JOIN THE EATMAIL for exclusive recipes & meal ideas

logo logo

Make your Own Flour Tortillas

Who knew making homemade flour tortillas could be so easy? Just 5 simple ingredients and you have tender, delicious flour tortillas!

Flour Tortillas

Living in the heart of Texas this past year has given me a new appreciation for fresh, homemade flour tortillas. It has also solidified my distaste for corn tortillas. Bleh. So rather than heading down to La Gloria’s every time I want a good tortilla (where I inherently have one too many margaritas in the process), I figured by golly I’ll make them myself.

As has been the case with virtually every baked good I’ve attempted so far (bagels, cinnamon rolls, pizza dough), these homemade flour tortillas were really easy. Which doesn’t make the deeply fulfilling sense of accomplishment feel any less.

Flour Tortillas

How to make homemade flour tortillas

Sift together 1 ½ cup all-purpose flour, 1 cup bread flour, 2 ½ tsp baking powder, and 1 tsp salt. If you don’t have both flours, just use 2 ½ cups all-purpose. If you don’t have a sift, use a wire whisk or a fork to fluff it up and break apart clumps.

Next you’ll need salted butter. If you don’t have the salted kind, just mix in an extra ¼ tsp salt for each stick or ½ cup of unsalted butter. Mix ½ cup room temperature salted butter into the flour mixture until it’s all mixed in. It should be pretty crumbly and have the consistency of cornmeal.

Flour Tortillas

Mix in 1 cup of warm water. Once you’ve got it into a loose ball, transfer the dough to a lightly floured surface and knead for about 5 minutes until it’s all even and smooth. You can add more flour if you need to make it less sticky. It’s tired now, so place it in a greased bowl, cover with plastic wrap, and let it rest for an hour.

Flour Tortillas

After it’s had its nap, divide it into about 16 balls, then set those back on the floured surface, cover, and let rest for another 30 minutes. Don’t be worried if the dough doesn’t rise like it did in some of our other bread-making recipes. We didn’t use yeast, so the dough really isn’t going to get all that much bigger.

Flour Tortillas

Next we’ll roll them out! It’s probably of no surprise that I don’t have a rolling pin. If you’re like me, just empty some wine into your redneck wine glass then use the bottle as a redneck rolling pin. Hey, it gets the job done. Roll each ball out to be about 6 to 8 inches. You’ll find that the dough is really soft, but actually pretty durable, so don’t hesitate to make them really thin! Lay each on a floured surface once you’ve rolled them out, but don’t stack ‘em!

Flour Tortillas
Flour Tortillas

How to cook tortillas

Heat a flat-bottomed saute pan up to medium/high heat on the stove.  Lay the tortilla down flat on the pan, cooking about 2 minutes until the top has started to form bubbles, and the bottom has light tan spots.  Flip the tortilla and cook another minute or so (and use a spatula, these aren’t conducive to acrobatic flips like pancakes). Keep tortillas warm wrapped in a towel until you’ve finished cooking them all. Provecho (that means dig in)!

Flour Tortillas

Tortilla filling ideas

Roasted Cauliflower Street Tacos
Soyrizo Tacos
Tempeh Taco Meat
Mushroom “Pulled Pork” Tacos
Ultimate Vegan Burritos

Flour Tortillas
Flour Tortillas

Flour Tortillas

Who knew making homemade flour tortillas could be so easy? Just 5 simple ingredients and you have tender, delicious flour tortillas!
Print Pin Rate
Course: Baked Goods, Sandwiches and Wraps
Cuisine: Mexican
Keyword: flour tortillas, homemade tortillas
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Cinco de Mayo
Time: 60 minutes or more
Prep: 1 hr 45 mins
Cook: 20 mins
Total: 2 hrs 5 mins
Servings: 16 tortillas
Author: Sarah Bond
5 from 1 vote

INGREDIENTS

  • 1 ½ cup all-purpose flour or 2 ½ cups if you don’t have bread flour
  • 1 cup bread flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • ½ cup room temperature salted butter can sub vegetable shortening
  • 1 cup warm water

INSTRUCTIONS

  • Dough: Sift together the flours, baking powder, and salt. Mix in butter until you’ve reached a cornmeal consistency. Add water, stirring until you have a loose ball.
  • Knead: Transfer to a floured surface and knead for 5 minutes, adding more flour as needed to prevent the dough from sticking.
  • Rest: Place dough in a greased bowl, cover with plastic wrap, and let rest 1 hour. Cut into 16 pieces, form into balls, cover, and let rest another 30 minutes.
  • Roll: Roll each ball out 6 to 8 inches, placing in a single layer on a floured surface once rolled.
  • Cook: In a medium/high heat flat-bottomed pan, lay rolled dough and cook about 2 minutes. When bubbles have formed on top and bottom has light tan spots, flip and cook another minute. Adjust heat as needed to avoid burning. Wrap cooked tortillas in a towel until you’ve finished cooking them all.

NOTES

  • Love this recipe? Be sure to try out these Flavored Tortillas!
  • Store in a zipped baggie or closed container in the refrigerator.
  • To reheat, place in microwave and cover with a damp paper towel. Cook for 10 to 20 seconds. This keeps them fresh and pliable!
This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.
Did you try this recipe?Mention @liveeatlearn or tag #liveeatlearn!

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

Dinner Opt-in

Comments (4)

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. judy or better known as Grannie says:

    I love your terminology. It gave me a smile and how fun you must be in the kitchen. It’s super to see a young person enjoy cooking and doing things. I’m 73 and now trying a new recipe. Thank you a bunch. God bless.

    1. Sarah says:

      Aw, so happy you found the post and are trying something new, Judy! Hope you have as much fun making these as I did 😀

  2. Sherry says:

    Hello! Many recipes don’t include the baking powder for tortilla. I skip it and found it hard to chew starting from the forth bite onwards. If I just got baking soda at home. Do the baking soda/baking powder and yeast interchangeable? Baking powder and soda also need an hour for them to develop if I want a quick meal in the morning?

    1. Sarah says:

      Baking soda, baking powder, and yeast are all quite different so you probably can’t use them interchangeably. With that said, these tortillas can be stored for a while (or even frozen), so maybe make them the night before then warm them up in the morning for a quick breakfast! 😀

shares