Flour Tortillas Recipe
If you’ve never made homemade tortillas before, prepare to be amazed! This Flour Tortillas Recipe is the ultimate kitchen hack for anyone who loves Mexican food or simply craves the pillowy softness of a fresh, warm tortilla. It’s a simple mix of pantry staples that transforms into something magical: soft, flavorful, flexible tortillas that put anything store-bought to shame. Whether you’re wrapping up grilled veggies, scooping up saucy beans, or just slathering with butter and a pinch of salt, these tortillas will become your new obsession.
Ingredients You’ll Need
The beauty of this Flour Tortillas Recipe lies in its simplicity: just a handful of ingredients, each one playing a key role in the final result. Every ingredient brings something special to the table, whether it’s flavor, texture, or that signature golden color we all crave.
- All-purpose flour: This is the backbone of your tortilla, creating that classic soft and chewy bite.
- Salt: A touch of salt brightens the flavor and ensures your tortillas are never bland.
- Baking powder: This gives your tortillas a gentle puff, making them tender and flexible.
- Vegetable oil or softened lard: Fat is the secret to soft, supple tortillas; lard adds a traditional richness, while oil keeps things vegan-friendly.
- Warm water: Warmth helps everything come together smoothly, activating the baking powder and creating an easy-to-work-with dough.
How to Make Flour Tortillas Recipe
Step 1: Mix the Dry Ingredients
Start by grabbing a large bowl and whisking together the flour, salt, and baking powder. This step ensures that all the dry ingredients are evenly distributed, so you don’t get any pockets of salt or baking powder later on. It’s a small moment that sets you up for tortilla success.
Step 2: Add the Fat
Next, add in your vegetable oil or softened lard. Use your fingers or a pastry cutter to blend it into the flour mixture until it looks like coarse crumbs. Don’t rush this part! The fat should coat the flour, which is what makes your tortillas tender instead of tough. You’re looking for a sandy, crumbly texture.
Step 3: Bring the Dough Together
Now, slowly pour the warm water into the bowl, mixing as you go. The dough will start to come together. If it feels a little dry, add more water a tablespoon at a time until it’s soft and cohesive. The goal is a dough that’s pliable but not sticky. Once it forms, give it a quick knead in the bowl just to pull everything together.
Step 4: Knead and Rest
Transfer the dough to a lightly floured surface and knead it for about 3 to 5 minutes. You’ll feel it become smoother and more elastic as you go—this is what gives your tortillas their signature chew. When the dough is ready, cover it with a damp towel and let it rest for 30 minutes. This rest time is crucial for easy rolling and soft tortillas.
Step 5: Divide and Shape
Once rested, divide the dough into 8 equal pieces and roll each into a ball. This makes portioning a breeze and ensures every tortilla is the same size. Using a rolling pin, roll each ball into a thin, 8-inch circle on a floured surface. Aim for even thickness for beautiful, uniform cooking.
Step 6: Cook the Tortillas
Heat a dry skillet or griddle over medium-high heat. Lay a tortilla onto the hot surface and cook for 30 to 45 seconds, until bubbles start to form and you see golden-brown spots underneath. Flip and cook the second side for another 30 to 45 seconds. Don’t overcook—they should be soft and pliable, not crisp or stiff. Stack cooked tortillas and keep them covered with a towel to stay warm and steamy.
How to Serve Flour Tortillas Recipe
Garnishes
Freshly made tortillas are a blank canvas for endless garnishes. Try brushing them with a little melted butter and a sprinkle of flaky salt for a simple treat, or dust with chili powder and fresh lime zest for a zippy twist. You can’t go wrong with a sprinkle of chopped cilantro, too!
Side Dishes
These tortillas are the perfect sidekick for classic Mexican dishes. Pile them with refried beans, cheese, and salsa for an instant quesadilla, or use them to scoop up guacamole and pico de gallo. They’re also wonderful with grilled meats, roasted veggies, or even as a base for breakfast tacos with eggs and avocado.
Creative Ways to Present
Get playful with your presentation! Cut your tortillas into wedges, brush with olive oil, and bake for homemade chips. Or use them as a wrap for lunchbox burritos and roll-ups. For a fun twist, try making mini tortillas for sliders or party appetizers—everyone loves a cute, handheld snack.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (good luck with that!), stack cooled tortillas and store them in an airtight container or zip-top bag at room temperature for up to two days. They’ll stay soft and ready for your next meal—just be sure to keep them tightly covered to prevent drying out.
