Homemade flour tortillas - frugal and way more delicious than store-bought tortillas. Warm, soft tortillas perfect for your next taco or burrito dinner night.
Homemade Flour Tortillas
One day, Mr. Gracious was gone, and I was frantically trying to get dinner on the table in time, tacos as fate would have it, with three kids hanging on my legs whining about how they were nearing starvation. And then, I realized I didn't have any tortillas.... which makes for a pretty crummy taco dinner.... So now I had 2 choices. I could try to pack all three of my starving children into their car seats for one package of tortillas, or I could try to come up with something using what I already had.
Dreading the prospect of trying to wrangle the rugrats into the car, I chose to figure something else out, which is when I came across this amazing recipe for homemade flour tortillas from Chris at The Cafe Sucre Farine. And to her I owe my undying gratitude because not only were these homemade flour tortillas deliciously amazing, she also saved me from dragging my lovely, but kind of crazy, children to the grocery store in pursuit of the store-bought kind of tortillas. So thank you, Chris!
The recipe is delightfully simple. The hardest part for me was trying to roll these into circles, which I really don't do well. (You may have noticed my Chicken Pot Pie recipe is in a rectangle dish...) I found it was easiest to flatten the dough with my hands as much as possible before using the rolling pin
I was a little disheartened at first as I didn't have a stand mixer
Chris also notes that these are freeze-able and you can head on over there for freezer instructions if you'd like to try it!
Homemade Flour Tortillas Recipe
Homemade Flour Tortillas
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 cup warm water
Instructions
- Add flour, salt and baking powder to a large mixing bowl.
- With dough hook attachment on your mixer, begin mixing on medium and slowly add water and oil.
- When water and oil are added, continue mixing on low for an additional minute, scraping the sides of the bowl as needed.
- Your dough should now form into a ball. Transfer your dough ball onto a floured surface. Cut the dough into quarters (Cut in half and then cut each half of the dough in half again.)
- Form the quarters into balls and cut into quarters again, using the same method as above. You should now have 16 small balls of dough.
- Cover the dough balls (with foil, plastic wrap, or a clean towel) and allow the dough to rest for 15-20 minutes.
- Heat a large skillet over medium-high heat.
- Meanwhile, begin rolling out your dough balls into approximate circles. I found that it's easiest to flatten as much as possible using your hands then finish the job with a rolling pin. Be sure to keep the rolling pin and work surface lightly floured.
- When the skillet is hot, place an uncooked tortilla into the skillet. Allow to cook for 1 minute on each side. Tortillas are done when they are opaque and you can see a few golden brown spots on each side. Repeat this process for each tortilla.
- These can be served warm or cool. To reheat, place in the microwave covered with a damp paper towel and microwave for 10-15 seconds.
Did you like this Homemade Flour Tortillas recipe? Find more on my In the Kitchen, Sides, and Main Dishes boards on Pinterest!
If you liked this Homemade Flour Tortillas Recipe you might also like:
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Jody @easypeasymom says
I've been thinking about trying to make my own tortillas, I am definitely going to have to give these a try! Thanks for sharing!
Michelle says
They are definitely worth a try! Thanks for stopping by!
Kristina & Millie says
ohhh we eat a lot of tortillas here so now I just have to try making my own! I bet these homemade ones are tastier than the store bought! thanks for sharing the tute and recipe!
Michelle says
They are really tasty! Thanks for stopping by!
~Taylor-Made Homestead~ says
I'm *SO* gonna try this! We eat a lot of tortillas, but I've opted for store-bought because I. Cannot. Make. Tortillas. I roll them out flat and toss them on the hot comal to begin cooking and the darn things make a race to the middle of the pan, becoming very small, very thick and very heavy like teeny tiny flatbreads. My man saves my pride by eating them anyway and they taste fine, but they're so small & thick. Thanks so much for sharing this post. Dropping by from A Little R&R Hop
~Taylor-Made Ranch Homestead~
Texas
Michelle says
Oh boy, lol. At least your guy is a good sport! 🙂 I find that if they start bunching up on you, it's best to give them about 15 minutes of rest time, like you would with pie dough. Then they'll roll right out and (hopefully) stay that way!
Megan @ Involuntary Adulthood says
Found this through the LIttle R&R link up. These look so yummy! Definitely going to have to try this. Thanks for sharing!
