Servings: 15
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Homemade flour tortillas are very easy to make. Once you make flour tortillas from scratch, you’ll never go back to store-bought tortillas. This easy flour tortilla recipe is perfect for making tacos, burritos, enchiladas, and even wraps.
I don’t know why it took me so long to get this recipe to you guys. After all, no one loves tacos more than me.
I spent my high school and college years in San Diego, so I was able to try a lot of Mexican food.
Dare I say it, San Diego has the best Mexican food in America. I don’t know if I’ve ever found a carne asada burrito that rivals the ones I had at Lolita’s in Chula Vista or Juanita’s Leucadia.
Needless to say, I have pretty high standards when it comes to Mexican food. And these homemade flour tortillas fit the bill. Tender and flavorful, they’re perfect for stuffing with homemade carne asada and guacamole.
What you’ll love about this recipe
Quick and easy. Homemade tortillas take about 5 minutes to make. Let them go first. These tortillas keep in the fridge and freeze beautifully to make ahead of time. taste. These tortillas taste amazing. I love it cooked with a little butter… mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm better.
recipe notes
The easiest way to make flour tortillas from scratch is to use a mixer with a dough hook. It will make your work easier. However, if you don’t have a stand mixer, you can also mix by hand. It just takes a little time.
what you need
flour. To make flour tortillas, use all-purpose flour. salt. Salt is the main flavoring agent in tortillas, so don’t omit it. Use kosher salt or sea salt. baking powder. Baking powder acts as a leavening agent for tortillas and helps create bubbles within the tortillas during cooking. oil. I usually use olive oil or avocado oil to make tortillas. You can always use lard from other types of fat here. Choose one with a mild flavor. water. Warm water contributes to the smoothness of the dough.
Make flour tortillas with a mixer
Combine dry ingredients. Add dry ingredients to the bowl of a mixer fitted with a dough hook. Mix until dry ingredients are well combined. Add water and oil. With the mixer running on medium speed, add the oil and water to the dry ingredients. Mix the dough until the ingredients come together into a ball (about 1 minute). Continue mixing the dough for a few more minutes until smooth. Shape into a ball. Transfer the dough to a lightly floured surface and cut into 16 equal pieces. Shape the pieces into a ball and flatten them slightly with your palm. Let the dough rest for 15 minutes, or up to several hours, then roll out the tortillas with a rolling pin. Spread each tortilla between two sheets of parchment paper. The diameter should be about 6 to 8 inches, depending on whether you like thin or thick tortillas. Set tortillas aside until ready to cook.
🧬 Geek Tip: If you’re stacking tortillas or storing them in the fridge for later cooking, be sure to put parchment paper between them.
Make homemade flour tortillas
If you don’t have a stand mixer, you can still whip up these flour tortillas from scratch.
Combine dry ingredients. Add the dry ingredients to a medium bowl and use a wooden spoon to mix. Make a well in the center of the dough. Add water and oil to the well and use a wooden spoon to mix in the dry ingredients. Starting in the middle, pull the flour from inside the well. Mix the dough until the ingredients come together and form a ball. Knead the dough. Once the dough is mostly combined, turn it out onto a lightly floured surface and knead for a few more minutes until smooth. Continue with the remaining steps.
How to cook flour tortillas in a frying pan
Heat a heavy skillet over medium heat. Once the pan is hot, place one raw tortilla in the pan and cook until bubbles form on the surface and golden brown spots appear on the bottom. Tortillas should still be soft and pliable. Using tongs, flip the tortilla and sear the other side for 15 to 20 seconds. While you cook the remaining uncooked tortillas, place each tortilla in a tortilla steamer or freezer bag. Steaming the cooked tortillas against each other keeps them warm and soft.
Recipe variations
Of course, there are many types of tortillas. If you want to try more, try our corn tortilla recipe.
Storage and Freezing Tips
How to store flour tortillas
Cooked or uncooked flour tortillas can also be stored in the refrigerator. Be sure to use parchment paper or wax paper between each tortilla.
Place in a gallon-sized ziplock bag or another type of airtight container. Store in the refrigerator for up to 1 week.
How to freeze flour tortillas
Flour tortillas freeze well. This is good news because you can always have it on hand. If you make a lot of homemade tortillas, you can easily freeze the leftovers for several months.
