Homemade Flour Tortillas from Scratch Recipe
These soft, homemade Flour Tortillas are made with just 5 simple pantry ingredients and come together quickly for a fresh, authentic taste. Perfect for tacos, wraps, or as a side, these tortillas offer a tender texture and delightful flavor that beats store-bought every time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 medium (8-inch) tortillas
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 1/2 teaspoons fine sea salt (9g)
- 1 teaspoon baking powder (4g)
Wet Ingredients
- 1/3 cup butter (75g), room temperature, cut into small pieces
- 1 cup hot water (240ml)
Instructions
- Make the Dough: In a large bowl, combine the all-purpose flour, fine sea salt, and baking powder. Stir to mix evenly. Add the small pieces of room temperature butter and incorporate it into the dry ingredients by mixing until crumbly. Slowly pour in the hot water a little at a time, stirring continuously until a dough starts to form.
- Rest and Knead the Dough: Transfer the dough onto a lightly floured surface and knead gently for 1-2 minutes until the dough is smooth and cohesive. Cover the dough with a kitchen towel and let it rest for 10 minutes. This resting period allows the gluten to relax, making the tortillas easier to roll out.
- Divide the Dough: After resting, divide the dough into 12 equal portions for medium 8-inch tortillas or 10 equal pieces for larger 10-inch tortillas. Roll each piece into a smooth ball. At this stage, the dough balls can be left at room temperature for up to 2 hours if needed.
- Roll the Tortillas: Lightly flour your work surface and the dough balls. Using a rolling pin or a tortilla press, roll each dough ball into a thin, paper-thin circle approximately 8-10 inches in diameter, depending on your preference.
- Cook the Tortillas: Preheat a dry skillet over medium-high heat. Place one rolled tortilla onto the hot skillet and cook for 30-60 seconds until bubbles start to form. Flip the tortilla and cook for an additional 30 seconds or until light golden brown spots appear. Remove the cooked tortilla and place it on a plate or tortilla warmer, covering it with a dry kitchen towel to keep warm and pliable. Repeat the process for the remaining tortillas.
Notes
- Using metric/weight measurements ensures consistent and perfect results every time.
- The dough can rest at room temperature for up to 2 hours after dividing into balls, making it convenient for prepping ahead.
- Cook tortillas on a dry skillet with no oil to keep them soft and pliable.
- Keep cooked tortillas covered to maintain moisture and warmth.
- Tortillas are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
