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!
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.
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.
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.
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.
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!
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)!
Tortilla filling ideas
- 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
- 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.
- 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!
Hi, I’m Sarah!
Showing you how to make easy vegetarian recipes, one ingredient at a time.