Homemade Flour Tortillas
These soft, pillowy homemade flour tortillas are made with just a few pantry staples and require no special equipment. Ready in under an hour, they're far superior to anything store-bought, with a tender, pliable texture and those signature golden-brown spots from a hot skillet. Perfect for tacos, burritos, quesadillas, or simply slathered with butter.
Equipment
- Large mixing bowl
- Cast iron skillet or heavy-bottomed skillet, non-stick works too
- Rolling Pin a straight French-style rolling pin works great for tortillas
- Plastic wrap or a clean kitchen towel for resting the dough
- Kitchen scale optional but recommended for accuracy
- Pastry cutter or fork for cutting in the fat
- Spatula or tongs for flipping
- Tortilla warmer optional - or clean kitchen towel to keep cooked tortillas warm
- Bench scraper or sharp knife for dividing dough
Ingredients
- 3 cups all-purpose flour 360g, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon baking powder
- 0.33 cup vegetable shortening 75g, or lard or unsalted butter (cold, cut into small pieces)
- 0.75 cup warm water about 110°F / 43°C, up to 1 cup total
Instructions
- In a large mixing bowl, whisk together flour, salt, and baking powder until fully combined.
- Add cold fat to flour mixture. Using a pastry cutter, two forks, or fingertips, work fat into flour until mixture resembles coarse, pea-sized crumbs.
- Gradually pour warm water into flour mixture while stirring with a fork until a shaggy dough forms. Add more water 1 tablespoon at a time if dough is crumbly.
- Turn dough onto a lightly floured surface and knead for 2 minutes until smooth and elastic. Do not over-knead.
- Shape dough into a ball, place back in bowl, and cover tightly with plastic wrap or a damp towel. Rest at room temperature for 30 minutes to 1 hour.
- Turn rested dough onto a lightly floured surface. Divide into 12 equal portions for 8-inch tortillas (or 16 for 6-inch). Roll each portion into a smooth ball and cover with a towel.
- Working with one ball at a time, flatten with palm. Roll from center outward, rotating dough a quarter turn after each roll, until 8 inches in diameter and 1/8 inch thick.
- Heat a dry cast-iron skillet over medium-high heat for 2 minutes until very hot. Lay rolled tortilla flat in skillet and cook 30-45 seconds until bubbles form and bottom has golden spots.
- Flip tortilla and cook 20-30 seconds on second side. Transfer immediately to a tortilla warmer or stack on a plate covered with a clean kitchen towel.
- Continue rolling and cooking remaining dough balls one at a time. Stack finished tortillas in warmer or wrapped in towel to keep soft. Serve immediately or cool completely before storing.
Notes
- Don't skip the rest: The 30-minute dough rest is crucial for relaxing gluten. Skipping this makes tortillas tough and hard to roll out.
- Hot, dry skillet is key: Use medium-high heat with no oil. If tortillas don't puff within 30 seconds, increase heat. Oil makes them crispy instead of soft.
- Lard makes the best tortillas: For the most authentic, supple result with incredible flavor, use lard instead of butter or shortening.
- Roll them thin: Aim for 1/8 inch thick – almost translucent when held to light. Thicker tortillas turn out like flatbread.
- Keep them soft: Stack cooked tortillas inside a towel or tortilla warmer immediately. Trapped steam keeps them pliable.
- Storage instructions: Store cooled tortillas in an airtight bag at room temperature for 2 days, refrigerator for 5 days, or freezer for 3 months with parchment between each.
- Reheating tips: Best reheated in a dry skillet for 30 seconds per side. Microwave wrapped in a damp paper towel for 20-30 seconds.
- Flavor variations: Add dried herbs, garlic powder to dry ingredients, or blend fresh spinach with water for spinach tortillas.
- Whole wheat option: Replace half the all-purpose flour with whole wheat flour and add a splash more water.
- Gluten-free adaptation: Use a 1-to-1 gluten-free flour blend plus 1 teaspoon xanthan gum for structure.
Nutrition
Serving: 1tortillaCalories: 160kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1.5gSodium: 185mgPotassium: 25mgFiber: 1gCalcium: 2mgIron: 8mg
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