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!!
Easy Homemade Tortillas
Hi there, Lil’ Luna readers! It’s Samantha from Five Heart Home, and I’m happy to be back today with a simple recipe for a versatile pantry staple…flour tortillas! Here in Texas, we enjoy Mexican food (well, technically Tex-Mex) quite regularly. In fact, I’m pretty sure that my family would have no objections to eating it every single day, and well…my infatuation with tortillas and queso has already been well documented. So it’s only natural that today I’m sharing my favorite recipe for Easy Homemade Flour Tortillas!
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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 perhaps 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!
Tips for Making Flour Tortillas:
- 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.
- 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.
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. Whether you’ve got tacos or burritos on the menu, or whether you simply plan to slather your tortillas with butter or dip them in queso, you can’t go wrong with these homemade flour tortillas!
Favorite recipes to use Flour Tortillas with:
- Baked Chicken Chimichanga
- Cream Cheese & Chicken Taquitos
- Green Chile Burritos
- Smothered Burritos
- Bean Chimichanga
How to Make Tortillas:
Homemade Flour Tortilla Recipe
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp unsalted butter softened
- 3/4 cup lukewarm water
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.
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. 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. To reheat, stack on a plate and cover with a damp paper towel. Microwave for 15 to 30 seconds or until warm.
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.
Adapted from AllRecipes.com
For more great recipes from Samantha, be sure to head to Five Heart Home.