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There’s nothing quite like the taste of homemade flour tortillas—soft, warm, and perfectly pliable. These tortillas are incredibly easy to make with just a handful of pantry staples, and they’re far superior to anything store-bought.
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Cuisine: Mexican
Prep Time: 30 minutes
Cooking Time: 2 minutes per tortilla
Total Time: 32 minutes
Servings: 16 tortillas
Why You’ll Love Making It
- Soft, Fluffy, and Fresh – Store-bought tortillas can’t compete with the tender, homemade texture.
- Beginner-Friendly – Simple ingredients and easy steps make this perfect for first-time tortilla makers.
- Customizable – Adjust the thickness or size based on your preference.
- No Special Equipment Needed – While a stand mixer speeds things up, you can mix and knead by hand.
- Versatile – Use them for tacos, burritos, wraps, quesadillas, or as a side for soups and stews.
Ingredients
- 3 cups (375 g) all-purpose flour – Provides the structure and elasticity needed for soft tortillas.
- 1 teaspoon kosher salt – Enhances the flavor and balances the dough.
- 1 teaspoon baking powder – Helps create soft, slightly fluffy tortillas.
- ⅓ cup (79 ml) vegetable oil – Adds moisture and tenderness. Can be substituted with melted butter or lard for a richer taste.
- 1 cup (237 ml) warm water – Activates the gluten, making the dough pliable and easy to roll.
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Instructions
Step 1: Mix the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, salt, and baking powder. Mix on low for about 30 seconds to distribute the dry ingredients evenly. With the mixer running on medium speed, slowly drizzle in the vegetable oil and warm water. Continue mixing until the dough comes together into a soft, smooth ball.
(If mixing by hand, stir the ingredients together in a large bowl, then knead the dough on a lightly floured surface for about 5 minutes until smooth.)
Step 2: Divide and Rest the Dough
Transfer the dough to a floured surface and divide it into 16 equal portions. Roll each portion into a smooth ball, then gently flatten it with your palm. Cover with a clean kitchen towel and let rest for 15 minutes—this helps relax the gluten, making it easier to roll out.
Step 3: Roll Out the Tortillas
After resting, take one dough ball and roll it into a thin, 6-inch circle on a lightly floured surface using a lightly floured rolling pin. Rotate the dough as you roll to maintain an even shape. Repeat with the remaining dough balls. Avoid stacking the uncooked tortillas, as they may stick together.
Step 4: Cook the Tortillas
Heat a large non-stick or cast-iron skillet over medium-high heat. Once hot, place one rolled-out tortilla in the pan and cook for about 1 minute, or until bubbles form on the surface and the bottom has golden brown spots. Flip the tortilla and cook for another 20–30 seconds on the other side. It should be soft and pliable, with light charring but not crispy.
Adjust the heat if necessary—too high, and the tortillas may burn; too low, and they will dry out instead of cooking properly.
Step 5: Keep Warm & Serve
Transfer the cooked tortillas to a plate and cover with a clean kitchen towel to keep warm while you cook the rest. Enjoy immediately or store for later use.
FAQs
Can I make these tortillas without a stand mixer?
Yes! Simply mix everything in a large bowl, then knead the dough by hand for about 5 minutes until smooth and elastic.
How should I store homemade tortillas?
Store cooled tortillas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, wrap in a damp towel and microwave for 10–15 seconds or warm in a dry skillet for a few seconds per side.
