My homemade flour tortillas are unbelievably soft and flexible, making them perfect for wrapping your favorite fillings, and you only need four basic ingredients to create this delicious recipe. They taste far better than store-bought versions, trust me on this! There’s nothing like the warmth of freshly made tortillas, and I always volunteer as the tortilla flipper just to sneak one before sharing with the family. The best part? Flour tortillas are surprisingly easy to make at home, and you likely already have everything you need. If you prefer corn tortillas, be sure to check out our equally tasty homemade corn tortilla recipe!
A Dive in Tortillas History!
Tortillas have been a beloved staple in Mexican and Central American cuisine for thousands of years. Their origins date back to ancient Mesoamerican civilizations, particularly the Aztecs and Mayans, who made corn tortillas using a process called nixtamalization. This method involved soaking maize in an alkaline solution, which made it more nutritious and easier to grind into masa. Corn tortillas became the foundation of countless traditional dishes, from tacos to tamales.
When Spanish conquistadors arrived in the 16th century, they introduced wheat flour to the region, leading to the creation of flour tortillas, which became especially popular in northern Mexico and the southwestern United States. Unlike corn tortillas, which have a distinct earthy flavor and slightly firmer texture, flour tortillas are soft, pliable, and perfect for wrapping fillings.
Over time, tortillas have evolved with modern cooking techniques, but their essence remains unchanged. Whether handmade or store-bought, they are a symbol of heritage, community, and comfort. Today, tortillas are enjoyed worldwide in a variety of dishes, proving that this humble flatbread has stood the test of time, bringing people together across generations and cultures.
Ingredients :
- 2 cups (260g) all-purpose flour.
- 1 teaspoon fine sea salt.
- ⅔ cup (160ml) very warm water.
- 5 tablespoons light flavored oil, melted lard, melted butter or melted shortening.
Key Ingredients :
- Flour: All-purpose flour works best, but whole wheat or spelt flour are great alternatives.
- Salt: Essential for flavor, without it, the tortillas will taste bland. One teaspoon is just right.
- Warm Water: Helps the dough come together smoothly and dissolves the salt for even distribution.
- Fat: Adds softness and flexibility, use oil, lard, butter, or shortening.
Some recipes include baking powder for extra softness, but after testing, we found it unnecessary. It won’t hurt, but the difference in texture is minimal.
Instructions :
Make Tortilla Dough:
- Dissolve the salt in warm water.
- In a large bowl, mix the flour and oil (or fat) with a fork until crumbly. Gradually add most of the salted water, stirring until a shaggy dough forms. If dry, add more water.
- Move the dough to a floured surface and knead for 2–3 minutes until it becomes smooth.
- Cover with a dishcloth and let rest for at least 15 minutes (up to 2 hours) to ease rolling.
- Divide the dough into 10 equal pieces, shape into disks, and roll each into an 8-inch round. Thin is best!
- Stack rolled tortillas with parchment paper in between or roll and cook them one at a time.
Cook Tortillas:
- Heat a heavy-bottomed skillet over medium-high heat. Add a tortilla and cook for 20–30 seconds until bubbles form.
- Flip when the bottom has brown spots and cook until the other side browns and edges look dry (1–2 minutes). Adjust heat as needed.
- Transfer to a dishcloth, cover, and repeat with remaining tortillas.
Tips for Perfect Homemade Flour Tortillas:
When I first started making tortillas, my early attempts were just okay, but after plenty of practice, I discovered the secrets to truly great homemade tortillas. Here are four key tips to help you achieve soft, chewy, and beautifully bubbly flour tortillas every time:
- Dissolve the salt in warm water before adding it to the dough for even distribution and better texture.
- Roll the dough into very thin discs: the thinner, the better for soft, pliable tortillas.
- Get the heat just right: use a heavy skillet over medium to medium-high heat for even cooking.
- Keep tortillas warm after cooking by placing them in a towel or tortilla warmer to maintain their softness.
With these simple tricks, you’ll be making restaurant-quality tortillas in no time!
Ways to Use Homemade Flour Tortillas
Homemade tortillas are a staple in our family, and they never disappoint! These soft, pliable tortillas are perfect for breakfast, lunch, and dinner. For breakfast, we love pairing them with scrambled eggs and a little red salsa. Come lunchtime, they make the ideal base for wraps, and for dinner, they’re a perfect match with all kinds of fillings.
Some of our favorite dishes to use these tortillas in include sizzling fajitas, hearty green chicken enchiladas, spicy vegetable burritos, and my go-to vegetable quesadillas. No matter how you choose to use them, these homemade tortillas will elevate any meal.
Variations and Storage Tips for Homemade Flour Tortillas:
Whole Wheat Flour Tortillas: You can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that whole wheat flour absorbs more liquid, so you may need to add a little extra water to achieve the right dough consistency.
Make Ahead: To prepare the dough in advance, divide it into ten equal portions, wrap them well, and store them in the refrigerator for up to three days. When ready to cook, remove the dough balls from the fridge about 30 to 40 minutes beforehand, allowing them to reach room temperature before rolling them out.
Storing: Keep leftover tortillas in a resealable plastic bag at room temperature for up to two days. For longer storage, freeze them. Fresh homemade tortillas are best enjoyed warm, so reheat them in a skillet to restore their soft, pliable texture.
Freezing Instructions: To freeze tortillas, stack them with parchment paper between each one and place them in a freezer-safe bag or container. When ready to use, simply thaw and warm them in a skillet.
Note: The nutrition facts provided are estimates, calculated using vegetable oil as the fat source.
Bon Appetit!
TORTILLAS
Notes
Ingredients :
- 2 cups (260g) all-purpose flour.
- 1 teaspoon fine sea salt.
- ⅔ cup (160ml) very warm water.
- 5 tablespoons light flavored oil, melted lard, melted butter or melted shortening.
Instructions :
Make Tortilla Dough:
- Dissolve the salt in warm water.
- In a large bowl, mix the flour and oil (or fat) with a fork until crumbly. Gradually add most of the salted water, stirring until a shaggy dough forms. If dry, add more water.
- Move the dough to a floured surface and knead for 2–3 minutes until it becomes smooth.
- Cover with a dishcloth and let rest for at least 15 minutes (up to 2 hours) to ease rolling.
- Divide the dough into 10 equal pieces, shape into disks, and roll each into an 8-inch round. Thin is best!
- Stack rolled tortillas with parchment paper in between or roll and cook them one at a time.
Cook Tortillas:
- Heat a heavy-bottomed skillet over medium-high heat. Add a tortilla and cook for 20–30 seconds until bubbles form.
- Flip when the bottom has brown spots and cook until the other side browns and edges look dry (1–2 minutes). Adjust heat as needed.
- Transfer to a dishcloth, cover, and repeat with remaining tortillas.
