Easy Homemade Tortillas
These soft, pillowy flour tortillas are made from scratch with just 5 simple ingredients. Ready in 40 minutes, they're tender, flexible, and taste infinitely better than store-bought versions. Perfect for tacos, burritos, quesadillas, or simply enjoyed warm with butter.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Fork or pastry blender
- Rolling Pin
- Cast iron skillet or heavy-bottomed pan
- Clean kitchen towel For keeping tortillas warm
- Small bowl For dusting flour
Ingredients
- 3 cups all-purpose flour 360g, plus extra for rolling
- 1 ½ teaspoons salt 9g
- 1 teaspoon baking powder 5g, optional for extra softness
- ⅓ cup vegetable shortening, lard, or softened butter 75g
- 1 cup warm water 240ml, approximately 110°F
Instructions
- Whisk together flour, salt, and baking powder in a large mixing bowl until thoroughly combined with no lumps.
- Add fat to flour mixture and use a fork, pastry blender, or fingers to work it in until mixture resembles coarse sand with pea-sized pieces throughout.
- Gradually pour warm water into flour mixture while stirring, starting with ¾ cup and adding more until dough comes together and pulls away from bowl sides.
- Turn dough onto lightly floured surface and knead for 2-3 minutes until smooth and elastic. Shape into a ball and cover with damp towel.
- Let dough rest at room temperature for at least 15 minutes (up to 2 hours) to allow gluten to relax.
- Divide dough into 12 equal portions (about 2 ounces each), roll into smooth balls, and let rest covered for 5-10 minutes.
- Heat skillet over medium-high heat. On floured surface, roll each dough ball from center outward into thin 8-inch circles, rotating frequently.
- Cook each tortilla in dry skillet for 30-45 seconds per side until light brown spots appear and tortilla puffs slightly.
- Transfer cooked tortillas to towel-lined container, folding towel over each one to keep warm and soft through steam.
Notes
- Use warm water (110°F) to help fat incorporate smoothly and create more pliable dough.
- Don't skip resting time - it's crucial for tender tortillas and easier rolling.
- Roll tortillas very thin - they should be almost translucent when held up to light.
- Keep skillet at consistent medium-high heat throughout cooking process.
- Always keep cooked tortillas covered in towel or warmer so steam keeps them soft.
- Store at room temperature for 2 days, refrigerate for 1 week, or freeze for 3 months with parchment between each tortilla.
- Reheat in dry skillet for 15-20 seconds per side or microwave wrapped in damp paper towel for 30-45 seconds.
- For whole wheat version, replace half or all flour with whole wheat and add 1-2 tablespoons extra water.
- Can make dough up to 24 hours ahead and refrigerate; bring to room temperature before rolling.
- If tortillas shrink back while rolling, cover and let rest a few more minutes to relax gluten.
Nutrition
Serving: 1tortillaCalories: 145kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2gSodium: 295mgPotassium: 35mgFiber: 1gCalcium: 2mgIron: 8mg
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