Homemade Flour Tortilla

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There’s something deeply satisfying about making homemade flour tortillas from scratch. The soft texture, slight chew, and the way they puff just a little on the skillet—it’s an experience that no store-bought version can truly replicate. I grew up thinking tortillas only came from plastic packages, but once I made my first batch at home, I never looked back. It’s now a staple in my kitchen and one of the simplest ways to elevate any meal.

These tortillas are made with just a handful of pantry staples—flour, oil, water, and salt—yet they yield results that feel anything but basic. Whether you’re wrapping up grilled veggies, scooping up stews, or just enjoying one warm with butter, these flour tortillas will quickly become your go-to. And the best part? They’re easy, forgiving, and far more delicious than anything you’ll find on a shelf.

Why You’ll Love This Homemade Flour Tortilla Recipe

Homemade tortillas are soft, pliable, and full of flavor. You’ll love how customizable they are—from thickness to size. They don’t contain preservatives or unnecessary additives, and the dough comes together with minimal kneading and rest. Plus, they cook in minutes, making them perfect for busy weeknights or relaxed weekend cooking projects.

What Kind of Flour Should I Use for Homemade Tortillas?

All-purpose flour is the best choice for soft and flexible tortillas. It provides just enough gluten to create structure without making the dough tough. You can experiment with whole wheat flour for a nuttier flavor, but it will change the texture slightly.

Options for Substitutions

• Oil: I usually use vegetable or canola oil, but melted butter or lard are traditional and add rich flavor.
• Flour: You can substitute half the all-purpose flour with whole wheat for added fiber.
• Water: Warm water helps activate the flour and brings the dough together easily. You could also use milk for a slightly richer tortilla.

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Ingredients for This Homemade Flour Tortilla Recipe

• All-purpose flour: The base of the dough, offering the perfect balance of softness and structure. It forms the body of the tortilla and creates a smooth, pliable texture.
• Salt: Enhances the flavor of the tortillas and balances the natural wheatiness of the flour.
• Baking powder: Helps the tortillas puff slightly during cooking, adding a lovely lightness and softness.
• Vegetable oil (or other fat): Contributes richness and moisture, making the tortillas tender and easy to work with.
• Warm water: Brings the dough together and activates the gluten, making the dough smooth and elastic. Warm water helps incorporate the fat evenly.

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Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, and baking powder until evenly combined. This ensures the leavening agent and salt are distributed well throughout the dough.

Step 2: Add the Oil

Pour in the vegetable oil (or your preferred fat) and use your hands or a pastry cutter to work it into the flour until the mixture becomes crumbly, resembling coarse sand.

Step 3: Incorporate the Warm Water

Gradually add the warm water to the mixture while stirring with a wooden spoon or your hands. Keep mixing until a shaggy dough forms and starts to pull away from the sides of the bowl.

Step 4: Knead the Dough

Transfer the dough to a clean surface and knead it for about 5–7 minutes until it becomes smooth and elastic. This step develops gluten, which gives the tortillas flexibility.

Step 5: Let the Dough Rest

Divide the dough into 10–12 equal portions, roll each into a ball, and cover with a clean kitchen towel. Let them rest for at least 30 minutes. Resting relaxes the gluten and makes rolling out much easier.

Step 6: Roll Out the Tortillas

On a lightly floured surface, roll each ball into a thin circle about 6–8 inches in diameter. Try to keep them even in thickness so they cook uniformly.

Step 7: Cook on a Hot Skillet

Heat a dry cast-iron skillet or non-stick pan over medium-high heat. Cook each tortilla one at a time for 30–60 seconds per side. Look for bubbles and light golden spots as a sign they’re ready to flip.

Step 8: Keep Them Warm

As you finish each tortilla, place it in a tortilla warmer or wrap it in a clean kitchen towel to keep them warm and soft until serving.

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How Long to Prepare the Homemade Flour Tortilla Recipe

Making homemade flour tortillas is surprisingly quick. From start to finish, you can have warm, soft tortillas in just under an hour.

Preparation Time: Mixing the dough and kneading takes about 15 minutes. Resting the dough is crucial and requires at least 30 minutes, which allows the gluten to relax for easier rolling.

Cooking Time: Each tortilla takes about 1–2 minutes to cook, so for a batch of 10–12, expect around 15–20 minutes total on the skillet.

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Tips for Perfect Homemade Flour Tortillas

• Always use warm water—it helps the dough come together faster and improves texture.
• Knead the dough well until smooth and elastic for soft, pliable tortillas.
• Let the dough rest covered to avoid it drying out and to make rolling easier.
• Roll out each tortilla evenly to prevent thick, chewy spots.
• Use a very hot, dry skillet to cook quickly and achieve those signature brown spots.

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Watch Out for These Mistakes While Cooking

• Skipping the rest period: This can lead to tight, hard-to-roll dough.
• Not kneading enough: Results in crumbly or stiff tortillas.
• Pan not hot enough: Leads to dry or pale tortillas that don’t puff.
• Using cold water: Makes the dough harder to mix and knead properly.
• Overcooking: Tortillas become stiff and dry if left too long on the skillet.

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What to Serve With Homemade Flour Tortillas?

1. Grilled Chicken Fajitas

Tender strips of chicken with sautéed peppers and onions are perfect wrapped in these warm tortillas.

2. Breakfast Burritos

Fill with scrambled eggs, cheese, avocado, and sausage for a hearty morning meal.

3. Soft Tacos

A base for any protein—from beef to fish—plus fresh toppings and salsa.

4. Quesadillas

Layer cheese and fillings between two tortillas and toast until golden and melty.

5. Dips and Spreads

Cut and toast tortillas into wedges for dipping into hummus, guac, or bean dip.

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Storage Instructions

Room Temperature: Once cooled, wrap tortillas in a clean kitchen towel and store in an airtight container or zip-top bag. They’ll stay fresh for up to 2 days at room temp.

Refrigeration: Store in a sealed bag or container in the fridge for up to 5–6 days. Reheat before using to restore softness.

Freezing: Stack tortillas with parchment paper between each one, then freeze in a freezer-safe bag. They can last up to 2 months. Thaw at room temp or warm them directly on a skillet.

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Estimated Nutrition (Per Tortilla)

• Calories: 140–160
• Fat: 4g
• Carbohydrates: 22g
• Protein: 3g
• Fiber: 1g
• Sodium: 220mg
• Sugar: 0g

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Frequently Asked Questions

Can I use whole wheat flour instead?

Yes, but it will result in a slightly denser texture. Use half whole wheat and half all-purpose for balance.

Why are my tortillas stiff?

Most likely, they were overcooked or the dough wasn’t soft enough. Try kneading a bit longer and shortening cook time.

Can I make the dough ahead of time?

Absolutely. The dough can be made and stored in the refrigerator for up to 48 hours. Just bring it to room temp before rolling.

What kind of fat is best?

Lard gives the most traditional flavor, but vegetable oil or melted butter work wonderfully.

How do I get them to puff?

A hot skillet is key! Make sure the pan is preheated well. Puffing often happens naturally if the dough is kneaded and rested properly.

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Conclusion

Homemade flour tortillas bring a level of freshness and comfort that’s hard to beat. With just a few simple ingredients and a bit of hands-on time, you can create soft, warm, and utterly delicious tortillas ready to wrap around your favorite fillings. Once you try making them from scratch, you’ll understand why this recipe deserves a permanent spot in your kitchen rotation.

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