Flour tortilla recipe are a staple in many cuisines, especially Mexican and Tex-Mex dishes. Their soft, pliable texture and mild flavor make them the perfect base for tacos, burritos, quesadillas, wraps, and even dessert treats. Making flour tortillas from scratch may seem intimidating, but once you try it, you’ll never want to go back to store-bought. This recipe gives you light, chewy, and perfectly cooked tortillas using just a few basic ingredients.
Why You Will Love This Recipe
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Simple Ingredients – Just pantry staples like flour, water, and oil.
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No Special Equipment Needed – A rolling pin and skillet are enough.
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Fresh and Delicious – Homemade always beats store-bought in flavor and texture.
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Versatile Use – Perfect for tacos, wraps, enchiladas, and more.
Ingredients List
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3 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1/3 cup vegetable oil (or melted shortening/lard)
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1 cup warm water (plus more if needed)
Timing & Servings
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Prep Time: 15 minutes
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Rest Time: 30 minutes
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Cook Time: 20 minutes
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Total Time: 1 hour 5 minutes
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Servings: 12 medium-sized tortillas
Step-by-Step Instructions for Flour Tortilla Recipe
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, and baking powder. This ensures the dry ingredients are evenly distributed before adding the liquids.
Step 2: Add the Oil
Pour in the vegetable oil (or your preferred fat) and mix it into the flour using your fingers or a fork until the mixture looks crumbly.
Step 3: Add Warm Water
Slowly pour in the warm water while mixing. Continue until a rough dough forms. You may need slightly more or less water depending on your flour and humidity.
Step 4: Knead the Dough
Turn the dough out onto a floured surface. Knead for 5-7 minutes until the dough becomes smooth and elastic.
Step 5: Rest the Dough
Place the dough back in the bowl, cover with a damp towel or plastic wrap, and let it rest for 30 minutes. This step relaxes the gluten and makes rolling easier.
Step 6: Divide and Shape
Divide the dough into 12 equal pieces. Roll each into a ball and place them under a towel to prevent drying.
Step 7: Roll Out the Tortillas
On a lightly floured surface, roll each dough ball into a thin circle about 6–8 inches in diameter. Try to keep them an even thickness.
Step 8: Cook the Tortillas
Heat a dry skillet or cast-iron pan over medium-high heat. Cook one tortilla at a time for 30–60 seconds on each side, until bubbles form and light brown spots appear.
Step 9: Keep Warm
Transfer cooked tortillas to a clean kitchen towel or tortilla warmer to keep them warm and soft while you cook the rest.
Tips for Perfect Flour Tortillas
Use Warm Water
Warm water helps hydrate the flour quickly and evenly, making the dough more pliable.
Don’t Skip the Resting Time
Resting the dough is crucial. It relaxes the gluten, which prevents the tortillas from shrinking back when rolled.
Roll Evenly
Uneven tortillas will cook unevenly. Roll gently from the center outwards to maintain a consistent thickness.
Keep the Skillet Hot
A hot pan ensures nice char marks and quick cooking. If the pan is too cool, the tortillas will turn dry and stiff.
Variations to Try
Whole Wheat Tortillas
Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
Herb-Infused Tortillas
Add chopped fresh herbs like cilantro or parsley to the dough for an extra flavor twist.
Flavored Tortillas
Mix in garlic powder, paprika, or turmeric to infuse subtle flavors and add a slight color variation.
Storage Instructions
Short-Term Storage
Once cooled, store tortillas in a zip-top bag or airtight container at room temperature for up to 2 days.
Long-Term Storage
Freeze cooked tortillas by stacking them with parchment paper between each one. Place in a freezer-safe bag and store for up to 2 months.
Reheating
Warm them in a dry skillet or microwave wrapped in a damp paper towel for a few seconds.
Serving Suggestions
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Tacos: Fill with grilled meat, vegetables, and your favorite sauces.
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Quesadillas: Add cheese and fillings, then toast until golden.
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Wraps: Great for lunch wraps with deli meat, cheese, and veggies.
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Desserts: Sprinkle with cinnamon sugar and roll up with honey or Nutella.
Common Mistakes to Avoid
Over-flouring the surface
Too much flour during rolling can make tortillas dry. Use just enough to prevent sticking.
Undercooking
Pale tortillas without brown spots likely need more time in the pan. Don’t rush it.
Skipping the Rest
Don’t skip the resting time—it’s what makes tortillas easier to roll and less tough.
Make-Ahead Tips
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Prepare the dough and refrigerate it for up to 24 hours.
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Let it come to room temperature before dividing and rolling out.
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You can even roll out the tortillas ahead and cook them just before serving for maximum freshness.
Gluten-Free Version
Use a gluten-free all-purpose blend and a bit of xanthan gum to mimic the elasticity of gluten. The texture may vary, but it’s a good option for gluten-free diets.
FAQs
Can I use butter instead of oil?
Yes, melted butter can be used, though it will add a slightly different flavor and richer texture.
Why are my tortillas not soft?
They may have been overcooked or not covered properly after cooking. Use a clean towel to keep them warm and soft.
Can I use milk instead of water?
Yes, warm milk will make your tortillas slightly richer and more tender.
How long do homemade flour tortillas last?
At room temperature, they’ll stay good for 2 days. Refrigerated, up to a week. Frozen, up to 2 months.
What can I do with leftover tortillas?
Turn them into chips, enchiladas, or use them in casseroles or wraps.
Conclusion
Homemade flour tortilla recipe are surprisingly easy to make, incredibly versatile, and absolutely delicious. With just a few ingredients and some simple steps, you can create soft, warm tortillas that elevate your meals beyond anything store-bought. Whether you’re cooking for taco night, making wraps, or exploring new global recipes, these tortillas will be your go-to base. Try them once, and you may never look back.