Homemade Flour Tortillas are easier to make than you might think. With a few basic ingredients and a little time, you can have fresh, delicious flour tortillas ready for tacos, burritos, and more!
Homemade Flour Tortillas
Tortillas made from scratch taste totally different from the store bought kind. If you have never enjoyed a fresh, warm tortilla with butter on it, well, it is a delicious experience!
To make flour tortillas, you only need 5 ingredients, and that includes the salt!
This is a fun recipe for the kids to help with. Let them roll the dough balls. I don’t recommend letting them fry them as the skillet is very hot.
What is the Best Flour for Tortillas?
All purpose flour is what I like to use. Simple, and widely available.
I have not tried making these with self rising flour. If you do, don’t add the baking powder or salt.
Also if you do, maybe try only making a half batch of the recipe as a test, in case they don’t turn out to your liking.
Here are the steps to make these delicious homemade flour tortillas:
You can use your hands to make the tortillas if you don’t have a rolling pin.
There are also tortilla presses for sale if you think you will be making these often. I have one listed below.
The bubbles are a lot like the ones that can happen when baking a fresh pizza.
The bubbles are where the browned spots come from. Those areas are touching the hot skillet longer.
As you cook the tortillas, place them in a homemade warmer, made from a towel on a plate. Easy!
There are warmers you can buy, and I have found them at the thrift stores as well. But the towel works fine!
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If you make these homemade tortillas, please let me know! Leave a comment with a star rating below. I would like to know how you liked them!
Homemade Flour Tortillas
- 3 cups All Purpose Flour
- 1 1/2 tsp Salt
- 1 1/4 tsp Baking Powder
- 1/3 cup Lard or coconut oil, bacon fat*, room temp. butter
- 1 cup Hot Water
- Stir together the flour, salt, and baking powder.
- Add the lard and use your hands to mix the lard into the dry ingredients, squeezing them together until the mixture resembles pea sized crumbles.
- Pour in the hot water and stir the mixture until the dough comes together and the flour is incorporated.
- Turn the dough out onto a lightly floured surface. Knead the dough, turning 90° each time, for a couple of minutes.
- Form the dough into a flat ball shape, about 2" thick, and divide into 16 equal pieces by cutting into wedges, like a cake or pizza.
- Cover the dough with a lightly damp paper towel. Let rest for at least 15 minutes (This resting period will help prevent dough from snapping back when rolled).
- Roll the wedges into balls.
- Heat a skillet (preferably cast iron or nonstick) on medium-high heat.
- Press a dough ball flat with your hand, then roll it thin using a rolling pin, tortilla press, or your hand.
- Set the tortilla dough in the hot skillet to cook. When you see the dough bubble, it's time to flip it over. Cook on second side and remove to a towel lined plate and cover.
- While one tortilla cooks, roll out the next one. It is best to cook one at a time (Don't stack the uncooked dough as it will stick together).
- Keep the tortillas warm in the towel lined plate.
- Make tacos, small burritos, or eat warm with butter.
- Store in the fridge or freezer in an air-tight container.
Resources to Make this Recipe and More
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