Save Pin
Flour tortillas made from scratch are a game changer for any home cook craving soft, tender flatbreads that far surpass anything packaged at the grocery store. With just a handful of staple ingredients, you can fill your kitchen with the warmth and aroma of authentic tortillas, perfect for tacos, wraps, or enjoying warm with a dab of butter.
Ingredients
- All-purpose flour Essential for the soft but sturdy texture I recommend using fresh flour for the fluffiest results
- Baking powder Gives just enough lift to keep the tortillas from being dense seek out aluminum‑free options for best taste
- Salt Balances the flavor opt for fine sea salt for the best dispersion
- Unsalted butter Adds rich flavor and tenderness cold butter works best for cutting into the flour
- Water Binds everything together lukewarm water helps create a smooth dough
Step-by-Step Instructions
- Make the Dough:
- Combine flour baking powder and salt in a large bowl
- Continue Dough:
- Cut cold butter into the dry mix until you have a texture similar to coarse sand
- Continue Dough:
- Pour in the water gradually and mix until a shaggy dough forms
- Continue Dough:
- Turn dough onto a clean surface and knead by hand about 3 to 5 minutes until smooth and uniform
- Continue Dough:
- If dough feels sticky dust lightly with flour while kneading
- Divide and Rest the Dough:
- Cut dough into 24 pieces for small tortillas or 12 for larger ones
- Continue Divide and Rest:
- Roll each piece between your palms into a smooth ball
- Continue Divide and Rest:
- Place all dough balls under plastic wrap or a damp towel
- Continue Divide and Rest:
- Rest for 20 minutes at room temperature to allow gluten to relax this makes rolling easier
- Shape and Cook the Tortillas:
- Set a large skillet or griddle over medium-high heat while you roll each ball
- Continue Shape and Cook:
- Flatten each ball with a rolling pin or tortilla press to about 2 mm thick
- Continue Shape and Cook:
- Transfer the rolled tortilla to the hot skillet cook about 30 seconds to one minute until you see bubbles and golden spots flip and cook the other side
- Continue Shape and Cook:
- Transfer cooked tortilla to a plate and cover with a clean towel to keep warm
- Continue Shape and Cook:
- Repeat for all pieces cooking each just as you finish rolling to keep them soft
Save Pin
Storage Tips
To keep tortillas fresh store them wrapped in plastic or inside a bread keeper on your counter for up to a week. For longer storage refrigerate up to three weeks keeping them tightly covered to prevent drying. For even longer storage place cooled tortillas in a freezer bag and freeze for up to eight months. Let them thaw on the counter or reheat in a skillet for a few seconds on each side.
Ingredient Substitutions
If you do not want to use butter lard or vegetable shortening make a classic alternative and give a different flavor and texture. Vegan butter or a good mild olive oil can work in a pinch. While all-purpose flour delivers the best texture you can use white whole wheat flour for a nuttier taste just be sure to add a touch more water if needed.
Serving Suggestions
These tortillas are perfect loaded with beans and cheese for a classic quesadilla or folded around grilled chicken and veggies as a wrap. Cut into wedges and baked until crisp they make excellent chips for dips and salsas. I especially love filling them with eggs and salsa for a cheerful breakfast.
Save Pin
Cultural and Historical Context
Flour tortillas have roots in northern Mexico where wheat flour was more accessible than corn. Traditionally made fresh for each meal family members often took turns rolling and cooking tortillas over a hot griddle. Today homemade tortillas remain a symbol of warmth comfort and family gatherings across Mexican and Tex-Mex cooking.
Commonly Asked Questions
- → What type of flour works best for homemade tortillas?
All-purpose flour gives the best texture and structure for soft, tender tortillas. Avoid bread flour, as it can make them too chewy.
- → Can I use something other than butter?
Yes, lard or shortening are classic alternatives. They give a slightly different flavor and texture, but both work well.
- → How do I prevent the dough from sticking to the tortilla press?
Place the dough ball between two sheets of plastic wrap or a split ziplock bag to prevent sticking and make cleanup easier.
- → What is the best way to store homemade tortillas?
Wrap them tightly with plastic or keep in an airtight container in the pantry for a week, or refrigerate up to three weeks.
- → Can I freeze these tortillas for later use?
Yes. Freeze in a single layer first, then transfer to a bag or container. They keep for up to 6-8 months in the freezer.
- → How can I reheat the tortillas to keep them soft?
Reheat in the microwave covered with a damp paper towel, or warm in a hot pan for a few seconds on each side.