Homemade Flour Tortillas

Homemade Tortillas are simply the best way to enjoy tortillas! Made with only 4 ingredients and less effort than you may think, these fresh flour tortillas, are soft, tender, and absolutely delicious. 

Improve all of your Mexican recipes by starting with homemade tortillas. The flavor can not be beat! Use these tortillas to make beef tacos, bean burritos, chicken enchiladas, as a wrap for avocado tuna salad, or anything your heart desires.

I have always been very particular when it comes to the tortillas I serve my family.

The majority of store-bought brands have hydrogenated oils, preservatives, and ingredients I can not pronounce. I fell in love with one brand that was simply flour, water, oil, and salt and was packaged uncooked.

However, it became hard to find that brand in the stores and when I did, it was very pricey.

Thankfully, after a few attempts, I mastered making tortillas at home and they are much easier to make than I anticipated.

As for the taste--NOTHING compares to fresh tortillas. They are soft, tender, and so fresh tasting! Once you give them a try, you will never want to eat anything but fresh tortillas again.

Key Ingredients

There are just 4 ingredients needed for these tortillas--and they are all pantry staples! Flour, oil, salt, and water.

I recommend whole white wheat flour or unbleached all-purpose flour and canola oil for the best texture and taste, but vegetable oil or olive oil will do in a pinch.

Whole white wheat flour is 100% whole grain, but has a much lighter taste and produces a softer texture than traditional wheat made from red wheat berries. If you want to use whole wheat flour, I recommend cutting it with all-purpose flour to keep the tortillas light, soft, and the flavor to not be overpowering.

How to Make Flour Tortillas

The process for tortillas is quite simple. Unlike homemade bread dough, tortilla dough is much more forgiving. The dough does not require proofing or extensive kneading.

• Start by whisking together the flour and the salt in a large mixing bowl to evenly distribute the salt through the flour.
• Make a well in the flour and add in the oil and hot water.
• Mix using your hands or a wooden spoon until the mixture just comes together.

• Turn out onto a floured surface and knead the dough until it forms a ball. This should only take about a minute or two. Cover the dough and let it rest for 15 minutes.

• Once rested, divide the dough into even balls. Form 12 balls for 6-inch tortillas or  8 balls for 9-inch tortillas. Keep the dough balls covered with a kitchen towel while rolling out each tortilla.
• Flatten each dough ball into a circle shape, using your hands. Then on a floured surface, roll the tortillas into a 6-inch or 9-inch circle, working from the center to the outer edge. Alternatively, use a tortilla press to evenly press the tortillas.

• Preheat a heavy-duty skillet or cast-iron skillet over medium-high heat.
• Gently dust or brush off excess flour on the tortilla and then add the tortilla to the heated pan. Cook for 60 seconds or until little bubbles form in the dough and flip and cook for an additional 30 seconds.
• Remove from skillet and place the tortilla in a tortilla warmer or wrapped in a kitchen towel to keep warm and soft.
• Repeat the process with each dough ball. Personally, I find I save time by rolling out the next tortilla while one is cooking.

Pro Tips

See, the process of making tortillas is quite simple. Just remember these tips and you are sure to have success.

• Use hot water. You want your water to be hot to the touch, but not boiling. This helps the dough come together much faster.
• Do not stress about forming a perfect circle, your tortillas will still be delicious. However, you DO want to be sure you roll out each tortilla evenly. If your edges are thicker than the center, your tortillas will not cook evenly.
• Be sure to brush off excess flour on raw tortillas before cooking to prevent burning. I find it is best to wipe out my skillet after cooking 2-3 tortillas to remove any accumulated flour in the pan.
• If you find your tortillas are not forming golden spots, increase the heat. If the spots are turning black, decrease the heat.

Make-Ahead and Freezing Instructions

Tortillas are best fresh but can be enjoyed for several days after preparing and can be frozen to use at a later date.

