Step up taco night with these delicious homemade flour tortillas. Made with 4 simple ingredients, these flat breads come together in no time!
Like many of you, I love the convenience of store-bought flour tortillas. Especially nowadays since there seems to be a much larger selection of brands. Most of them are way better than the singular brand I remember we had growing up *cough* Mission *cough*.
That being said when I’m feeling fancy and want the good stuff, I have to make my own flour tortillas at home. Not only are they much easier to make than you might think. But the taste and elasticity of freshly made flour tortillas will always beat reheated store-bought tortillas every day.
It’s as Simple as Four Ingredients
- Flour – Obviously the most important ingredient in flour tortillas is flour. And personally, I always like to use regular old all-purpose flour. Not only is it something that most of us already have on hand, but also works perfectly in this recipe. However, if you do want to use a different type of flour like bread flour or whole wheat then feel free to do so. Just keep in mind that whole wheat will likely need a splash or two more water than the recipe below calls for.
- Fat – The second most important ingredient is some type of fat. Not only will it add a bit of flavor to the tortillas. But most importantly will make sure that they remain soft and pliable after cooking them. And you have the option of either lard, shortening, or softened butter. All of them will work fine, but in my opinion, the lard or butter will make the most delicious tortillas.
- Salt – Salt is important for adding flavor to the tortillas. However, if you are on a low-sodium diet you can reduce the amount of salt or omit it completely. The tortillas will still turn out great.
- Water – And lastly there’s water, which is used to combine everything together. Just make sure that the water is warm, but not hot when added to the flour and fat. Try and shoot for something around 100℉/38℃.
Tips, Tricks & Suggestions
- Storage: The best way to store these flour tortillas is to place them in a plastic bag and make sure to remove as much air as possible. They should last at least 5 days, or up to a week in your fridge. Or you can store them in your freezer where they will last up to 6 months.
- How to reheat: The best way to reheat these tortillas is to place them between some paper towels and microwave them for a minute.
- Want some great ways to use these tortillas?: Then check out our recipes for Breakfast Enchiladas, Bacon Breakfast Burritos, & Steak Fajitas.
Flour Tortillas Recipe
Prep time: 40 minutes
Cook time: 10 minutes
Servings: 8 Large tortillas or 16 small tortillas
Ingredients
2 Cups of all-purpose flour, plus more for rolling out the tortillas
¼ Cup of fat like lard, shortening, or softened butter
1 Teaspoons of salt
¾ Cup of warm water (roughly 100℉)
Instructions
- Mix the salt into the warm water until fully dissolved and set aside.
- Make the dough: In a large mixing bowl add the flour and lard/shortening/butter. Then use your hands to squeeze and press the fat into the flour until thoroughly incorporated.
You basically want the consistency to be similar to a pie crust in that the flour and fat will clump up when pressed together. Next, pour the warm salted water into the bowl and combine everything with your hands until a shaggy dough is formed.
The consistency shouldn’t be too sticky or too dry, sort of like Play-doh. If it is too sticky then simply add in a tablespoon or more of flour, if it is too dry then add another splash or two of water.
- Knead the dough either by hand on a clean flat surface or in a stand mixer for 5 minutes or until it is smooth.
- Rest the dough: Cover the dough with a clean towel or plastic wrap and let it rest for at least 30 minutes. This step is extremely important as it will allow the gluten in the flour to relax making it soft and easy to roll out.
- Divide the dough: At this point, you need to decide whether you want large tortillas for burritos or small tortillas for tacos. And if you want to be extra precise you can weigh each piece of dough with a kitchen scale. For burrito-sized tortillas simply divide the dough into 6 to 8 equally sized pieces roughly 70 to 80 grams each. For taco-sized tortillas divide the dough into 16 to 20 equally sized pieces roughly 25 to 30 grams each. Once the dough is divided roll each piece into round circles and cover them with a clean towel.
- Form the tortillas: Lightly flour a clean flat surface and place one of the balls of dough down on it. Use your hands to press down on the ball until it forms a small disk.
Then use a lightly floured rolling pin and roll out the dough once.
Flip the dough 45 degrees and roll it out again.
Repeat this process of flipping and rolling the dough until it is flat enough that it is almost translucent.
Set that tortilla aside, cover it with a clean towel, and roll out the remaining pieces of dough.
- Cook the tortillas: Place a large pan (preferably cast iron) over medium to medium-high heat. Once the pan is hot place one of the uncooked tortillas on it.
Let the tortilla cook for 30 seconds, then flip it over and let cook on the other side for an additional 15 seconds.
Remove the cooked tortilla from the pan and keep it warm between some clean towels. Repeat this until all of the tortillas are cooked.
- Use your homemade flour tortillas however you like and enjoy!
Flour Tortillas Recipe
Servings: 16 small tortillas
Ingredients
- 2 Cups of all-purpose flour plus more for rolling out the tortillas
- ¼ Cup of fat like lard shortening, or softened butter
- 1 Teaspoons of salt
- ¾ Cup of warm water roughly 100℉
Instructions
- Mix the salt into the warm water until fully dissolved and set aside.
- Make the dough: In a large mixing bowl add the flour and lard/shortening/butter. Then use your hands to squeeze and press the fat into the flour until thoroughly incorporated. You basically want the consistency to be similar to a pie crust in that the flour and fat will clump up when pressed together. Next, pour the warm salted water into the bowl and combine everything with your hands until a shaggy dough is formed. The consistency shouldn’t be too sticky or too dry, sort of like Play-doh. If it is too sticky then simply add in a tablespoon or more of flour, if it is too dry then add another splash or two of water.
- Knead the dough either by hand on a clean flat surface or in a stand mixer for 5 minutes or until it is smooth.
- Rest the dough: Cover the dough with a clean towel or plastic wrap and let it rest for at least 30 minutes. This step is extremely important as it will allow the gluten in the flour to relax making it soft and easy to roll out.
- Divide the dough: At this point, you need to decide whether you want large tortillas for burritos or small tortillas for tacos. And if you want to be extra precise you can weigh each piece of dough with a kitchen scale. For burrito-sized tortillas simply divide the dough into 6 to 8 equally sized pieces roughly 70 to 80 grams each. For taco-sized tortillas divide the dough into 16 to 20 equally sized pieces roughly 25 to 30 grams each. Once the dough is divided roll each piece into round circles and cover them with a clean towel.
- Form the tortillas: Lightly flour a clean flat surface and place one of the balls of dough down on it. Use your hands to press down on the ball until it forms a small disk. Then use a lightly floured rolling pin and roll out the dough once. Flip the dough 45 degrees and roll it out again. Repeat this process of flipping and rolling the dough until it is flat enough that it is almost translucent. Set that tortilla aside, cover it with a clean towel, and roll out the remaining pieces of dough.
- Cook the tortillas: Place a large pan (preferably cast iron) over medium to medium-high heat. Once the pan is hot place one of the uncooked tortillas on it. Let the tortilla cook for 30 seconds, then flip it over and let cook on the other side for an additional 15 seconds. Remove the cooked tortilla from the pan and keep it warm between some clean towels. Repeat this until all of the tortillas are cooked.
- Use your homemade flour tortillas however you like and enjoy!
