Some foods are better from scratch, and these Homemade Flour Tortillas are no exception. They are soft, delicious, and super easy to make. You’ll never want store-bought tortillas again after trying this fresh homemade tortilla recipe!
Flour Tortilla Recipe
If you are typically skeptical when it comes to trying new recipes, don’t worry! I can completely understand the convenience of buying tortillas from the grocery store. This is especially true if you are a parent.
I always look for shortcuts when cooking dinner for my kids. Guess what? These homemade tortillas don’t need any obscure ingredients.
As a matter of fact, I can almost guarantee all of them are in your kitchen right now! Plus, you deserve to treat yourself to authentic, yummy tortillas to take taco night to a whole new level.
Here are some inspired dinner ideas using these Homemade Flour Tortillas: Buffalo Chicken Quesadillas and Easy Layered Taco Pie.
Ingredients Needed to Make Homemade Flour Tortillas
- All-purpose flour – It must be all-purpose for best results. Make sure you have it nearby to have some extra when kneading the dough.
- Baking powder
- Salt
- Butter – Make sure it is softened before use (leave it at room temperature for about 30 minutes).
- Hot water
How To Make Homemade Tortillas
- Mix the flour, baking powder, and salt in a large bowl
- Using a fork or pastry cutter, cut the softened butter into the dry ingredients. The butter should not be warm or melted. You are looking for a crumb-like texture after it is incorporated. Stir in the hot water until thoroughly mixed.
- Flour your work surface and dump the dough out of the bowl. Knead the dough for about 2-3 minutes or until it is soft and less sticky. You can add a little bit more flour as needed.
- Form the dough into a ball and place it in a clean bowl to rest for about 45-60 minutes. Cover the bowl with a clean kitchen towel.
- Cut your dough into balls depending on what you are using them for. This recipe yields about 10 burrito-sized tortillas or 16 taco-sized tortillas.
- Roll out each dough ball over a floured surface with a rolling pin as thin as you can but not thin enough to tear. Heat your skillet to medium-high and cook each side for 30-45 seconds. You should start to see small golden spots.
- To keep them warm and moist before serving, stack them under a clean kitchen towel.
Tips and Tricks
- You can use a flat spatula or wooden spoon when making your dough. If you prefer (and have the means), you can use a stand mixer with a dough hook attachment. It cuts down a little on prep time but yields the same result.
- We love butter in this recipe, but lard or shortening will also work if you are out of butter.
- A rolling pin works perfectly to make these tortillas. If you own and like to use a tortilla press, feel free! It’s not totally necessary.
- These are best when warm because they are softer and more pliable. If using leftovers, heat them up in a skillet for about 30 seconds before serving.
Can Your Freeze Flour Tortillas?
Yes! If you plan to use these homemade tortillas quickly, you can store them in a resealable bag at room temperature for about 48 hours. They also are great for freezing! You can make a batch and store them in the freezer in freezer-safe resealable bags for about 1 month. Just make sure to put some parchment paper in between each tortilla to prevent them from sticking. Defrost for about 1-2 hours before serving.
More Bread Recipes to Try
Homemade Honey Oat Bread Recipe
Homemade Flour Tortillas
Ingredients
- Ingredients:
- 2 ½ cups all-purpose flour plus extra for kneading
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter softened
- 1 cup hot water
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut the softened butter into the flour mixture with a pastry cutter or fork until you have a crumb like texture similar to sand.
- Add the hot water to the mixture and stir well.
- Turn the dough out onto a floured surface and knead for 2-3 minutes, adding just a little extra flour as needed. The dough should be soft and less sticky after kneading.
- Form the dough into a ball and place in a clean bowl. Cover the bowl with a clean kitchen towel and let the dough rest for 45-60 minutes.
- Cut the dough into 10 balls for burrito sized tortillas or 16 balls for taco sized tortillas. Flatten the dough balls into circles with your hands. Use a rolling pin to roll the dough out into large circles on a floured surface. Roll the dough as thinly as possible while still being able to pick it up gently without tearing the dough.
- Heat a skillet over medium-high heat. Cook each tortilla on each side for 30-45 seconds, until golden brown spots appear.
- Stack the cooked tortillas as you cook to keep them warm and moist and cover with a clean kitchen towel. Serve the tortillas warm with the taco or burrito fillings of your choice.
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