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Nothing compares to soft, homemade Flour Tortillas made with just 5 simple pantry ingredients. They are easy, quick, and taste so fresh!
Anyone can make Flour Tortillas, and you'll never go back!
Anyone can make Flour Tortillas, and you'll never go back!I believe if everyone knew how fast and easy homemade flour tortillas were to make, we'd all make them from scratch. All you need is flour, baking powder, salt, butter and water you don't need to wait for dough kneading or rising, or fancy equipment. Make them in less time than a trip to the store! Really, nothing at the store can compare to how delicious, soft and tender these are. Do yourself a favor and make a big batch to store some in the freezer for meals like fajitas, wet burritos or chicken quesadillas.
If you want to make more staples from scratch, try my Corn Tortillas, Pita Bread or English Muffins.
How to make Flour Tortillas:
Make the Dough: Stir flour, salt and baking powder in a bowl. Add butter and slowly mix in hot water, a little at a time, until a dough forms. Place dough on a lightly floured surface and knead for 1-2 minutes, until smooth. Cover with a kitchen towel and let rest for 10 minutes then divide into 12 equal pieces for medium size (8″), or 10 for larger (10″) tortillas. Roll each using a rolling pin or tortilla press to roll the dough into a paper thin circle.
Cook: Heat a skillet over medium-high then place tortilla on hot, dry skillet and cook for 30-60 seconds, flipping when bubbles form. Cook on the other side for 30 seconds or so, then remove to a plate covered with a dry kitchen towel, or a tortilla warmer.
Storing and Freezing Instructions:
Store tortillas in an airtight bag in the fridge for up to 5 days.
To Freeze: Arrange cooked tortillas in a freezer safe, airtight container with a piece of parchment paper in between each layer so they don't stick together. Freeze for up to 3 months. Thaw completely in the fridge and rewarm in a hot skillet or microwave.
Flour Tortillas
Ingredients
- 3 cups all-purpose flour, (360g)
- 1 1/2 teaspoons fine sea salt, (9g)
- 1 teaspoon baking powder, (4g)
- 1 cup hot water, (240ml)
- 1/3 cup butter, (75g), room temperature, cut into small pieces, or use lard, olive oil, or coconut oil*
Instructions
- *I recommend making these using the metric/weight measurements, to ensure they turn out perfect!
- Make the Dough: Add flour, salt and baking powder to a bowl and stir to combine. Stir in butter. Slowly mix in hot water, a little at a time, mixing until a dough forms.3 cups all-purpose flour, 1 ½ teaspoons fine sea salt, 1 teaspoon baking powder, ⅓ cup butter, 1 cup hot water
- Rest: Remove dough to a lightly floured counter top and knead for just 1-2 minutes until smooth. Cover with a kitchen towel and rest for 10 minutes.
- Divide the dough into 12 equal pieces, for medium-size (8’’) tortillas, or 10 for larger (10’’) tortillas. Roll each into a ball. (At this point the dough can sit at room temp for up to 2 hours).
- Roll into circle: Lightly flour your counter and dough and use a rolling pin (or tortilla press) to roll the dough into a paper-thin circle.
- Cook: Heat a skillet over medium-high. Add tortilla to hot, dry skillet and cook for 30-60 seconds; flip when bubbles form. Cook again for just 30 seconds or so, then remove to a plate (or tortilla warmer) and cover with a dry kitchen towel while you cook the remaining tortillas.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy to follow and tortillas are delicious!
I followed instructions exactly and used a tortilla press but mine are thick and not pliable. More like flatbread. Any suggestions??
I’d try rolling the dough thinner. It should end up nearly paper-thin, and a tortilla press alone sometimes doesn’t get there. I’d finish with a rolling pin after pressing, and make sure the dough rests the full 10 minutes so it stretches easily without springing back.