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
Scale
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
