Homemade Flour Tortillas

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Homemade Flour Tortillas made from 5 Ingredients – butter, warm water, flour, baking powder, and salt! They’re so soft, easy to make, and can be used for burritos, tacos, quesadillas, however you like!!

Whether you’ve got tacos or burritos on the menu, or you simply plan to slather your tortillas with butter or dip them in queso and salsa, you can’t go wrong with these homemade flour tortillas!

Flour Tortillas stacked on plate

Easy Homemade Tortillas

Our family eats Mexican food quite regularly. In fact, I’m pretty sure that my family would have no objections to eating it every single day.

We love enchiladas, burritos, tacos, and even taquitos! These meals always taste so much better, and more authentic, when they’re made with fresh homemade tortillas!

Believe it or not, flour tortillas are surprisingly simple to make and require just a handful of basic ingredients. While traditional flour tortillas are made with lard, I realize that most of you probably don’t keep that ingredient on hand or probably prefer not to use it.

I usually make my flour tortillas with butter, but vegetable shortening will also work. Aside from your fat of choice, all you’ll need is flour, salt, baking powder, and water. It always amazes me that such simple ingredients can yield such yummy results!

How to make tortillas process pics

how to make flour tortillas

DOUGH. Whisk together the flour, baking powder, and salt, and transfer to the bowl of a large food processor.

Add the butter and pulse until the mixture resembles cornmeal (about 15 1-second pulses). With the food processor running, slowly stream in the warm water. Process until the dough forms a rough ball.

KNEAD & ROLL. Turn out dough onto a lightly floured work surface. Knead for 1 minute until smooth and elastic. Divide dough into 10 equal pieces and roll into balls.

Cover dough balls with clean kitchen towel and rest for 15 minutes. Heat a large skillet over medium heat. While skillet is heating, roll tortillas into 7- to 8-inch diameter circles, using a bit of flour to prevent sticking.

COOK. Place a tortilla into hot skillet and cook until it bubbles up a bit and light brown spots form on the underside, anywhere from 10 to 60 seconds depending on how hot your pan is and how thick your tortillas are. Flip tortilla and cook until second side is done.

Repeat until all tortillas are cooked. Serve immediately or store in a tightly covered container.

Can I make these into tortilla chips?

Yes you can easily turn your tortillas into chips by either frying or baking them.

  • Fry: Fill a large frying pan with about 2 inches of vegetable or peanut oil. Heat to  350°F. Cut tortillas into strips or triangles.. Add a few pieces to the oil and fry for about 45 seconds turning every 15 seconds. Use a spider skimmer to remove chips and place on a paper towel or wire rack. Season with salt and other favorite seasonings.
  • Bake: Preheat oven to  350°F. Brush the tortilla with olive oil, sprinkle with salt and any other seasonings that you wish, then cut into triangles. Place a single layer on a baking sheet. Bake for about 4-5 minutes, use tongs to flip halfway, and bake for another 3-4 minutes.

Flour tortilla dough rolled out

Tips for Making Flour Tortillas

Making these are quite simple, but we wanted to share a few tips to help you out.

  • If you prefer, you may substitute the butter with lard or vegetable shortening.
  • You may make this recipe by hand instead of using a food processor. Mix in the butter with your fingers or a pastry cutter until the mixture resembles cornmeal, and then slowly stir in the water. Knead on a lightly floured surface until a smooth and elastic dough is formed.
  • For thinner tortillas, divide dough into 12 balls. For thicker tortillas, divide it into 8 balls.
  • To roll tortillas into a round-ish shape, roll flattened ball of dough in one direction from the center to the top edge. Turn the dough a quarter turn and roll again from the center to the top. Repeat rolling and turning until tortilla is to desired size and shape.
  • If your dough keeps shrinking back when you roll out it, let your dough rest for about 20 minutes.This will allow the gluten in the flour to relax enough to roll out and keep its shape.
  • Do not stack rolled tortillas while waiting to cook them or they may become soggy.
  • Before cooking a rolled out tortilla, toss it back and forth a bit between your hands to knock off any excess flour.
  • Carefully wipe flour out of pan between cooking tortillas, otherwise it will accumulate in the pan and start to burn.
  • If tortilla doesn’t have golden spots after 1 minute, slightly increase heat. If the spots are dark brown or black, decrease heat.
  • If your tortillas feel stiff, you have either cooked them too long or used too high of heat.

