Would you like to save this?
We'll email this post to you, so you can come back to it later!
Flour Tortilla Recipe
Soft, flexible, and downright delicious, this Flour Tortilla Recipe brings a taste of authentic Mexican cuisine to your kitchen with just a handful of pantry staples.
A homemade flour tortilla is more than just a simple wrap—it’s a piece of food history, passed down through generations from Mexico’s northern kitchens. What makes this recipe special is its simplicity: no fancy equipment, no exotic ingredients, just all-purpose flour, a bit of fat, water, and a sprinkle of salt. You’ll get warm, pillowy rounds that outshine store-bought tortillas in both flavor and texture.
Honestly, I love making these on weekend mornings when the sun streams through my kitchen window. There’s something grounding about mixing dough by hand and watching it come alive as the gluten develops. Plus, you control every element—soft, flexible, and perfectly thin. According to a recent survey of home cooks, 78% say homemade tortillas taste fresher and feel more satisfying than mass-produced ones. So let me walk you through my easy method for the best Flour Tortilla Recipe you’ll ever try.
Why You’ll Love This Recipe
- No special tools—just a rolling pin (or your clean wine bottle!)
- Ready in under 45 minutes, from pantry to plate
- Soft and flexible—no cracking, even when folded
- Authentic Mexican cuisine vibe, right at home
- Customizable: swap fats or flours to suit your taste
- Economical—costs pennies each, beating the grocery price every time
- Kid-friendly: little hands love rolling out dough
- Gluten development without kneading machine—easy on the arms!
Ingredients
– 2 cups (240 g) all-purpose flour (King Arthur Flour recommended for consistency)
– 1 teaspoon fine sea salt (Diamond Crystal or Morton)
– 1 teaspoon baking powder (for fluffiness)
– 2 tablespoons lard or vegetable shortening (Crisco for a neutral flavor; olive oil for a lighter touch)
– ¾ cup (180 ml) warm water (about 110°F; helps the dough hydrate evenly)
– Optional: 1 tablespoon melted butter (brushed on hot tortillas for extra richness)
Tips:
– Swap half the flour for whole wheat flour for a nuttier twist (adds fiber and depth).
– Use warm water straight from the tap, not boiling—too hot can kill structure.
– If you’re dairy-free, coconut oil works nicely in place of lard.
Directions
- Mix dry ingredients. In a large bowl, whisk together the flour, salt, and baking powder until they look uniform. (This even distribution keeps every tortilla tasting consistent.)
- Cut in the fat. Add lard or shortening in chunks, then use your fingertips or a pastry cutter to blend until the mix resembles coarse crumbs. Tiny pea-size bits ensure flakiness.
- Pour in warm water. Drizzle it gradually, stirring with a fork until a shaggy dough forms—don’t worry if it’s rough.
- Knead until smooth. Turn the dough onto a lightly floured surface and knead for 3–4 minutes, or until it’s soft and slightly springy. You’ll feel the gluten give—it’s ready when it holds shape without tearing.
- Rest the dough. Divide into 8–12 equal balls (depending on your tortilla size), then cover with a damp towel and let rest for 20 minutes. This chill time relaxes the gluten, making rolling easier.
- Roll out. One ball at a time, flatten with your hand, then roll into a thin circle (6–8 inches across). Aim for even thickness—rotating as you roll helps.
- Cook on a hot skillet. Heat a dry cast-iron or nonstick pan over medium-high heat. When it’s sizzling hot, place a tortilla on it, cook 30–45 seconds until bubbles form, flip, and cook another 20–30 seconds. You want pale brown spots, not char.
- Keep them warm. Stack cooked tortillas in a tortilla warmer or wrap in a clean kitchen towel to retain steam and softness. Brush with butter if you like.
Servings & Timing
Yield: Makes 8–12 tortillas (6-inch each)
Prep Time: 15 minutes (mixing + kneading)
Rest Time: 20 minutes (gluten relaxation)
Cook Time: 10 minutes total (all tortillas)
Total Time: 45 minutes
Variations
– Garlic & Herb: Stir 1 teaspoon garlic powder and 2 tablespoons chopped cilantro into the dough.
– Whole Wheat Blend: Use 1 cup whole wheat flour and 1 cup all-purpose for a heartier taste.
– Spinach Tortillas: Purée ½ cup cooked spinach into the water for color and nutrients.
– Vegan-Friendly: Swap lard for coconut oil and brush with olive oil instead of butter.
– Spiced Up: Add ½ teaspoon chili powder or smoked paprika for a mild kick.
– Gluten-Free Twist: Use a gluten-free 1-to-1 flour blend and xanthan gum for binding.
Storage & Reheating
Store in an airtight bag at room temperature for up to 2 days. For longer life, freeze flat between parchment sheets for up to 3 months. To reheat, thaw at room temp, then warm on a hot skillet or microwave wrapped in a damp towel for 20 seconds. These tortillas also work great as make-ahead shells for fajita night—just reheat and fill.
Notes
– Dough stiffness varies by brand of flour and humidity; add a teaspoon more water if it feels too dry.
– If your rolling pin sticks, sprinkle a little flour on the dough and pin—it helps without toughening the crust.
– Testing first tortilla: if it puffs wildly, your pan is too hot—lower the heat a notch.
– I’ve learned from trial that a quick rest under a damp cloth keeps the dough from drying out and cracking.
FAQs
Q: Why didn’t my tortillas puff?
A: Puffing relies on steam. Make sure your pan is hot and dough circles are uniformly thin.
Q: Can I use olive oil instead of lard?
A: Yes—olive oil gives a softer, slightly fruity note, though lard yields the classic chew.
Q: How thin should I roll them?
A: Aim for about 1/16 inch thick; you should almost see fingers through the dough.
Q: Can I make dough ahead?
A: Absolutely—store the dough balls in the fridge for up to 24 hours; bring to room temp before rolling.
Q: Any tip for storage smells?
A: Place a folded paper towel in the airtight bag to absorb moisture and prevent any musty scents.
Q: What’s the best pan to use?
A: A well-seasoned cast-iron skillet or a heavy nonstick griddle both work beautifully.
Q: Why is my dough tearing?
A: Let it rest longer under a damp towel; relaxed gluten rolls out without snapping back.
Q: Are flour tortillas healthy?
A: Homemade ones let you control ingredients—skip additives, adjust fat, and use whole grains if you like.
Conclusion
These homemade flour tortillas are soft, flexible, and absolutely delicious—no preservatives, no plastic packaging, just pure comfort. Give this Flour Tortilla Recipe a try and taste the difference that a little love and simple ingredients can make. Let me know how yours turn out, and don’t forget to explore my Homemade Corn Tortillas next for a full taco spread!
Flour Tortilla Recipe
Ingredients
- 240 g cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder for fluffiness
- 2 tablespoons lard or vegetable shortening
- 180 ml cup warm water about 110°F; helps the dough hydrate evenly
- 1 tablespoon melted butter optional, for brushing on hot tortillas for extra richness
Instructions
- In a large bowl, whisk together the flour, salt, and baking powder until well combined.
- Add lard or shortening and blend with fingertips or a pastry cutter until mix resembles coarse crumbs.
- Gradually drizzle warm water into the mix, stirring with a fork until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 3-4 minutes until soft and slightly springy.
- Divide into balls, cover with a damp towel, and let rest for 20 minutes to relax the gluten.
- Flatten and roll each ball into a thin circle, around 6-8 inches in diameter.
- Heat a skillet, cook tortillas until bubbles form, flip, and cook until pale brown spots appear.
- Stack cooked tortillas in a tortilla warmer to retain steam and softness.
