Why You’ll Love This Recipe
These tortillas are simple, budget-friendly, and free of preservatives. Their soft, chewy texture makes them ideal for wrapping or folding without cracking. Plus, they’re freezer-friendly and quick to prepare, bringing a truly homemade touch to any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups unbleached all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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¼ cup vegetable oil
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¾ cup warm water
Directions
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In a large bowl or stand mixer, whisk together the flour, salt, and baking powder.
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Pour in the vegetable oil and warm water, stirring until the dough comes together.
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Knead the dough until smooth:
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In a stand mixer with a dough hook for about 2 minutes.
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By hand on a floured surface for about 5 minutes.
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Place the dough in a lightly oiled bowl, cover, and let rest for 1 hour at room temperature.
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Divide the dough into 10 equal portions. Roll each into a ball and let them rest again for 10 minutes.
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On a lightly floured surface, roll each ball into a 6-inch circle, turning often to prevent sticking.
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Heat a dry cast iron skillet over medium-high heat.
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Cook each tortilla for about 30 seconds on each side until golden spots appear.
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Stack cooked tortillas in a resealable container or bag lined with a paper towel to keep them soft and warm.
Servings and Timing
This recipe makes 10 medium-sized tortillas and takes about 1 hour and 30 minutes total: 20 minutes for preparation and about 1 hour and 10 minutes for resting and cooking.
Variations
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Use avocado or canola oil for a different flavor.
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Add herbs like rosemary or thyme to the dough for a savory twist.
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Make whole wheat tortillas by substituting half the flour with whole wheat flour.
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Roll thinner for lighter wraps or thicker for heartier tacos.
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Create flavored tortillas by mixing in a little ground cumin or smoked paprika.
Storage/Reheating
Store cooked tortillas in a resealable bag at room temperature for up to 2 days or refrigerate for up to 1 week. Reheat on a dry skillet for a few seconds on each side to restore softness. Tortillas also freeze well: stack them with parchment paper in between, seal in a freezer bag, and freeze for up to 3 months.
FAQs
Can I use a different type of flour?
Yes, but all-purpose flour gives the best soft texture; whole wheat can be used for a heartier version.
Why is my dough too sticky?
Add a tablespoon of flour at a time until it’s manageable but still soft.
Why are my tortillas hard?
Overcooking can dry them out; cook for only about 30 seconds per side.
Can I skip the resting time?
Resting is essential for soft, pliable tortillas. Don’t skip it.
Can I make these gluten-free?
Use a gluten-free all-purpose flour blend, but expect slightly different texture results.
What’s the best way to roll perfect circles?
Rotate the dough 90 degrees as you roll to help maintain an even shape.
How hot should the skillet be?
Medium-high heat is ideal; adjust if tortillas brown too quickly or slowly.
Can I flavor the dough?
Yes, add seasonings like garlic powder or dried herbs for extra flavor.
How long do homemade tortillas stay fresh?
About 2 days at room temperature or up to a week refrigerated.
Can I double the recipe?
Absolutely! Just double the ingredient amounts and divide the dough accordingly.
Conclusion
Homemade Flour Tortillas are a simple, rewarding kitchen project that delivers deliciously soft, fresh results every time. Whether used for tacos, wraps, or even quick tortilla chips, these easy-to-make tortillas add an authentic, flavorful touch to any meal. Once you try making them yourself, you may never want store-bought again!
Homemade Flour Tortillas
- Prep Time: 20 minutes
- Cook Time: Resting & Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 medium tortillas
- Category: Bread, Tortillas, Basics
- Method: Stove-top Cooking
- Cuisine: Mexican, Tex-Mex
- Diet: Vegetarian
Description
Elevate your meals with Homemade Flour Tortillas—soft, flexible, and flavorful tortillas made with simple pantry staples. Perfect for tacos, burritos, wraps, and more, these fresh, preservative-free tortillas are easy to make and taste far better than store-bought!
Ingredients
2 cups unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ cup vegetable oil
¾ cup warm water
Instructions
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In a large bowl or stand mixer, whisk together flour, salt, and baking powder.
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Add vegetable oil and warm water, stirring until a dough forms.
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Knead until smooth: about 2 minutes in a stand mixer or 5 minutes by hand.
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Place dough in a lightly oiled bowl, cover, and rest for 1 hour at room temperature.
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Divide dough into 10 equal portions. Roll each into a ball and let rest for 10 minutes.
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On a lightly floured surface, roll each ball into a 6-inch circle, turning often.
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Heat a dry cast iron skillet over medium-high heat.
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Cook each tortilla for about 30 seconds per side until golden spots appear.
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Stack cooked tortillas in a container lined with a paper towel to keep soft.
Notes
Use avocado or canola oil for a flavor variation.
Substitute half the flour with whole wheat for whole wheat tortillas.
Add ground cumin, rosemary, or smoked paprika for extra flavor.
Roll thinner for wraps or thicker for tacos depending on use.
