Homemade Flour Tortillas

Why You’ll Love This Recipe

I enjoy this recipe because it is easy to make, budget-friendly, and delivers soft tortillas with a tender texture. I appreciate being able to control the ingredients while enjoying the fresh flavor that only homemade tortillas can provide. They are also freezer-friendly, so I can make a large batch and always have some ready for future meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup vegetable oil, lard, or shortening
• 1 cup warm water

Directions

1. I combine the flour, salt, and baking powder in a large mixing bowl.
2. I add the oil, lard, or shortening and mix until the flour resembles coarse crumbs.
3. I gradually pour in the warm water while mixing until a soft dough forms.
4. I knead the dough for about 5 minutes until it becomes smooth and elastic.
5. I cover the dough and let it rest for 20 to 30 minutes.
6. I divide the dough into 10 to 12 equal portions and roll each one into a ball.
7. I roll each ball into a thin circle on a lightly floured surface.
8. I heat a dry skillet or cast-iron pan over medium-high heat.
9. I cook each tortilla for about 30 to 60 seconds on the first side until bubbles appear, then flip and cook for another 20 to 30 seconds.
10. I stack the cooked tortillas in a clean kitchen towel to keep them warm and soft until ready to serve.

Servings and Timing

• Servings: 10–12 tortillas
• Prep Time: 20 minutes
• Rest Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: About 1 hour 10 minutes

Variations

• I replace part of the all-purpose flour with whole wheat flour for a heartier tortilla.
• I mix in dried herbs or garlic powder for extra flavor.
• I use avocado oil instead of vegetable oil for a different taste.
• I make smaller tortillas for tacos or larger ones for burritos and wraps.
• I add a pinch of chili powder or smoked paprika when I want a subtle kick.

Storage/Reheating

I store cooled tortillas in an airtight container or zip-top bag at room temperature for up to 2 days or in the refrigerator for up to 1 week. For longer storage, I freeze them with parchment paper between each tortilla for up to 3 months. I reheat them in a hot skillet for about 20 to 30 seconds per side or warm them in the microwave wrapped in a damp paper towel for 15 to 20 seconds.

FAQs

Why do I need to let the dough rest?

I let the dough rest because it relaxes the gluten, making the tortillas much easier to roll out and helping them stay soft after cooking.

Can I make these tortillas without baking powder?

Yes. I can omit the baking powder, although the tortillas will be slightly flatter and chewier.

Why are my tortillas tough?

I avoid adding too much flour and overcooking them, as both can make the tortillas less tender.

Can I freeze homemade flour tortillas?

Yes. I freeze them once they have completely cooled, separating each tortilla with parchment paper to prevent sticking.

What can I serve with homemade flour tortillas?

I enjoy serving them with tacos, burritos, fajitas, quesadillas, enchiladas, breakfast wraps, or simply with butter and a drizzle of honey.

Conclusion

I find Homemade Flour Tortillas to be one of the most rewarding recipes to make from scratch. With just a few basic ingredients, I can create soft, warm tortillas that elevate everything from simple wraps to hearty Mexican-inspired meals. Once I start making them at home, I find it difficult to go back to store-bought versions because the flavor and texture are simply unmatched.

Homemade Flour Tortillas

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Homemade Flour Tortillas are soft, flexible, and made with just a few pantry staples for fresh, delicious flavor. They’re perfect for tacos, burritos, wraps, quesadillas, and countless other meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10-12 tortillas
• Category: Bread
• Method: Pan Fry
• Cuisine: Mexican
• Diet: Vegan

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup vegetable oil, lard, or shortening
• 1 cup warm water

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Instructions

1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Add the vegetable oil, lard, or shortening and mix until the flour resembles coarse crumbs.
3. Gradually pour in the warm water while mixing until a soft dough forms.
4. Knead the dough for about 5 minutes until smooth and elastic.
5. Cover the dough and let it rest for 20 to 30 minutes.
6. Divide the dough into 10 to 12 equal portions and roll each into a ball.
7. On a lightly floured surface, roll each ball into a thin circle.
8. Heat a dry skillet or cast-iron pan over medium-high heat.
9. Cook each tortilla for 30 to 60 seconds on the first side until bubbles appear, then flip and cook for another 20 to 30 seconds.
10. Stack the cooked tortillas in a clean kitchen towel to keep them warm and soft until serving.

Notes

• Substitute part of the all-purpose flour with whole wheat flour for a heartier tortilla.
• Add dried herbs, garlic powder, chili powder, or smoked paprika for extra flavor.
• Use avocado oil instead of vegetable oil if preferred.
• Roll smaller tortillas for tacos or larger ones for burritos and wraps.
• Store at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months with parchment paper between each tortilla.
• Reheat in a hot skillet or microwave wrapped in a damp paper towel until warm and pliable.

Nutrition

• Serving Size: 1 tortilla
• Calories: 180 kcal
• Sugar: 0 g
• Sodium: 210 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 0 mg