Homemade Flour Tortillas Recipe
Published March 24, 2020. This post may contain affiliate links. Please read my disclosure policy.
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 Birria Tacos or Mahi Mahi 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.
Make-Ahead and Storage
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
Homemade Flour Tortillas Recipe
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
Instructions
- Add the flour, salt and baking powder to a stand mixer with the hook attachment and mix on low speed until combined.
- Slowly drizzle in the oil until combined and then slowly drizzle in the water until combined.
- Knead on low speed for 3 to 4 minutes or until it forms a soft dough ball.
- Divide the dough into 20 small dough ball pieces and roll to form a round golf ball sized ball.
- On a floured clean surface roll out each dough ball using a rolling pin until it is 8” to 10” in diameter.
- In a large pan over medium-low heat cook each tortilla for 30 to 45 seconds on each side.
- Air pockets should form and there should be a few light browned spots on each side.
- Serve immediately or keep warm.
Notes
- 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.
Do you ever post gluten free or low carb alternative recipes?
no, sorry, that’s not really my area of expertise.
Looks good! I make the same way you do but I use shortening my mom made them with lard.
I grew up with homemade flour tortillas practically every single day. They were soft, pliable, and straight out of the comal with butter…mmmm, heavenly. I miss my moms tortillas. Even corn tortillas tasted sooo darn good.
Chef, can you substitute other flour (coconut or almond)??
Many thanks!!
not for this recipe, unfortunately.