Flour Tortilla Recipe
Soft and pliable homemade tortillas, perfect for tacos, wraps, or snacking.
There’s something undeniably comforting about biting into a freshly-made flour tortilla. It’s warm, soft, and almost cloud-like, with a gentle chewiness that complements any filling beautifully. On a rainy day or a sunlit afternoon, the aroma of freshly cooked tortillas wafting through the kitchen feels like a warm hug. Making tortillas from scratch might sound ambitious, but it’s surprisingly easy and rewarding. My first encounter with homemade tortillas was at a tiny family-run Mexican eatery where I worked one summer. The owner insisted that store-bought just wouldn’t do for their authentic tacos. The secret to their pillowy texture seemed to lie in a simple, patient method and a pinch of love. This recipe captures that same magic, with a little trick: allowing the dough to rest ensures it rolls out thin and cooks up perfectly tender. Serve them warm, straight from the pan, filled with your favorite ingredients, or simply with a smear of butter. They bring a homemade touch to weekend brunches, or elevate any taco night to something special.
Step-by-Step
- 01Step 1 / 8
In a large bowl, whisk together the flour, salt, and baking powder until well combined.
- 02Step 2 / 8
Add the shortening to the flour mixture.
Use your fingers to rub the shortening into the flour until it resembles coarse crumbs.
- 03Step 3 / 8
Pour in the warm water gradually, mixing with your hands until a soft dough forms.
It should be smooth and slightly tacky.
- 04Step 4 / 8
Transfer the dough to a lightly floured surface and knead for about 5 minutes until elastic and smooth.
- 05Step 5 / 8
Divide the dough into 12 equal portions and roll them into balls.
Cover with a cloth and let them rest for at least 15 minutes.
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- 06Step 6 / 8
On a floured surface, roll each dough ball into a 6- to 8-inch circle.
Try to keep them even for uniform cooking.
- 07Step 7 / 8
Preheat a large skillet over medium-high heat.
Cook each tortilla for about 30 seconds on each side, or until brown spots appear.
- 08Step 8 / 8
Keep the cooked tortillas warm in a towel as you cook the rest to maintain their softness.
Chef Tips
- •If the dough is too sticky to handle, sprinkle in a little more flour, but be careful not to overdo it.
- •Allowing the dough to rest is crucial for easy rolling and better texture.
- •For extra flavor, consider adding a pinch of cumin or smoked paprika to the flour mixture.
- •To keep tortillas warm, use a tortilla warmer or wrap them in a clean kitchen towel.
- •If you prefer a richer flavor, use lard instead of vegetable shortening.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can make the dough ahead and store it in the fridge for up to 24 hours. Let it come to room temperature before rolling.
What can I substitute?+
You can use olive oil instead of shortening, but note that this may slightly change the texture.
How do I store leftovers?+
Store leftover tortillas in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
