Best Ever Homemade Flour Tortillas (Ridiculously Easy!) Recipe
Introduction
These Best Ever Homemade Flour Tortillas are incredibly easy to make and turn out soft, pliable, and perfect for wraps, tacos, or burritos. With just a few simple ingredients, you can enjoy fresh tortillas anytime at home.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt (Morton’s recommended)
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil, vegetable oil, or another neutral flavored oil
- 1 cup warm water
Instructions
- Step 1: In a medium bowl, combine flour, salt, and baking powder. Mix thoroughly until well combined.
- Step 2: Make a well in the center. Add the oil and warm water, then stir from the bottom up until a shaggy dough ball forms.
- Step 3: Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes until smooth.
- Step 4: Divide the dough into 16 equal portions. Flour each piece, then roll each into a ball and flatten slightly.
- Step 5: Cover the dough balls with a clean towel or plastic wrap and let rest for at least 15 minutes.
- Step 6: Roll each piece into a 6 to 7-inch circle on a lightly floured surface, keeping flour on both the surface and rolling pin.
- Step 7: Heat a large pan over medium heat. Cook each tortilla 45–60 seconds until bubbles and golden spots appear, then flip and cook another 15–20 seconds.
- Step 8: Remove tortillas with tongs and stack in a covered container or wrap with a damp cloth to keep soft.
- Step 9: Serve warm or cool for later. Reheat in the microwave with a damp paper towel for best results.
Tips & Variations
- Use a food scale to divide dough evenly for consistent tortilla sizes.
- Separate uncooked tortillas with parchment paper to prevent sticking.
- Adjust cooking heat as needed: reduce if browning too fast, increase if cooking too slow.
- Try swapping olive oil for melted butter for a richer flavor.
Storage
Store homemade tortillas in an airtight container or zippered bag at room temperature for up to 24 hours or refrigerate for up to one week. To freeze, separate tortillas with parchment or waxed paper and place in a sealed bag. Reheat by microwaving with a damp paper towel until warm and soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. Wrap it tightly and refrigerate. Bring it back to room temperature before rolling and cooking.
What if my tortillas are too dry or crumbly?
This usually means the dough needs a little more water. Add it slowly to get a soft, pliable dough that’s not sticky.
Print
Best Ever Homemade Flour Tortillas (Ridiculously Easy!) Recipe
- Total Time: 35 minutes
- Yield: 16 tortillas 1x
- Diet: Vegetarian
Description
This recipe for Best Ever Homemade Flour Tortillas is incredibly easy and yields soft, pliable tortillas perfect for wraps, tacos, or burritos. Made with simple pantry ingredients, these tortillas come together quickly with either a hand or stand mixer method and are cooked on a stovetop pan to achieve the classic warm, lightly browned texture.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt (e.g., Morton’s)
- 1 teaspoon baking powder
Wet Ingredients
- ⅓ cup extra virgin olive oil, vegetable oil, or neutral flavored oil
- 1 cup warm water
Instructions
- Combine Dry Ingredients: In a medium bowl or the bowl of a stand mixer, mix together the flour, kosher salt, and baking powder until evenly combined using a silicone spatula, wooden spoon, or dough hook attachment.
- Add Wet Ingredients and Form Dough: Make a well in the dry mixture, then add the oil and warm water. Stir the mixture from the bottom up until it starts to come together into a shaggy ball. If using a mixer, add oil and water while mixing at medium speed until a ball forms, then reduce to low speed to smooth the dough.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead by hand for 1-2 minutes until smooth and elastic.
- Portion the Dough: Divide the dough into 16 equal pieces, coating each with flour. Roll each piece into a small ball, then flatten slightly with your palm.
- Rest the Dough: Cover the dough balls with a clean kitchen towel or plastic wrap and allow them to rest for at least 15 minutes to relax the gluten for easier rolling.
- Roll Out Tortillas: On a lightly floured surface, roll each portion into a 6 to 7-inch circle. Keep the rolling pin and work surface lightly floured to prevent sticking.
- Cook the Tortillas: Heat a large pan over medium heat. Cook each tortilla individually for 45-60 seconds until bubbles form and golden spots appear. Flip and cook the other side for 15-20 seconds. Adjust heat as needed to prevent over-browning or slow cooking.
- Store and Keep Warm: Transfer cooked tortillas using tongs and stack them in a covered container or wrap with a slightly damp kitchen towel to keep soft. Serve warm or cool for later use.
- Reheat Instructions: To reheat, place tortillas stacked with a damp paper towel in a microwave-safe container and microwave uncovered for 15-30 seconds until warm. Cover to retain heat while serving.
- Storage: Store in an airtight container at room temperature for up to 24 hours, refrigerate up to 1 week, or freeze separated by parchment paper for longer storage.
Notes
- Do not stack uncooked tortillas directly as they will stick together; use parchment paper as separators.
- Adjust skillet heat to cook the tortillas evenly without burning.
- For measuring accuracy, use a kitchen scale to portion dough equally.
- Allowing the dough to rest is crucial for making the rolling process easier and results in tender tortillas.
- Use warm water (not hot) to help the dough come together smoothly.
- Oils can be varied depending on preference, but neutral or mild flavored oils are recommended.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Keywords: flour tortillas, homemade tortillas, easy tortilla recipe, Mexican bread, soft tortillas
