.    
  • If flour starts to accumulate in the skillet during the cooking process, wipe it down in between each tortilla. 
  • Store tortillas in an airtight container to prevent it from quickly drying out. You may refrigerate for up to a week.
  • You can easily freeze the tortillas.  Place each tortilla in between parchment paper, then place in a ziploc bag or airtight bag. 

Notes

  1. Your tortilla dough should be soft and slightly sticky, but not wet. If the dough is wet, then add about 1-2 teaspoons of flour to it. Your best bet will be to start with the amount required in this recipe and go from there.
  2. Keep in mind that the amount of flour or water might vary depending on various factors such as humidity, temperature, and climate. If it’s too strong, then add a teaspoon of water and go from there. 
  3. Cook your tortillas just enough to see the bubbles that appear on the surface and a few light spots. If your tortillas are hard or stiff then you have cooked it for too long.
  4.  You can simply place them on the counter for 2-3 days, 7 days in the fridge, and 6 months in the freezer.
  5. If you don’t have baking powder at home, you can still make these flour tortillas here. 
  6. You can swap lard or butter with vegetable oil or light olive oil.
  7. To reheat tortillas, simply heat them up on the stovetop, the same way you cooked them. Or stack them on a plate, cover with a damp paper towel and microwave for 15-30 seconds, or until warmed through.
  8. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.