If you have ever craved the perfect soft, warm tortilla that almost melts in your mouth, this Homemade Flour Tortilla Recipe is exactly what you need to bring that authentic experience right into your kitchen. These tender, pillowy tortillas boast just the right balance of chewiness and flavor, all from simple pantry ingredients like flour, butter, and just the right touch of salt. Making them yourself gives you not only fresh tortillas but also the joy of crafting something so fundamental and satisfying from scratch. Once you try this Homemade Flour Tortilla Recipe, you’ll never want to go back to store-bought again!
Ingredients You’ll Need
Don’t let the simplicity of this list fool you – each ingredient plays a crucial role in creating soft, pliable tortillas with an unbeatable flavor and texture. These basic pantry staples come together to give you that lovely, fresh homemade taste you’re aiming for.
- 3 cups all-purpose flour: The heart of the recipe, providing structure and softness, plus a little extra for dusting to prevent sticking.
- 1 1/2 tsp fine sea salt: Adds just the right seasoning to enhance flavor without overpowering.
- 1 tsp baking powder: Gives a slight lift and fluffiness, making tortillas tender instead of dense.
- 5 Tbsp unsalted butter (softened): Adds richness and helps create that tender crumb texture essential for great tortillas.
- 1 cup hot water: Just enough warmth to bring the dough together and activate ingredients, yielding a soft, elastic dough.
How to Make Homemade Flour Tortilla Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour, fine sea salt, and baking powder in a large mixing bowl. This step ensures even distribution of the leavening agent and seasonings, setting the foundation for perfectly textured tortillas.
Step 2: Incorporate the Butter
Next, add your softened unsalted butter to the dry mix. Use your hands to work the butter in until the mixture resembles fine crumbs or sandy texture. This step is key to building a tender tortilla with a delicate crumb.
Step 3: Add Hot Water and Form Dough
Slowly drizzle the hot water into your flour-butter mixture while mixing with your hands. The heat from the water helps soften the fats and brings everything together effortlessly. Keep adding water little by little until you form a sticky dough ball that pulls away from the sides of the bowl. Transfer it to a clean countertop, then knead for about 5 minutes until the dough feels soft, elastic, and smooth. You’ll notice it becomes less sticky as you work it.
Step 4: Rest the Dough
Lightly oil a baking sheet and a piece of plastic wrap to prevent sticking. Pinch off dough balls about the size of golf balls and roll each into a smooth ball. Place them on the oiled sheet, cover with the oiled plastic wrap, and let them rest at room temperature for 20 to 30 minutes. This resting period allows the gluten to relax, making your tortillas easier to roll out.
Step 5: Preheat Your Pan
While your dough rests, preheat a 12-inch non-stick skillet or a comal over medium heat until it’s very hot. If you have an infrared thermometer, aim for about 500 degrees Fahrenheit to get that perfect hot surface that makes the tortillas crisp up beautifully while keeping their tender inside.
Step 6: Roll Out Each Tortilla
Lightly flour your work surface and take one dough ball at a time. Dust the ball with flour and start flattening it gently with your fingers. Roll it out, turning the dough frequently to keep the shape circular and prevent sticking. Keep rolling and rotating until your tortilla is super thin and about 10 inches in diameter. You want it thin enough to be almost see-through but still sturdy enough to cook evenly.
Step 7: Cook the Tortillas
Place the rolled dough on the hot skillet and cook each side for 20 to 30 seconds. You’re looking for bubbling on the top and golden brown blisters on the bottom before flipping. After cooking, stack the hot tortillas and wrap them in a dry kitchen towel to keep warm and soft. Once cooled, store them in a zip-top bag to prevent drying out.
How to Serve Homemade Flour Tortilla Recipe
Garnishes
Nothing complements fresh tortillas quite like toppings that brighten and balance their rich, buttery flavor. Think freshly chopped cilantro, a squeeze of lime juice, or a sprinkle of sea salt. If you love spice, pickled jalapeños, or a drizzle of smoky chipotle sauce make lovely finishing touches.
Side Dishes
These homemade flour tortillas are incredibly versatile. Serve them alongside grilled meats, roasted vegetables, or hearty beans for a classic Mexican-inspired meal. They also pair wonderfully with guacamole, salsa, or even a fresh, colorful salad for a light lunch.
Creative Ways to Present
Want to take your Homemade Flour Tortilla Recipe beyond tacos? Use them as a base for quesadillas filled with cheese and veggies, wrap sandwich ingredients for a fun twist, or cut into triangles and bake to make homemade tortilla chips. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
If you have extra tortillas, store them in an airtight zipper bag at room temperature for a day or two. For best texture, keep them wrapped in a clean kitchen towel inside the bag to maintain moisture and softness.
