Homemade Flour Tortillas

Soft, pliable, and full of flavor, these Homemade Flour Tortillas are a game-changer for tacos, wraps, quesadillas, and more. Made with just a few basic ingredients, they cook up in minutes and taste so much better than store-bought!

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons fine sea salt
• 1 teaspoon baking powder
• 5 tablespoons unsalted butter, softened
• 1 cup hot water (add more as needed)

Instructions

1. Mix the dry ingredients:
   In a large mixing bowl, whisk together the flour, salt, and baking powder.
2. Incorporate the butter:
   Add the softened butter and use your hands to work it into the flour until the mixture resembles fine crumbs or damp sand.
3. Form the dough:
   Gradually pour in the hot water while mixing with your hands (be careful—it’s hot). Add the water in small amounts, mixing as you go, until the dough comes together and pulls away from the sides of the bowl. The dough should be slightly sticky.
4. Knead the dough:
   Transfer the dough to a clean work surface and knead for about 5 minutes, or until it becomes soft, elastic, and smooth. The stickiness will decrease as you knead.
5. Divide and rest the dough:
   Lightly oil a baking sheet and a sheet of plastic wrap. Pinch off golf ball-sized portions of dough and roll them into smooth balls. Place them on the oiled sheet and cover with the plastic wrap. Let them rest at room temperature for 20–30 minutes.
6. Roll out the tortillas:
   Heat a 12-inch nonstick skillet (or a traditional comal) over medium heat until very hot (around 500°F if using an infrared thermometer).
   On a lightly floured surface, flatten a dough ball with your fingers, then roll it into a thin 10-inch round. Rotate and flip as you roll to maintain an even shape and prevent sticking. The dough should be thin and almost see-through.
7. Cook the tortillas:
   Place the tortilla onto the hot pan and cook for 20–30 seconds, until bubbles form and the bottom develops golden spots. Flip and cook for another 20 seconds. Repeat with the remaining dough balls.
8. Keep warm:
   Stack the cooked tortillas in a clean, dry kitchen towel to keep them soft and warm. Once cooled, transfer them to a zip-top bag to store.

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Why You’ll Love This Recipe

• Incredibly soft and flexible — perfect for wraps, tacos, or quesadillas
• Only six simple ingredients — pantry staples you probably already have
• Better than store-bought — fresh, flavorful, and no preservatives
• Freezer-friendly — make a batch and store for later!

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Tips

• Use hot (not boiling) water: It helps soften the flour and creates a pliable dough.
• Resting is key: Don’t skip the resting time—it relaxes the gluten and makes rolling easier.
• Get the pan hot enough: High heat ensures quick cooking and signature brown spots.
• Cover with a towel: Keeps tortillas warm and soft until serving.

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Variations and Substitutions

• Use oil instead of butter: Substitute 1/4 cup vegetable oil or avocado oil for a dairy-free version.
• Whole wheat tortillas: Replace up to half of the flour with whole wheat flour for a nuttier flavor.
• Flavor additions: Add a teaspoon of garlic powder, herbs, or chili flakes for a twist.

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FAQs

Can I make the dough ahead of time?
Yes! Store the dough balls, covered, in the fridge for up to 48 hours. Let them come to room temperature before rolling.

Can I freeze the tortillas?
Absolutely. Layer cooled tortillas between parchment paper and freeze in a zip-top bag. Reheat on a pan or in the microwave.

Why are my tortillas stiff?
They may have been overcooked or rolled too thick. Ensure a hot pan and thin dough for soft, bendable tortillas.

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Serving Suggestions

• Tacos: Use them as the base for chicken, beef, or veggie tacos.
• Wraps: Fill with hummus, grilled chicken, and veggies for a quick lunch.
• Quesadillas: Melt cheese and fold them in half for a crispy snack.
• Breakfast burritos: Fill with scrambled eggs, beans, and salsa.