Name: Homemade Flour Tortillas Recipe
Prep time: 20 min
Cook time: 10 min
Ingredients: 4 cups all-purpose flour; ½ teaspoon sea salt; 2 teaspoons baking powder; ½ cup canola oil or rendered bacon fat; 1 ½ cup warm water

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Homemade Flour tortillas are incredibly simple to make with few ingredients and quick cooking times for the best burritos and tacos of all time.

Whether it’s Shrimp Tacos or BBQ Chicken Tacos, we seriously eat Latin foods at least once a week. We are big-time burrito, taco, grilled steak, you name it fans and this recipe is just going to make everything you eat that much better.

Are They Easy to Make

Flour tortillas are very simple to prepare and cook and have just 5 ingredients including:

Flour
Baking Powder
Salt
Oil (Or Rendered Bacon Fat)
Warm Water

The only thing that is needed to create this recipe is a bowl, a rolling pin, and a pan.

Are They Better Than Store-Bought

There is nothing like homemade food from scratch and you will easily be able to tell the difference between store-bought flour tortillas and these homemade ones. They are lighter, fluffier and have way more flavor than anything you will get at the store.

Corn vs Flour Tortillas

Traditionally, corn tortillas are far more coveted and traditional in Latin cuisine. They are more often used for things like tacos and enchiladas. Flour tortillas are bigger in size making them great for things like burritos and wraps. Using either of these styles is completely based on your personal preference.

Are They Healthy

Anything that is homemade will always be healthier than anything you will get in the store. Typically, homemade has fewer ingredients that are more natural and made from whole foods instead of in a lab somewhere. It’s always of my personal opinion that homemade should be the first choice instead of buying from the store.

If you do have gluten-free allergies then you may have wanted to consider making corn tortillas instead.

How to Make Flour Tortillas

In a standing mixer with the paddle attachment, mix together the flour, baking powder and sea salt on low speed.

Slowly add in the oil, or rendered bacon fat, into the stand mixer.

Pour in the warm water while continuing to mix at low speed.

Knead on low speed for 3-4 minutes or until a softball is formed.

Form 20 small golf ball sized dough balls from the kneaded dough.

On a flour-dusted surface, roll out each dough ball until it is about 8” to 10” in diameter.

You can stack them as there is enough flour after being rolled out.

Cook each rolled out tortilla in a large pan over medium-low heat for 30 to 45 seconds or until air pockets form and are lightly browned on each side.

Recipe Chef Notes + Tips

Make-Ahead: You can make this recipe up to 1 day ahead of time, simply store in the refrigerator and reheat. They are best cooked, kept warm and served immediately.

How to Reheat: Wrap the desired amount of tortillas in aluminum foil and cook in the oven at 350° for 5-7 minutes or until warm. Likewise, you can heat them 1 at a time on a microwave-safe plate until hot.

How to Store: Place wrapped in plastic or in a container for up to 5 days in the refrigerator.

How to Freeze: These will freeze very well wrapped in plastic or in a container for up to 3 months. Place in the refrigerator to thaw until soft, about 4 to 6 hours.

Recipes to Try Out Using These Tortillas

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