Only four basic ingredients are needed for this flour tortilla recipe. Making homemade tortillas is worth the extra effort because they taste so much better than store bought tortillas. Try this simple homemade flour tortilla recipe and you will know exactly what ingredients you and your family will be eating.
With all the Anaheim and Jalapeño peppers in the garden this year, I know I am going to be sharing several of our favorite Mexican inspired recipes. I wanted to be sure to include my go-to flour tortilla recipe. We use these homemade tortillas for many things from fajitas, breakfast burritos, enchiladas, and soft tacos to simply wrapping up a salad for an easy to eat lunch when we are on the go.
Tips for Making Flour Tortillas
- A food processor makes it easy to form the dough, but you can also mix and knead by hand. If mixing by hand, knead for at least 5 minutes or until the dough is smooth.
- The type of fat I use depends on what I have on hand. I tend to use extra virgin olive oil because it is easier. You can also use butter or lard. Just slice it into pieces and add it to the bowl.
- After mixing the dough, it is important to let it rest for at least 15 minutes before rolling. This rest period allows the gluten to develop resulting in more pliable dough that will be easier to roll.
- Make sure to preheat your pan and that it is hot before browning your first tortilla. If you place your tortilla on a cold skillet, it will dry out and stiffen up instead of remaining pliable. If you end up with a stiff tortilla, break it up and use it for dipping into homemade salsa.
How to Make Flour Tortillas
In a food processor, combine the flour and the salt. Add the lard or butter if using and drizzle in the water. If you are using olive oil, combine the oil and water and drizzle it in. Process until the dough comes together and forms a ball.
Turn the dough onto a floured surface and knead several times until the dough is smooth. Form into a ball, cover with a towel, and let the dough rest for 15 minutes.
Divide the dough into eight portions and roll into balls.
Sprinkle flour on your surface and rolling pin. Flatten the dough ball, and use your rolling pin to roll each ball into an 8 or 9-inch circle. Sprinkle with flour as needed to prevent sticking.
Cook the tortillas in a pre-heated skillet. Tortilla is read to flip when it begins to bubble and form light brown spots. Flip and cook on the other side until it is puffy and browns in spots.
Remove the flour tortillas from the skillet and cover with a clean towel to keep warm until you are ready to serve.
Just four basic ingredients are needed for this flour tortilla recipe. Making homemade tortillas is worth the extra effort because they taste so much better than store bought tortillas.
- 2 cups unbleached all-purpose flour plus extra for kneading and dusting
- 1/2 teaspoon salt
- 3/4 cup water, room temperature
- 3 tablespoons extra virgin olive oil or lard or butter, softened
In a food processor, combine 2 cups of flour and the salt. Add the lard or butter if using and drizzle in the water. If you are using olive oil, combine the oil and water and drizzle it in. Process until the dough comes together and forms a ball.
Turn the dough onto a floured surface and knead several times until the dough is smooth. Form into a ball, cover with a towel, and let the dough rest for 15 minutes.
Preheat a cast-iron skillet, griddle, or frying pan over medium heat.
Divide the dough into eight portions and roll into balls.
On a lightly floured surface, flatten the ball and use a rolling pin to roll each ball into an 8 to 9-inch circle. Sprinkle with flour as needed to prevent sticking.
In the preheated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots, and the tortilla is puffy.
Transfer the tortillas to a plate and cover with a clean towel to keep warm. Yield: 8 tortillas.
That’s it! It should take about a half an hour, and you have fresh homemade tortillas. Store extra in a zipper bag at room temperature for 24 hours or in the refrigerator for longer storage. Warm the tortillas before serving.
You May Also Like:
- Chicken Enchiladas with Roasted Green Chile Sauce
- Chili Lime Beef-Steak Fajitas Recipe
- Homemade Taco Seasoning
- Chili-Lime Chicken Fajitas
- 10 Tips to Growing Peppers in Colder Climates
- How to Grow a Salsa
- Grilled Tomato Salsa
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Leanne
Very yummy, I had no idea making tortillas was that simple, let alone that yummy! I loved them, the only thing we did differently was to flip them one extra time. It helped ours puff up a little better.
Charley
Fro some reason I have myself convinced making tortillas is hard. I just need to make it happen. I make everything else from scratch why not these?
jeannie kay
This was so much fun, why have I been buying tortillas all of these years!
Krys
I’ve made this recipe 4 times so far and the recipe is I impeccable! Perfect for my meal prep in the week! Thank you!!
©Rachel Arsenault
Krys, I am so glad you enjoy the recipe. Thanks for letting me know!
Richard
Very simple can’t wait to try it.