Recipe
I can tell you with absolute certainty—once you’ve tried homemade flour tortillas, there’s no going back to store-bought. Made with just a handful of pantry staples—flour, salt, baking powder, and a bit of oil—these tortillas are soft, flexible, and bursting with that irresistible freshly toasted aroma.
What makes them truly special is the simplicity: no fancy techniques or hard-to-find ingredients, just a little patience and a hot skillet. Imagine this: warm, pillowy rounds with a slightly chewy bite, perfect for wrapping around your favorite fillings or tearing into for a quick snack.
Trust me, once you nail this recipe (and you will), you’ll wonder why you ever settled for anything less. Let’s get those tortillas rolling—literally.
Ingredients
Creating the perfect homemade flour tortilla starts with selecting the right ingredients. Each component plays a vital role in achieving that soft, pliable texture and authentic flavor. Here’s what you’ll need:
- All-purpose flour: The backbone of the recipe, providing structure. Bread flour can work if you prefer a slightly chewier texture.
- Baking powder: A key leavening agent that adds a subtle lift, making your tortillas soft instead of dense.
- Salt: Essential for enhancing flavor—don’t skip it!
- Neutral oil or lard: Oil keeps the tortillas tender and pliable, while lard adds a traditional richness. Either works, but lard is the gold standard for authentic flavor.
- Warm water: Helps bind the dough and activates the flour’s gluten for that perfect stretch.
Pro Tip: If you’re using lard, make sure it’s cold and cut into small pieces—this guarantees even distribution and a flakier texture.
For oil, opt for something neutral like vegetable or avocado oil to let the tortilla’s flavor shine.
Substitutions: No lard? No problem. Shortening or unsalted butter can be used, though butter will add a slight richness to the flavor.
Non-Negotiables: Baking powder is a must—it’s the secret to achieving that soft, pillowy texture.
Warm water is also essential; cold water won’t hydrate the flour properly.
Little Wins: A pinch of sugar can subtly enhance the flavor, and a dusting of flour during rolling prevents sticking and adds a rustic finish.
How to Make the Best Authentic Flour Tortilla Instructions
Divide the dough into equal portions. Roll it into small balls about the size of a golf ball. Consistent sizing guarantees even cooking. Pro tip: Cover the balls with a damp towel to prevent drying while you work.
Roll out each ball into a thin circle. Use a rolling pin on a lightly floured surface, aiming for about 1/8-inch thickness. Flexibility note: Don’t worry if the edges aren’t perfect—homemade tortillas have charm!
Watch out: Avoid pressing too hard, which can make them uneven.
Cook the tortillas on a hot skillet. Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each tortilla for about 30 seconds per side, or until bubbles form and golden spots appear.
Visual cue: They should puff slightly when done.
Keep tortillas warm and pliable. Stack them on a plate covered with a clean kitchen towel. This traps steam and prevents them from drying out.
Time-saving trick: Serve immediately or store properly for later use.
Nutrition
Here’s the nutritional breakdown per serving for homemade flour tortillas:
Calories | 160
Total Fat | 4g
Saturated Fat | 2g
Cholesterol | 0mg
Sodium | 190mg
Total Carbohydrate | 27g
Dietary Fiber | 1g
Sugars | 0g
Protein | 4g
Chef Tips
When I make homemade flour tortillas, I always warm my mixing bowl slightly to keep the dough from getting too tough.
I roll them thin, aiming for about 1/8 inch thickness, ensuring they cook evenly.
Resting the dough for 30 minutes makes it easier to handle.
Cook them on a hot skillet for about 30 seconds per side—just until bubbles form and they’re lightly browned.
Frequently Asked Questions
Can I Use Gluten-Free Flour?
Yes, I can use gluten-free flour, but the texture might be different. I’d need to add xanthan gum or another binder to help hold it together. I’ll also adjust the water as gluten-free flour absorbs more.
How Long Do Tortillas Stay Fresh?
Homemade tortillas stay fresh for about 2-3 days if I keep them in an airtight container at room temperature. If I want them to last longer, I refrigerate them for up to a week.
Can I Freeze Tortillas?
Yes, you can freeze tortillas! I always separate them with parchment paper before freezing so they don’t stick together. They’ll last up to 3 months—just thaw at room temp or warm them in a skillet when you’re ready.
What’s the Best Way to Reheat Tortillas?
I warm my tortillas on a hot skillet for 30 seconds per side or wrap them in foil and heat them in the oven at 350°F for a few minutes. A microwave’s fine too—just cover them with a damp towel.
Can I Make Tortillas in Advance?
Yes, I can make tortillas in advance. I’ll cook them, let them cool completely, then stack them with parchment paper in between and store them in an airtight bag. They’ll keep in the fridge or freezer for later use.
