3-Ingredient Flour Tortillas

Name: 3-Ingredient Flour Tortillas With Heavy Cream
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 24 servings
Cuisine: Mexican
Ingredients: 6 cups all-purpose flour, plus more for dusting; 2.5 tsp salt; 3 cups heavy cream; 3/4 cup hot water

These 3-ingredient flour tortillas deliver restaurant-quality softness and pliability using heavy cream for a rich, tender crumb. No lard, no yeast—just flour, salt, heavy cream, and hot water.

🌍Mexican 🏷️Flour tortillas 🏷️Homemade tortillas 🏷️3-ingredient recipe 🏷️Soft tortillas Heavy cream

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TikTok

Total

55 min

Servings

24

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok

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Ingredients

6 cups all-purpose flour, plus more for dusting
2.5 tsp salt
3 cups heavy cream
3/4 cup hot water

4 Ingredients

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Instructions

1
In a large bowl, combine the all-purpose flour and salt. Mix with your hands to combine.
2
Slowly pour in the heavy cream while mixing with your hands to incorporate.
3
If there are still dry spots of flour, add the hot water and continue mixing until a sticky dough begins to form.
4
Cover the bowl with plastic wrap and let the dough rest for about 5 minutes.
5
After resting, transfer the dough to a clean work surface and knead for about 5 minutes, or until the dough is smooth and no longer sticky.
6
Divide the dough into balls of your desired size. Roll each piece into a smooth ball.
7
Place the dough balls on a parchment-lined surface, cover with plastic wrap and a kitchen towel, and let them rest for at least 20 minutes.
8
While the dough rests, preheat a comal or griddle over medium heat.
9
On a lightly floured surface, take one dough ball, dust it with more flour, and press it flat with your fingers.
10
Use a rolling pin to roll the dough into a thin, round tortilla, flipping and rotating as you go to maintain a circular shape.
11
Shake off any excess flour and carefully place the tortilla on the hot comal.
12
Cook for about 20 seconds on the first side, until it begins to blister.
13
Flip the tortilla and cook for another 15-20 seconds on the second side.
14
Flip one last time and cook for about 5 more seconds, allowing the tortilla to puff up.
15
Remove the cooked tortilla from the comal and place it in a kitchen towel to keep warm and soft. Repeat with the remaining dough balls.

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Tips & Notes

Pro tips

Knead dough for 5–7 minutes until smooth and elastic; underworked dough will tear when rolling.
Let dough rest 20–30 minutes before rolling—this relaxes gluten and prevents shrinking.
Use a cast-iron skillet or griddle preheated to medium-high for even browning; too low and tortillas dry out, too high and they burn.
Stack cooked tortillas in a clean kitchen towel to trap steam and keep them soft and pliable.

Substitutions

Heavy cream → sour cream (produces slightly less tender tortillas; use 2.5–3 cups)
All-purpose flour → bread flour (will yield chewier, slightly tougher tortillas)
Hot water → warm milk (adds richness but may require 5–10 minutes longer kneading)

Storage & make-ahead

Store cooled tortillas in an airtight container at room temperature for up to 2 days, or stack, wrap, and freeze for up to 3 months. Reheat in a dry skillet 15–20 seconds per side.

Equipment

cast-iron skillet or griddle · rolling pin · kitchen scale (optional but recommended for consistency)

Common Questions

Can I make these tortillas ahead of time?

Yes. Store cooled tortillas in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a dry skillet or directly over a gas flame for 15–20 seconds per side.

Why use heavy cream instead of lard or oil?

Heavy cream creates an exceptionally tender, rich dough without the density of lard. It also produces a subtle flavor and soft texture without additional fat or shortening.

What's the ideal thickness for rolling?

Aim for roughly 1/8-inch thick. Thinner tortillas crisp slightly; thicker ones stay chewier. Use a ruler or eye it against a coin for consistency.

How do I know when the tortilla is fully cooked?

Cook 30–45 seconds per side until light brown spots appear and the tortilla puffs slightly. The bottom should have golden-brown patches but remain soft.

Can I substitute heavy cream?

Sour cream or Greek yogurt can work in a pinch (use 2.5–3 cups), though they may produce a slightly less tender result. Whole milk alone will not replicate the richness.