Michelle says
Thank you! Let me know how it goes!
Amanda @ The Chunky Chef says
I use that same recipe for flour tortillas as well.... it's delicious!! And I'm right there with you on not wanting to pack up the kiddos for a store run lol. Thanks for sharing this recipe with Friday Favorites, we love having you join us each week 🙂
Patty from Chili Pepper Madness says
Mmmmm. We use tortillas constantly and Love making corn tortillas. It's so easy and they are so fresh tasting. Really worth the effort. I've never tried flour tortillas but will definitely have to give it a shot.
Pauline Molinari says
I've never tried making my own tortillas before and these look amazing! Thanks so much for sharing your yummy recipe on the Monday Funday Party!
All that's jas says
Need to have this recipe handy. Thanks for linking up at Thursday Favorite Things!
erin says
These look amazing! Thanks for linking up! 😉 http://abirdandabean.com/2015/05/good-tips-tuesday-link-up-72.html
Maria says
can I use any other oil for this?
Michelle says
Yes. Any liquid oil will work (olive, corn, canola, etc.) But be aware that different oils have slightly different flavors, so the tortillas might taste slightly different.
Margarita says
Never seen a recipe for flour tortillas with oil, I have to try. I am Mexican and in the north of the country is where we eat flour tortillas and just make it only with flour, shortening and hot water and will mix with your hand.
Sorry for my bad english.
Barbara Conley says
Margarita,
Your English is fine. I am not Mexican, but love the cuisine.
My mother could make the best homemade tortillas and she never used a mixer, always her hands.
We have her flat black iron skillet she used for years making them.
Thank you!
Glad you posted.
Sobee Revera says
I will be trying YOUR Tortilla Recipe. My Great Grandmother had always made her Own and they were the BEST. She e made them when she was younger to make a living, as she got older she made them for fun and for Family Members ONLY. Bless her heart, she ALWAYS thought of her family . I MISS You Great Grandma. YOU were loved by many.
Cynthia says
How are you? I have a dilemma 🙁
I've made these 4 times in the past year and I roll out the tortilla until its very very thin but once cooked through they thicken and aren't pliable, but they taste great I added minced garlic, basil and black pepper this last time because I just knew they would turn out the same so it's more like a flatbread What am I doing wrong? Could I be over kneading the bread because I do it by hand or what cohld it be?
Michelle says
Hmmm... that's weird. I would guess since they don't bend, they might be over-cooked. You could try cooking them for a shorter time. Or, I just thought of this while I was typing, your skillet needs to be HOT. It could be that the skillet isn't hot enough and it's cooking it more like a traditional quick bread than a tortilla. Since a tortilla is so thin, you just need to cook hot on the outsides for 30 seconds to a minute (You'll know when your skillet gets too hot because there will be black burnt spots on the tortillas). I might compare the process to searing a steak. I hope this helps!
Judy says
ROLLING OUT DILEMIA: I saw cooking show where they placed the ball of dough between two pieces of plastic wrap and pushed down on it with a glass pie pan. perfect circles.
Lori says
Actually this recipe resemble more of an Indian roti. Its basically the same but use hot water and after making the dough, rub it down with oil to keep it soft for rolling out. Not sure why everything gets labeled a tortilla, guess its easy for people to grasp.
Kati says
I was so scared to make these! But they turned out amazing! If I hadn't run out of tortillas with no time to go to the store, I would've never thought to make them. These were a huge hit with my whole family! Will be making them from now on!
Samantha says
Do you suggest using table salt or kosher salt with this recipe? Thanks in advance!! =o)
Michelle says
I just use table salt.
Eva mendez says
I always make my tortillas but coming from a very traditional mexican family my grandmother and mother never used oil. They would use Manteca (lard) or vegetable shortening. They were awesome tortillas. I must try oil next time.
Daisy says
I made these tonight and they turned out great. Thanks so much!
Michelle says
Yay! Glad they turned out for you!
Kara says
Could a tortilla press be used to make these? I have one that I have used when making corn tortillas with the store-bought masa harina. Thanks!
Michelle says
I've not tried it. I've found the flour tortilla dough to be a little more finicky than the masa harina dough. Let me know how it goes if you try it though!
Lauren says
Very delicious
Tracy R says
Easy, soft and delicious. I have made this recipe too many times to count!