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!

While I’ve come to understand the magic of a good corn tortilla over the years, there’s nothing quite like a warm, tender flour tortilla.

And as is the case with most of the baked goods we’ve made around here (naan, cinnamon rolls, pizza dough), these homemade flour tortillas are really easy. Which doesn’t make the deeply fulfilling sense of accomplishment feel any less. Let’s do this!

Here’s what you’ll neeed

Making homemade tortillas involves just a handful of ingredients that you probably already have in your pantry!

• Flour: All-purpose flour is great for tortillas. You can also use half bread flour and half all-purpose flour for more elastic and airy tortillas.
• Baking Powder: This is our leavening agent (meaning no waiting around for the yeast to rise). Baking powder gives tortillas that slightly puffy, pillowy texture.
• Salt: Salt is vital for improving the texture and flavor of these tortillas.
• Butter: To keep this recipe vegetarian, these tortillas are made without lard and use butter instead! Be sure it’s room temperature before starting.
• Warm Water: Warm to the touch water brings the dough together!

How to make homemade flour tortillas

Step 1: Stir
In a large bowl, stir together the flour, baking powder, and salt. Mix in the butter until it reaches a crumbly cornmeal consistency.

Add warm water and continue stirring until dough forms a loose ball.

Step 2: Knead
Transfer the dough to a floured surface and knead for 2 to 3 minutes by hand (about 50 times). It should hold together in a ball, being fairly smooth and not too sticky.

Although a stand mixer isn’t necessary here, you can use one if you’d like. Just 1 to 2 minutes of kneading with the bread hook attachment!

Step 3: Rest
It’s tired now, so place it in a greased bowl, cover with plastic wrap, and let it rest for 15 minutes. This gives the flour time to absorb the moisture, making the tortillas softer.

Step 4: Roll
Divide the dough into 16 parts, rolling each into a ball. This makes 6-inch tortillas; for larger tortillas divide into 10 or 12 pieces.

Cover the dough balls with plastic wrap or a clean towel, and let rest for another 15 minutes.

Step 5: Cook
Heat a heavy-bottomed pan, like a cast iron skillet, over medium/high heat. Working in batches, roll each dough ball out to 6 inches then transfer to the pan. Keep the unrolled dough balls under the plastic or towel until you’re ready to roll.

To cook flour tortillas, simply lay one in the hot pan and let cook until bubbles form and the bottom is golden. Flip and cook the other side, until it’s also golden. Don’t hesitate to adjust the heat as needed to prevent them form burning.

Store cooked tortillas stacked and wrapped in a dishtowel to keep them warm and pliable. Serve warm, filled with your favorite taco fillings!

Tortilla filling ideas

Obviously the fillings should be just as awesome as the tortillas themselves! Here are a few of our favorites.

• Roasted Cauliflower Street Tacos
• Soyrizo Tacos
• Tempeh Taco Meat
• Mushroom “Pulled Pork” Tacos
• Sweet Potato Black Bean Tacos
• Vegetable Fajitas