How to reheat flour tortillas
Flour tortillas can be reheated in a frying pan or in the microwave.
To reheat tortillas in a skillet, heat a skillet over medium-high heat. Add tortillas one at a time. Heat for 15-20 seconds on each side.
To reheat tortillas in the microwave, wrap them in paper towels and heat on medium power for 30 seconds.
Want more Mexican food?
Fill these delicious tortillas with shredded beef and your favorite salsa for an easy dinner, or make a batch of Creamy Shrimp Enchiladas.
Add guacamole and Mexican rice for a fiesta.
homemade flour tortillas
cooking modePrevent the screen from going dark
Soft and flavorful, homemade flour tortillas can be mixed together in under 5 minutes. These delicious flour tortillas are perfect for making tacos, enchiladas, and of course quesadillas.
Add dry ingredients to the bowl of a mixer fitted with a dough hook. Mix dry ingredients until well combined.
With the mixer running on medium speed, add the oil and water to the dry ingredients.
Mix the ingredients until they form a ball. About 1 minute.
Continue mixing the dough for a few more minutes until smooth.
Transfer the dough to a lightly floured surface and cut into 16 equal pieces. Shape the pieces into a ball and flatten them slightly with your palm.
Let the dough rest for 15 minutes, or up to several hours, then roll out the tortillas with a rolling pin.
Spread each tortilla between two sheets of parchment paper. The diameter should be about 6 to 8 inches, depending on whether you like thin or thick tortillas.
Set tortillas aside until ready to cook.
Pro Tip: If you’re stacking tortillas or storing them in the fridge for later cooking, be sure to use parchment paper between them.
How to make flour tortillas
Heat a heavy skillet over medium heat.
Once the pan is hot, place one uncooked tortilla in the pan and cook until bubbles form on the top and golden flecks appear on the bottom surface. Tortillas should still be soft and pliable.
Using tongs, flip the tortilla and sear the other side for 15 to 20 seconds.
While you cook the remaining uncooked tortillas, place each tortilla in a tortilla steamer or freezer bag. Steaming the cooked tortillas against each other keeps them warm and soft.
Combine dry ingredients. Add the dry ingredients to a medium bowl and use a wooden spoon to mix together. Make a well in the center of the dough. Add water and oil to the well and use a wooden spoon to mix in the dry ingredients. Starting in the middle, pull the flour from inside the well. Mix the dough until the ingredients come together and form a ball. Knead the dough. Once the dough is mostly combined, turn it out onto a lightly floured surface and knead for a few more minutes until smooth. Continue with the remaining steps.
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calorie: 135kcalcarbohydrates: 19gprotein: 3gfat: 5gSaturated fat: 1gTrans fat: 1gsodium: 229mgfiber: 1gsugar: 1gcalcium: 4mgiron: 1mg
Frequently asked questions and expert tips
Store-bought flour tortillas can be stored at room temperature for several weeks, and even longer if stored in the refrigerator.
Homemade tortillas can be stored in the refrigerator for up to a week. Since there are no preservatives, the shelf life will not be as long as store-bought tortillas.
Yes, flour tortillas freeze well. Store in an airtight container in the freezer for several months.
Flour tortillas are usually made with all-purpose flour. It’s soft and perfect for making tacos, burritos, enchiladas, and quesadillas.
Corn tortillas are made with masa flour, a specific type of corn flour. Do not substitute cornmeal.
Corn tortillas are gluten-free and are my favorite for making street tacos. Small corn tortillas, 4 inches in diameter, are stuffed with meat and topped with cilantro and onions.
The best way to heat flour tortillas is in a skillet over medium heat.
Cook for 15-20 seconds on each side, then place in a tortilla steamer to keep warm and soft.
Yes, you can freeze uncooked tortillas. Stack them with parchment paper between them and wrap tightly in plastic wrap. Thaw for about 30 minutes before cooking.
Cut the tortilla in half, then in half, then cut the remaining quarter in half, then cut the tortilla into triangles.
Add about 1 cup of neutral oil to a heavy-bottomed skillet or saucepan. Heat over medium-high heat.
Add the tortilla triangles, 8 to 10 at a time, to the hot oil. Cook until lightly browned and puffed up. Remove with tongs and place on paper towels to cool. Sprinkle with salt and enjoy with your favorite guacamole or pico de gallo recipes.
