Description
This recipe for Homemade Flour Tortillas delivers soft, pliable Mexican flatbreads made from simple pantry staples. Perfect for wraps, tacos, or burritos, these tortillas are easy to prepare on the stovetop and can be customized for softness or chewiness. Enjoy fresh or store for later use with simple reheating tips.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- ¼ cup vegetable oil or lard
- ¾ cup warm water
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder until evenly combined.
- Add Fat and Combine: Add the vegetable oil or lard to the dry ingredients and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add Water and Form Dough: Slowly pour in the warm water while stirring until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 3–5 minutes until it becomes smooth and elastic.
- Divide and Rest: Divide the dough into 8 equal pieces, shape each piece into a ball, and cover with a damp towel. Let the dough rest for 20–30 minutes.
- Preheat Cooking Surface: Heat a dry skillet or griddle over medium-high heat until hot.
- Roll Out Tortillas: On a lightly floured surface, roll each dough ball into a thin circle about 6–8 inches in diameter.
- Cook Tortillas: Place each rolled tortilla on the hot skillet and cook for 30–60 seconds per side, or until bubbles form and brown spots appear.
- Keep Warm: Transfer cooked tortillas to a clean towel and cover to keep them warm and soft while you cook the remaining tortillas.
Notes
- Tortillas are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Reheat tortillas on a skillet or in the microwave wrapped in a damp towel to restore softness.
- For softer tortillas, increase the amount of oil used; for chewier tortillas, knead the dough a bit longer.