Freezing
To keep your tortillas longer, freeze them by stacking with parchment paper between each tortilla to prevent sticking, then place in a freezer-safe bag. They’ll stay fresh for up to two months this way, ready anytime you want a quick homemade touch.
Reheating
Reheat your tortillas gently on a hot skillet or in a microwave wrapped in a damp paper towel to restore their softness. Avoid overheating as they can become dry and brittle, but just a few seconds will bring back that soft, fresh taste you baked them for.
FAQs
Can I use vegetable oil instead of butter in the Homemade Flour Tortilla Recipe?
Absolutely! While butter gives a richer flavor and tender crumb, vegetable oil can be used as a substitute for a lighter taste, keeping the dough pliable and soft.
Why do I need baking powder in this recipe?
Baking powder acts as a mild leavening agent, making the tortillas less dense and adding slight puffiness when cooked, which improves texture and softness.
How thin should I roll the tortillas?
You want to roll them until they’re about a 10-inch diameter and thin enough to be almost see-through. This ensures they cook evenly and remain tender without tough or doughy spots.
Can I make this dough ahead and refrigerate it?
Yes, you can prepare the dough ahead of time and refrigerate it wrapped tightly for up to 24 hours. Let it come to room temperature and rest before rolling and cooking.
What’s the best pan for cooking tortillas?
A heavy-bottomed non-stick skillet or a traditional comal works beautifully. The key is a pan that gets very hot and maintains heat evenly to create those golden spots without burning.
Final Thoughts
There is something truly special about making your own tortillas from scratch, and this Homemade Flour Tortilla Recipe makes it easy and rewarding. Each warm, fresh tortilla holds the potential for countless meals, celebrations, and memories. So grab your ingredients, roll up your sleeves, and bring that authentic homemade taste to your table—you’ll never look back!
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Homemade Flour Tortilla Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 tortillas
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Homemade Flour Tortilla recipe yields soft, flexible, and flavorful tortillas perfect for wrapping your favorite fillings or serving alongside meals. With simple pantry ingredients and easy steps, you can create authentic tortillas at home, cooked on a hot non-stick pan until lightly blistered and golden.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour (plus extra for rolling)
- 1 1/2 tsp fine sea salt
- 1 tsp baking powder
- 5 Tbsp unsalted butter (softened)
- 1 cup hot water (or as needed to form dough)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, fine sea salt, and baking powder until evenly combined.
- Incorporate Butter: Add the softened unsalted butter to the flour mixture. Use your hands to work the butter into the flour until it forms a sandy, fine crumb texture.
- Add Hot Water and Knead Dough: Slowly drizzle the hot water into the flour-butter mixture while mixing with your hands, careful as the water is hot. Continue to add water incrementally until a sticky dough ball forms that easily pulls away from the bowl edges. Transfer the dough to a clean countertop and knead for 5 minutes until the dough becomes soft, elastic, and smooth, becoming less sticky as you knead.
- Portion and Rest the Dough: Lightly oil a baking sheet and a sheet of plastic wrap. Pinch off golf-ball-sized portions of dough and roll each into smooth balls. Place the dough balls on the oiled baking sheet, cover with the oiled plastic wrap, and let rest at room temperature for 20-30 minutes to relax the gluten.
- Preheat Pan: Heat a large 12-inch non-stick pan or a traditional comal over medium heat until very hot (about 500°F as measured by an infrared thermometer).
- Roll Out Tortillas: Lightly flour a clean work surface. Flatten a dough ball with your fingers, dust with more flour, then roll the dough evenly by rotating and rolling repeatedly. Continue rolling, flipping the dough occasionally to prevent curling, until you have a very thin, roughly 10-inch diameter circular tortilla. The dough should start to look slightly translucent when thin enough.
- Cook Tortillas: Place the rolled tortilla on the hot pan and cook for 20-30 seconds until bubbles form on top and golden brown blistering appears on the bottom. Flip and cook the other side for about 20 seconds. Repeat with remaining dough balls.
- Keep Warm and Store: Stack the warm tortillas and wrap them in a dry kitchen towel to keep soft. Once cooled, store in a zip-top plastic bag to prevent drying out.
Notes
- Use hot water to help soften the dough and make it easier to knead.
- Resting the dough allows the gluten to relax, making tortillas easier to roll out thinly and preventing shrinkage during cooking.
- If the tortillas puff up while cooking, gently press them down with a spatula to help them cook evenly.
- For best results, cook on a very hot, dry non-stick pan or comal to achieve characteristic blistered spots.
- Tortillas are best eaten fresh but can be frozen and reheated later wrapped in foil or briefly on a hot pan.
