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A stack of homemade flour tortillas on a plate
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5 from 12 votes

Homemade Flour Tortillas

These Homemade Flour Tortillas taste amazing. With a few ingredients you can make fresh, warm tortillas for your favorite burritos, tacos, and enchiladas.
Prep Time1 hour 10 minutes
Cook Time5 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Mexican/Spanish
Keyword: Side, Side Dish, Tortillas
Servings: 6
Calories: 455kcal
Author: Erica Walker

Ingredients

  • 3 cups flour
  • 1 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 cup shortening
  • 3/4 cup very hot water

Instructions

  • In a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly.
    Tortilla dough in a bowl
  • Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour.
    A ball of tortilla dough in a glass bowl
  • Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces). Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle).
    A rolled out tortilla with a rolling pin
  • Preheat a large skillet or pan to medium-high heat. Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK. Remember these are supposed to be soft flour tortillas, you don't want them to be crispy). Flip and continue cooking until golden on the other side.
    A stack of tortillas on a pink plate

Video

Notes

  • If rolling by hand, it is helpful to press the dough as flat as you can with a heavy pan or cast iron skillet. Then place the flattened dough on a piece of parchment paper to roll thinner. That way the dough won't tear when trying to lift after rolling. You may need someone to help steady the paper so it doesn't slide too much when rolling.
  • When cooking the tortillas, cook until little bubbles form on the tortilla, then flip. Much like a pancake. Don't overcook or the tortilla will get too dry.
  • Remember to let the dough rest. This will help the starches and gluten to expand, making it more pliable and easier to roll out.
  • These tortillas will keep well in the refrigerator for 5-7 days when stored in a Ziplock bag with all the air pressed out. Once they are cold they will lose their softness.
  • To re-soften, just place them under a slightly damp paper towel and microwave for 10-20 seconds. They'll be nice and soft again. 

Nutrition

Calories: 455kcal | Carbohydrates: 48g | Protein: 6g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 3g | Sodium: 586mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Calcium: 69mg | Iron: 3mg