• If you would like to roll out all your tortillas before cooking, stack rolled tortillas in between parchment or wax paper until you complete the process. Cook immediately once the dough is rolled out for best results.
• Once tortillas are prepared, be sure to wrap in a towel to keep warm or tortilla warmer and to not dry out. Once cooled completely, transfer to an airtight container or bag and store at room temperature for 3-4 days.
• If desired, layer tortillas between sheets of parchment or wax paper and then place in a freezer-safe bag and close after removing all air. Store in the freezer for up to 3 months. Remove as many frozen tortillas from the bag as desired and either defrost in the fridge overnight or warm individually in a microwave or dry skillet.

Use Flour Tortillas to Make

• Salsa Verde Chicken Enchiladas
• Vegetarian Enchiladas
• Vegetarian Fajitas
• Honey Lime Chicken Fajitas

So if you are looking for the BEST tortillas, homemade is the way to go! I hope you give this recipe a try and let me know how it went in the comments. 

Flour Tortillas

Made with just 4 ingredients, fresh homemade tortillas are soft, tender, and so much tastier than store-bought.

5 from 8 votes

Print Pin Rate

Course: Bread

Cuisine: Mexican

Prep Time: 20 minutes

Cook Time: 2 minutes

Resting Time: 15 minutes

Total Time: 37 minutes

Servings: 12

Calories: 145kcal

Author: Kristen Chidsey

Ingredients

• ▢ 3 cups flour plus more if needed and for rolling
• ▢ 1 teaspoon salt
• ▢ 3 tablespoons canola oil
• ▢ 1 cup hot water

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Instructions

• In a large mixing bowl, whisk together 3 cups flour with the salt.
• Make a well in the flour and add in the oil and water. Using your hands or a wooden spoon mix until incorporated.
• Turn the mixture out onto a heavily floured surface and knead several times to form the dough into a smooth ball. If your dough is sticking to your hands, add more flour, 1 tablespoon at a time. Cover the dough with a clean towel and let rest for 15 minutes.
• Divide the dough into 8 or 12 evenly sized balls. (12 balls for 6-inch tortillas, 8 for 9-inch tortillas.)
• Preheat a heavy-duty skillet over medium-high heat.
• Flatten each dough ball into a circle shape, using your hands. Then on a floured surface, roll the tortillas into a 6-inch or 9-inch circle, working from the center to the outer edge. Alternatively, use a tortilla press to evenly press the tortillas. Do not stress about forming a perfect circle, but do be sure you roll out each tortilla evenly. If the edges are thicker than the center, the tortillas will not cook evenly.
• Gently dust or brush off excess flour on the tortilla and then add the tortilla to the heated pan. Cook for 60 seconds or until little bubbles form in the dough and flip and cook for an additional 30 seconds. Remove from skillet and place the tortilla in a tortilla warmer or wrapped in a kitchen towel to keep warm and soft.
• Repeat the process with each dough ball. I find it is best to roll out a tortilla while one is cooking.
• Serve as desired.

Notes

• I use 3 cups whole white wheat flour for this recipe to keep it 100% whole grain. White wheat is still a whole grain, but much lighter than traditional whole wheat flour. You can use all-purpose flour or a 1 cup whole wheat flour mixed with 2 cups all-purpose for this recipe.
• Vegetable oil or olive oil can be used in place of the canola oil. Olive oil will give the tortillas a bit of flavor though.
• If you would like to roll out all your tortillas before cooking, stack rolled tortillas in between parchment or wax paper until you complete the process. Cook immediately. 
• Be sure to brush off any excess flour to prevent burning. I find it is best to wipe out my skillet after cooking 2-3 tortillas to remove any accumulated flour in the pan. 
• If you find your tortillas are not forming golden spots, increase the heat. If the spots are turning black, decrease the heat. 
• If needed a 1:1 gluten-free all-purpose flour works. 

Nutrition

Calories: 145kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg

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