Making homemade flour tortillas is surprisingly easy with this delicious recipe. Once made, you can fill them with whatever you like. I love eating a delicious tortilla with my favorite toppings for lunch!
While store-bought tortillas are not hard to find, these homemade tortillas are super easy.
You need just a few ingredients and you will always have fresh tortillas at hand. Once made you can also use them to make tortilla chips. Or make this blooming quesadilla!
Making your own tortillas means you need just a few simple ingredients.
Additionally a rolling pin is handy too. You can use a tortilla press if you have one, but using a rolling pin works fine too.
Start by making the dough for the tortillas by adding all the ingredients into a large bowl and knead it with a mixer until a smooth ball of dough forms.
Divide the dough into 16 equal pieces and roll them into little balls. Place them on a lightly floured surface and gently flatten them a bit with your hand. Cover with a clean tea towel and let it rest for at least 15 minutes at room temperature.
The resting period should not be more than 60 minutes before you continue to the next step.
Now use a bit more flour on your work area and roll each ball of dough (one by one) very thin. My tortillas are about 8 inch or 20 cm in diameter.
Using a cast iron skillet, heat the pan over high heat. Don’t use any oil but make sure the pan is hot enough. Cook the tortillas in the hot skillet for 1-2 minutes.
Flip and remove from the pan after about 20 seconds. How long they need might depend largely on the type of pan you’re using.
If you see those tell-tale golden brown spots appear, that is a good indicator that the tortillas are done.
You can store these soft flour tortillas in an airtight container or properly wrapped for about 2 days.
Freezing can affect the structure and flexibility a bit, but you can freeze them (flat) for up to 3 months. You can freeze the dough balls too when properly wrapped in plastic wrap.
I personally don’t freeze my homemade flour tortillas as quality is best fresh.
Yes. You can prepare the dough in advance and store it, well wrapped, in the refrigerator for up to 24 hours. Let it come back to room temperature before rolling it out.
This usually means the dough hasn’t rested long enough. Letting the dough relax for at least 15 minutes helps the gluten loosen so the tortillas roll out thin more easily.
As thin as possible without tearing. Thin tortillas cook better and stay flexible. Aim for about 8 inches (20 cm) in diameter.
No. A dry, hot pan works best. Adding oil can prevent the tortillas from developing those classic brown spots.
The pan may not be hot enough. Make sure it’s fully heated before adding the dough. Brown spots are a sign the tortilla is cooking properly.
Yes, but the tortillas will be slightly denser. You may need to add a little extra water to get a soft, workable dough.
This recipe is developed for wheat flour. Gluten-free flour blends behave differently and will require adjustments, so results may vary.
Stack the cooked tortillas on a plate and cover them with a clean kitchen towel to keep them warm and soft.
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