Description
These homemade flour tortillas are soft, tender, and far better than store-bought. Made with just a few simple ingredients, they’re perfect for tacos, burritos, quesadillas, or wraps. Once you try them fresh off the skillet, you’ll never go back to packaged tortillas!
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 1/4 cup vegetable oil or melted shortening
- 3/4 cup warm water
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, salt, and baking powder until well combined.
- Add oil: Add the vegetable oil or melted shortening and mix with your hands or a fork until the mixture resembles coarse crumbs.
- Add water and form dough: Slowly pour in the warm water, stirring until a soft dough forms.
- Knead dough: Turn the dough out onto a lightly floured surface and knead for about 2–3 minutes until smooth and elastic.
- Rest dough: Cover the dough with a damp towel and let it rest for 20–30 minutes to relax the gluten and make rolling easier.
- Divide and shape: Divide the dough into 8 equal pieces and roll each into a ball.
- Roll out tortillas: Using a rolling pin, roll each ball into a thin circle about 8 inches in diameter on a lightly floured surface.
- Heat skillet: Heat a dry skillet or griddle over medium-high heat until hot.
- Cook tortillas: Cook each tortilla for 30–60 seconds on each side, or until bubbles form and light brown spots appear, flipping carefully.
- Keep warm: Stack cooked tortillas in a clean kitchen towel to keep them warm and soft.
- Serve or store: Serve immediately or store in an airtight container. Tortillas can also be frozen for up to 2 months.
Notes
- For extra-soft tortillas, don’t overcook them—remove as soon as you see light browning.
- You can freeze cooked tortillas in a zip-top bag for up to 2 months.
- Reheat frozen tortillas on a skillet or in the microwave before serving.