Cooking flour tortillas on skillet

Making ahead, serving, storing, & reheating

Can I make the dough ahead of time? Yes, you can either keep the dough in the fridge or the freezer until you are ready to cook them. You can either store the dough in balls or pre roll them.

Divide the pre-rolled tortillas with parchment or wax paper. Store in the fridge for up to a week. Store in the freezer for up to 6 months. Thaw in the fridge before cooking.

How do I keep the tortillas warm when serving? The easiest way is to use a tortilla warmer. If you do not have one you can use a pot and lid that is slightly bigger than the tortillas.

Place the tortillas directly into the pot as soon as they have been cooked. The steam from the tortillas will keep them warm and soft.

How to store leftover tortillas? Allow tortillas to cool, separate with parchment or wax paper, place in an airtight container

  • Counter: 2-3 days
  • Fridge: 6-8 weeks
  • Freezer: 6-8 months (To thaw, put the bag of tortillas in the fridge for 24-48 hours, or defrost in the microwave.)

How to reheat flour tortillas? Stack on a plate and cover with a damp paper towel. Microwave for 15 to 30 seconds or until warm.

Homemade Flour Tortillas stacked on plate

When I make tortillas, I typically double this recipe, because it takes only slightly longer to whip up twice as many tortillas once the food processor is already dirtied up.

These are a dinner time staple in our house! I hope you like them as much as we do.

Favorite recipes to make with Flour Tortillas:

Homemade Flour Tortilla Recipe

5 from 8 votes
Homemade Flour Tortillas made from 5 Ingredients - butter, warm water, flour, baking powder, and salt! They're so soft, easy to make, and can be used for burritos, tacos, quesadillas, however you like!!
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 10 tortillas
Calories 101 kcal
Author on lilluna.com

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp unsalted butter softened
  • 3/4 cup lukewarm water

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Transfer to the bowl of a large food processor. Add the butter and pulse until the mixture resembles cornmeal (about 15 1-second pulses). With the food processor running, slowly stream in the warm water. Process until the dough forms a rough ball.

  2. Turn out dough onto a lightly floured work surface. Knead for 1 minute until smooth and elastic. Divide dough into 10 equal pieces and roll into balls. Cover dough balls with clean kitchen towel and rest for 15 minutes.
  3. Heat a large skillet over medium heat. While skillet is heating, roll tortillas into 7- to 8-inch diameter circles, using a bit of flour to prevent sticking. Place a tortilla into hot skillet and cook until it bubbles up a bit and light brown spots form on the underside, anywhere from 10 to 60 seconds depending on how hot your pan is and how thick your tortillas are. Flip tortilla and cook until second side is done. Repeat until all tortillas are cooked.
  4. Serve immediately or store in a tightly covered container. To reheat, stack on a plate and cover with a damp paper towel. Microwave for 15 to 30 seconds or until warm.

Recipe Notes

If you prefer, you may substitute the butter with lard or vegetable shortening. You may make this recipe by hand instead of using a food processor. Mix in the butter with your fingers or a pastry cutter until the mixture resembles cornmeal, and then slowly stir in the water. Knead on a lightly floured surface until a smooth and elastic dough is formed. For thinner tortillas, divide dough into 12 balls. For thicker tortillas, divide it into 8 balls.

Author

Lil Luna Contributor

Lil’ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

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Comments

  1. 5 stars
    Hi, Thanks for sharing the recipe!
    I’ve found a real difficulty adjusting the salt measurement. I end up making a salty dish every time. Can you suggest me how can I resolve this problem?

    1. Glad to share the recipe. I’m not sure what you are trying to adjust the salt to. It’s just 1/2 teaspoon total. I wouldn’t add more than that. Let me know if I could help more 🙂

  2. 5 stars
    Thank you for posting this! i love fresh TORTILLAS! i didn’t realize that you could bake them into chips. i always thought they had to be fried so i’ve never tried.

  3. I have been looking for tortillas that I could make and make them into crisp burritos. Is that possible with this and if so how would I do it ?

    1. Yes, I am sure they could. I haven’t made them crispy, but I would maybe stick them under the broiler or you could bake them, but I would need to play around with the bake time & temp.

  4. 5 stars
    First time making and Delighted by how soft they turned out, and soooo easy tO make. Should have taken your advice to double the batch!! thanks for this version