Homemade Flour Tortillas
Homemade flour tortillas are soft, pliable flatbreads made with just flour, water, butter, salt, and baking powder—no yeast required. This simple recipe yields fresh, restaurant-quality tortillas in under 30 minutes.
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Homemade flour tortillas are soft, pliable flatbreads made with just flour, water, butter, salt, and baking powder—no yeast required. This simple recipe yields fresh, restaurant-quality tortillas in under 30 minutes.
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In a large bowl, whisk together the flour, salt, and baking powder.
Add the softened butter and use a fork to cut it into the flour mixture until it resembles coarse crumbs.
Pour in the lukewarm water and stir with a spatula until a sticky dough ball forms.
Turn the dough out onto a lightly floured surface and knead briefly until it comes together.
Divide the dough into 5 equal portions.
Roll each portion into a smooth ball, place them on the work surface, cover with a tea towel, and let rest for 30 minutes.
On a floured surface, roll each dough ball into a 12-inch round, or as thinly as possible.
Heat a dry skillet or comal over medium-high heat. Cook one tortilla at a time for about 30 seconds per side, until puffed and lightly browned in spots.
Repeat with the remaining dough balls. Stack the cooked tortillas on a plate.
Store cooled tortillas in an airtight container at room temperature for up to 2 days; reheat in a dry skillet over medium heat for 15–20 seconds per side, or wrap and microwave for 30 seconds.
Tortilla press (or rolling pin) · Cast-iron skillet or griddle
Yes. Prepare the dough up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Bring to room temperature before rolling and cooking.
Flour tortillas are softer and more pliable due to gluten; corn tortillas are sturdier and gluten-free. Flour tortillas work better for burritos and quesadillas.
Overworking the dough develops too much gluten; knead gently. Also ensure you're using lukewarm water and not cooking too long on high heat.
Yes. Cool completely, stack with parchment between each, wrap in foil, and freeze up to 3 months. Reheat directly on a skillet or in a microwave.
No. A rolling pin and two sheets of plastic wrap or parchment work just as well for flattening dough evenly.
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