Homemade flour tortillas are soft and pliable discs made from a simple dough of flour, salt, baking powder, water, and butter. They're superior to store-bought versions because they're fresher, more tender, and ready to serve warm.
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In a large bowl, add the all-purpose flour, salt, and baking powder.
Whisk the dry ingredients together until well combined.
In a separate container, heat the water and melt the stick of unsalted butter into it.
Slowly pour the warm water and butter mixture into the flour, mixing with your hands until the dough becomes crumbly.
Continue mixing and begin to knead the dough in the bowl. Knead for about 10 minutes until it becomes a firm, smooth ball that no longer sticks to the bowl.
Cover the dough ball with a damp paper towel and let it rest for 10-15 minutes.
Lightly flour a work surface and place the rested dough on it.
Cut the dough into 8 equal pieces.
Form each piece into a smooth ball by tucking the edges underneath.
Place the dough balls back in the bowl and keep them covered with the damp paper towel to prevent a crust from forming.
Take one dough ball and roll it out on the floured surface into a thin, even circle. Rotate the dough as you roll.
Preheat a comal or griddle over medium heat.
Place the rolled-out tortilla on the hot comal. Cook until bubbles form on the surface, then flip.
Cook the second side until it starts to puff up, then flip one more time to let it fully inflate. You can press gently with a spatula to help it puff.
Remove the cooked tortilla and keep it warm in a towel while you cook the rest.
Optionally, serve warm tortillas with butter and a sprinkle of salt.
Store cooled tortillas in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat on a dry skillet over medium heat for 30 seconds per side.
skillet or griddle · rolling pin or tortilla press
Stack them in a clean kitchen towel immediately after cooking while still warm. This traps steam and keeps them pliable. Store in an airtight container or wrap tightly in plastic wrap.
Yes. Prepare the dough up to 2 days in advance and refrigerate it in an airtight container. Let it come to room temperature for 30 minutes before rolling and cooking.
Flour tortillas are softer and more pliable due to gluten development; corn tortillas are thinner, nuttier, and gluten-free. Flour tortillas are better for burritos and quesadillas.
Aim for 1/8-inch thick—thin enough to be pliable but thick enough to hold fillings without tearing. Practice helps; thinner tortillas cook faster.
Yes. Cool completely, stack with parchment paper between each tortilla, wrap tightly, and freeze for up to 3 months. Reheat on a skillet or griddle.
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