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Homemade Flour Tortilla Recipe

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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.

You need just four basic ingredients to make this flour tortilla recipe. Making homemade tortillas is worth the extra effort because they do taste so much better than store bought tortillas with no additives. Try this simple homemade flour tortilla recipe and you will know exactly what ingredients you 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.

Ingredients to Make Flour Tortillas

The ingredients used to make flour tortilla are simple, basic pantry items: Flour, salt, water, and cooking fat.

Flour: This recipe uses unbleached all-purpose flour for a soft, pliable flour tortilla. However, you can use other types of flours with some slight adjustments:

  • Whole Wheat Flour Tortillas: Using spelt or white whole-wheat flour will give your tortillas a nutty and slightly sweet flavor. Add an extra 2-3 tablespoons of water for softer dough. Also let the dough rest for up to 30 minutes to hydrate the flour, develop the gluten, and make the tortillas easier to roll. The tortillas will be less puffy and slightly denser than using regular flour, so be sure to roll them nice and thin before browning.
  • Gluten Free Flour Tortillas: Replace the all-purpose flour with 1 3/4 cups rice flour, 1/4 cup tapioca starch, and add 1 teaspoon xanthan gum. You’ll need to adjust the water slightly to get a pliable dough that is easy to roll.

Salt: The salt is simply added for flavor and can be left out if you are watching your sodium.

Water: Warm water right out of your tap is fine.

Cooking Fat: I tend to use extra-virgin olive oil because it is easy. I always have it in my pantry and it combines effortlessly with the other ingredients.

Traditional flour tortillas are made using lard. Lard is rendered back fat or leaf fat from pigs. It’s rather difficult to find in my area and I am not likely to render my own very often. Bacon fat works too but adds a rich, bacon-y flavor that can overpower depending on how you are using the flour tortilla. Thankfully, olive oil and even butter works just as well in this recipe.

Tips for Making Flour Tortillas

  • Mixing the dough: 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.
  • Let the dough rest: 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. If you find your dough springing back as you roll it, it is too elastic and needs more time to rest. Simply cover it with a towel and let it rest 5 minutes longer.
  • Use a hot skillet: 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

Step 1: Prepare the tortilla dough

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. Add additional flour if the dough is wet, and extra water if dry. Form the dough into a ball, cover with a towel, and let it rest for at least15 minutes.

tortilla dough on a floured board

Step 2: Divide the dough into eight portions and roll into balls.

tortilla dough divided into eight portions

Step 3: Roll out your tortillas

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 extra flour as needed to prevent sticking.

rolling out the tortilla with a rolling pin on a floured board

Step 4: Cook the tortillas in a hot pan

Cook the tortillas in a pre-heated, dry skillet. The 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.

cooking the flour tortilla in a hot skillet until it browns on each side

Step 5: Keep your tortillas warm

Remove the flour tortillas from the skillet and cover with a clean towel to keep warm until you are ready to serve.

cooked flour tortillas stacked on a plate

That’s it! It should take about a half an hour, and you have fresh homemade tortillas.

How to Store Flour Tortillas

Store extra tortillas in a zipper bag at room temperature for 24 hours, refrigerate up to a week, or freeze for longer storage.

  • To refrigerate, place the tortillas in a zipper bag and store in the refrigerator for about one week. Warm the tortillas before using.
  • Freeze the flour tortillas for longer storage. Layer the tortillas on baking sheets and freeze. Once solid, stack the frozen flour tortillas, place in a freezer zipper bag, and store flat in the freezer for up to 6 months.

Warm the tortillas before serving by reheating individually in a hot skillet or wrapped in foil in a warm oven. Thaw the frozen tortillas, and then warm before serving.

4.91 from 44 votes
You need just four basic ingredients to make this flour tortilla recipe. Making homemade tortillas is worth the extra effort because they do taste so much better than store bought tortillas with no additives. Try this simple homemade flour tortilla recipe and you will know exactly what ingredients you will be eating.
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Homemade Flour Tortillas Recipe
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

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.

Course: Pantry Ingredients
Cuisine: Mexican
Keyword: flour tortillas
Servings: 8 tortillas
Calories: 160 kcal
Author: Grow a Good Life
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. Preheat a cast-iron skillet, griddle, or frying pan over medium heat.

  4. Divide the dough into eight portions and roll into balls.

  5. 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.

  6. 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.

  7. Transfer the tortillas to a plate and cover with a clean towel to keep warm. Yield: 8 tortillas.

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

Good planning is key to a successful vegetable garden

Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.

Grow a Good Life Guide to Planning Your Vegetable Garden

Homemade Flour Tortillas

 

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Reader Interactions

Comments

  1. Anne says

    December 17, 2020 at 4:05 pm

    How long do these last? How should I wrap them to put in the fridge?

    Reply
    • ©Rachel Arsenault says

      December 19, 2020 at 10:50 am

      Anne, Storing instructions are provided in the article above.

      Reply
  2. Diane says

    July 7, 2020 at 5:33 pm

    5 stars
    Just made these with my son. Fantastic! So easy and tasty. We didn’t put oil in the pan to cook them. Just a non-stick pan. Can’t believe how much money I’ve been spending for packaged ones all my life.
    Thank you
    Diane, Toronto

    Reply
  3. Ang says

    May 10, 2020 at 7:14 pm

    No matter what I do, I can’t get this to be thin enough when I roll them out. I have no idea how you get them to be 8-9 inch..mine just shrink back to a smaller size. Any tips? Thanks

    Reply
    • ©Rachel Arsenault says

      May 13, 2020 at 5:40 pm

      Ang, Try letting the dough rest longer.

      Reply
  4. Mariza says

    April 30, 2020 at 12:38 pm

    Is the lard to be melted or solid when added?

    Reply
    • ©Rachel Arsenault says

      May 1, 2020 at 9:39 am

      The lard mixes in better if it is softened at room temperature, but it doesn’t have to be melted.

      Reply
  5. Kathy says

    April 17, 2020 at 12:38 am

    Can I use a kitchen aid mixer to make the dough?

    Reply
    • ©Rachel Arsenault says

      April 19, 2020 at 8:50 am

      Sure, a kitchen aid mixer with the dough hook would work fine.

      Reply
  6. Mary says

    April 4, 2020 at 5:07 pm

    Can you make the dough a couple hours in advance?

    Reply
    • ©Rachel Arsenault says

      April 7, 2020 at 7:36 am

      Mary, Yes, you can. Just keep it covered with a towel so it doesn’t dry out.

      Reply
    • eugene sedita says

      April 10, 2020 at 11:14 am

      Yes, no problem, Mary. There’s no leavening to go flat, and they’ll roll out more easily. I bought a Thermiworks infrared gun to measure the temp of pans. Invaluable. For tortillas I suggest 450-500 degrees. NON STICK IS NOT GOOD AT THIS HIGH TEMP.

      Reply
      • ©Rachel Arsenault says

        April 12, 2020 at 8:55 am

        Eugene, Thanks for helping to answer Mary’s question. Also, thanks for the tip on measuring the temperature. Using an infrared gun is a great idea!

        Reply
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