If you’ve never made homemade flour tortillas before, you’re missing out on the softest and most tender flour tortilla you’ve ever had in your life! I can’t go back to store-bought tortillas now that I’ve made my own flour tortillas!
Homemade flour tortillas
These are truly the softest and most tender flour tortillas I’ve ever had.
I never truly thought to make homemade flour tortillas because it’s just so much easier to pick up a pack at the store when you’re in a pinch.
Of course, that’s where you sacrifice quality, right? Convenience sometimes is greater than quality though but if you have the time, I implore you to make these homemade flour tortillas!
You may never want to just “run to the store” for them again!
I feel like any Mexican dish would be elevated to the next level by using homemade flour tortillas.
I don’t ever want to buy store-bought again.
Next time, I’m going to make a large batch of these homemade flour tortillas and then freeze them!
Can I make this gluten-free?
If you use gluten-free flour, yes.
Can I make this with a hand mixer or use my hands?
Yes, you can use either but I would say a hand mixer might not work as great as your hands!
Can I substitute the oil for lard or another fat?
You can but make sure it’s measured melted.
My dough keeps shrinking when I stretch it.
Let it sit out at room temperature longer.
How long are these good in the refrigerator?
Definitely at least a week and max of two weeks.
How would I reheat them?
Put them on a plate and wet a paper towel, wring it, then cover the tortillas when you reheat them so they don’t dry out.
Or you could use gentle heat in a toaster oven to reheat them.
Can I sub out the flour for cornmeal to make corn tortillas?
I honestly haven’t made it that way before so I’m not sure if the consistency would be right and whether or not they would actually form a dough.
Can I freeze these?
Yes, they would do well frozen and to reheat use a toaster oven or gentle heat in a skillet.
Once you’ve made these homemade flour tortillas, you should use them for these recipes:
Pretty sure when you make these yourself, you won’t ever want to go back to those store-bought kind. They’re just not the same. Trust me.
Homemade Flour Tortillas
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup vegetable oil
- 1 cup warm water
- In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt and baking powder. Mix on low for 30 seconds until dry ingredients are incorporated.
- With the mixer running at medium speed, add the vegetable oil and warm water.
- Continue to mix on low until mixture starts to come together and starts to form a smooth ball.
- Transfer dough to a well-floured surface and divide dough until you get approximately 16 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
- Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
- After dough has rested, heat a non-stick pan over medium-high heat.
- Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other.
- When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. At that point, flip it and cook the same way on the other side, but for slightly less time, 20-30 seconds. You want the tortilla soft and to have little brown spots on it. You don't want to cook the tortilla too much that it becomes crispy.
- Place cooked tortillas on a plate. You can stack them on top of each other to cool.
- If you're freezing them, wait til the tortillas are completely cool before storing them in a ziploc bag. If you using them immediately, go for it!