Freezing
This Flour Tortillas Recipe is made for freezing! Place parchment or wax paper between each tortilla, then seal them in a freezer-safe zip-top bag. They’ll keep beautifully for up to three months. When the craving strikes, just grab as many as you need—no need to thaw the entire batch.
Reheating
To reheat, simply warm tortillas in a hot, dry skillet for a few seconds on each side until soft and steamy. For extra convenience, you can microwave them wrapped in a damp paper towel for about 20 seconds. However you reheat, keep them covered until serving to lock in that irresistible softness.
FAQs
Can I use whole wheat flour in this Flour Tortillas Recipe?
Absolutely! You can swap some or all of the all-purpose flour for whole wheat flour. Just keep in mind that whole wheat tortillas will be a bit heartier with a slightly nutty flavor. You may need a touch more water to get the right dough consistency.
What’s the difference between using lard and oil?
Lard gives your tortillas a traditional flavor and a touch more richness, while vegetable oil keeps the recipe vegan and just as soft. Either way, you’ll get delicious, pliable tortillas—so use whatever you have on hand or prefer flavor-wise.
Why do my tortillas turn out stiff?
If your tortillas are stiff, it’s likely from overcooking or rolling them too thick. Make sure your skillet is hot, and cook just until bubbles and golden spots appear. Also, don’t skip the resting step—it’s key for softness!
Can I double the Flour Tortillas Recipe?
Yes, this recipe doubles or even triples beautifully. Just make sure to divide the dough into equal pieces and keep unused dough balls covered with a damp towel to prevent drying out while you roll and cook each tortilla.
Do I need a tortilla press?
No special equipment needed! A simple rolling pin and a flat surface are all you need for this Flour Tortillas Recipe. If you have a tortilla press, feel free to use it, but hand-rolled tortillas are every bit as delicious.
Final Thoughts
There’s something incredibly satisfying about making your own tortillas from scratch, and this Flour Tortillas Recipe makes it entirely doable—even on a busy weeknight. Give it a try, and soon you’ll find yourself skipping the store-bought kind for good. Trust me, once you taste that first warm, homemade tortilla, you’ll never look back!
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Flour Tortillas Recipe
- Total Time: 55 minutes
- Yield: 8 tortillas 1x
- Diet: Non-Vegetarian
Description
This Flour Tortillas Recipe is a perfect homemade flatbread that is soft, warm, and incredibly easy to make. Using simple ingredients like all-purpose flour, salt, baking powder, and vegetable oil or lard, you can create authentic Mexican-style tortillas right in your kitchen. Ideal for tacos, wraps, or as a side dish, these tortillas are versatile and delicious, making them a staple for any meal.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- ¼ cup vegetable oil or softened lard
- ¾ cup warm water (plus more if needed)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder ensuring even distribution of the leavening agent and seasoning.
- Incorporate Oil or Lard: Add the vegetable oil or softened lard to the dry mixture. Use your fingers or a pastry cutter to blend until the mixture achieves a coarse crumb-like texture.
- Add Water and Form Dough: Slowly pour warm water into the mixture while stirring until a soft dough forms. If the dough feels dry, add more water one tablespoon at a time until it comes together smoothly.
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 3 to 5 minutes until the dough is smooth and elastic.
- Rest the Dough: Cover the dough with a damp towel and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
- Divide and Shape: Cut the rested dough into 8 equal portions and roll each into a ball.
- Roll Out Tortillas: On a floured surface, use a rolling pin to flatten each ball into an 8-inch thin circle.
- Cook Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 30 to 45 seconds per side until bubbles appear and light brown spots develop. Avoid overcooking to keep them soft.
- Keep Warm: Stack cooked tortillas on a plate, covering them with a clean kitchen towel to maintain softness and warmth.
- Serve or Store: Enjoy immediately or allow to cool completely before storing in an airtight container for later use.
Notes
- These tortillas freeze well; layer with parchment paper and store in a zip-top bag.
- Reheat them by warming in a hot skillet or microwaving wrapped in a damp towel to restore softness.
- Adjust water quantity as needed depending on your flour brand and climate for best dough consistency.
- Substitute lard with vegetable oil for a vegan-friendly version, or use lard for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 160
- Sugar: 0g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
