The Best and Easiest Homemade Flour Tortillas

5 from 1 vote

The Best and Easiest Homemade Flour Tortillas

Freshly homemade flour tortillas are a simple and delicious alternative to store-bought tortillas, made with just a few basic ingredients like flour, salt, baking powder, and lard or oil. They are soft, pliable, and versatile, perfect for wrapping around your favorite fillings, from tacos and burritos to sandwiches and wraps. You'll never go back to store bought again!

Prep Time20

Cook Time30

Resting Time30

Total Time1 20

Course: Bread

Cuisine: Mexican

Servings: small tortillas

Calories: 125kcal

Author: Marie

Ingredients

2 cups all purpose flour can also use bread flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup lard (or vegetable oil) or shortening
1/2 cup warm milk or water; up to 3/4 cup

Instructions

Mix and Divide the Dough

Add flour, baking powder, and salt to the bowl of a standing mixer and stir to combine.
Add oil or lard to the flour mixture and use a fork to combine so that the mixture is dry and crumbly
Slowly add the milk or water and beat dough on low speed for about 4 minutes. If dough is overly dry add more milk or water, about 2 tablespoons at a time.
Divide dough equally into 12 small balls and let rest for 30 minutes. May also divide dough into 8 balls for medium sized or 6 balls for large tortillas.

To Shape and Cook the Tortillas

When you are ready to cook the tortillas, heat a pancake griddle or large frying pan over moderate heat (or use an electric griddle) and prepare to form the tortillas.
Use flour to lightly coat top and bottom of each dough ball before rolling out. Pat down each ball taking care to keep them circular.
Using a rolling pin, gently flatten the dough balls and then roll out in a very thin circle. Aim for a diameter of about 6 to 7 inches. It helps a lot to roll gently and turn the tortilla often and ensure there is enough flour on each side to prevent sticking. Roll from the center to the edges.
Place the rolled tortillas on preheated (on high) griddle or pan (medium high heat) and flip when they start to bubble - about 30 seconds to 1 minute on each side (depending on how powerful your stove is). If you overcook them, the tortillas will become hard and crispy so take care to only cook as long as needed to get a few small brown spots.
The tortillas shouldn't have much color but they will get a few small brown spots when they are ready to be flipped.
Stack the tortillas on top of one another under a towel to trap steam and transfer, once cooled, to a sealed storage bag or container.

Notes

1. Make ahead: You can make the tortilla dough ahead of time and refrigerate it. This will allow the flavors to develop and make the dough easier to work with. Roll out the tortillas and stack them with layers of wax paper or parchment paper in between. Wrap them in plastic wrap or a zip-top bag and refrigerate for up to 3 days before cooking them.

2. Storage: Store cooked tortillas in an airtight container at room temperature for up to 2 days. You can also store them in the refrigerator for up to a week.

3. Freezing: To freeze tortillas, place them in a zip-top freezer bag with layers of wax paper or parchment paper in between to prevent sticking. Freeze for up to 3 months. To thaw, remove the tortillas from the freezer and let them come to room temperature before heating them up.

4. Reheating: To reheat tortillas, wrap them in foil and place them in a preheated 350°F oven for 10-15 minutes. You can also wrap them in a damp paper towel and microwave them for 15-20 seconds. For crispy tortillas, heat them in a dry skillet over medium-high heat for a few seconds on each side.

It's important to note that tortillas are best when eaten fresh. If you're planning to make a large batch, it's best to freeze them immediately after cooking for the best quality.

Nutrition